Name: Lamb burgers with tzatziki
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Greek
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; 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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Lamb burgers with tzatziki

Lamb burgers with tzatziki

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.2 out of 5.10 ratingsRate

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

Freezable (Freeze burgers only)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal340

low
fat22g
saturates11g
carbs7g
sugars2g
fibre0g
protein28g
salt0.3g

low

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.

Recipe from Good Food magazine, June 2013

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A star rating of 4.2 out of 5.10 ratings

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