Lamb burgers with tzatziki

Lamb burgers with tzatziki

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(3 ratings)


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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level



Serves 4

Homemade burgers are always a winner - try this low-calorie, Greek spin with cucumber and mint yogurt and spicy patties

Nutrition and extra info

Additional info

  • Freeze burgers only
Nutrition info

Nutrition per serving



  • 25g bulghar wheat
  • 500g extra-lean lamb mince
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 garlic clove, very finely crushed (optional)
  • oil, for brushing
  • large burger buns, sliced tomato and red onion, to serve

For the tzatziki

  • 5cm piece cucumber, deseeded and coarsely grated
  • 200g pot thick Greek yogurt
  • 2 tbsp chopped mint, plus a handful of leaves to serve

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  1. Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.
  2. To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
  3. Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

Recipe from Good Food magazine, June 2013

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Show comments
mamma mia's picture

I also added 1 clove of crushed garlic to the tzatziki- not authentic but lush!!

sashaknits's picture
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This has become a household favourite. Using bulghar wheat in the burgers is unusual and gives a lovely taste/texture. The burgers always come out juicy and delicious, the fresh tzatziki is really tasty and so easy to make too. I usually serve with sweet potato wedges, brilliant!'s picture
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Very tasty. The smoked paprika is the making of this recipe. Needs some salt and a dollop of Harissa I think. Will make again for a BBQ.'s picture
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Great seasoning. The smoked paprika is the key ingredient here. The smell when the burgers are frying is mouthwatering. I am definitely making more of these for bbqs later in the year. A dollop of Harissa on top of the tzatziki is a great addition I think.

Simon220775's picture

Tzatziki doesn't have mint in it.
Tzatziki is greek yogurt (full fat), coarsley grated cucumber, squeeze the water out of it, garlic and a splash of ouzo, some Greeks put carrot in it aswell. Mint however is never used.

gooseberrycrumble's picture

The lamb burger didn't really taste of anything - but the tzatziki was nice. Cooked burgers on griddle pan.