Greek · lamb

Lamb Tzatziki Burgers

Name: Lamb Tzatziki Burgers
Yield: 4 servings
Cuisine: Greek
Ingredients: 25g Bulgur Wheat; 500g Lamb Mince; 1 tsp Cumin; 1 tsp Coriander; 1 tsp Paprika; 1 clove finely chopped Garlic; For frying Olive Oil; 4 Bun; Grated Cucumber; 200g Greek Yogurt; 2 tbs Mint

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Bulgur Wheat25 g
Lamb Mince500 g
Cumin1 tsp
Coriander1 tsp
Paprika1 tsp
Garlic1 clove
Olive Oil
Bun4
Cucumber
Greek Yogurt200 g
Mint2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.