4
Greek
Lamb Tzatziki Burgers
Allergens: Gluten, Milk
Spiced lamb burgers bound with bulgar and herbs, served with cool tzatziki.
Ingredients
- Olive oil
- Paprika 1 tsp
- Ground cumin 1 tsp
- Fresh coriander 1 tsp
- Fresh mint 2 tbsp
- Cucumber
- Garlic 1 clove
- Lamb mince 500 g
- Greek yogurt 200 g
- Rolls 4
- Bulgar wheat 25 g
Method
- 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.
- 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.
- 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.