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Lamb burgers with tzatziki

Lamb burgers with tzatziki

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze burgers only)
Nutrition: per serving
HighlightNutrientUnit
low inkcal340
fat22g
saturates11g
carbs7g
sugars2g
fibre0g
protein28g
low insalt0.3g
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Ingredients

  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2013

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A star rating of 4.7 out of 5.7 ratings
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