Recipe byThe ZestyPlate Kitchen
Spiced lamb burgers bound with bulgur wheat and served in buns with a cool, minty cucumber tzatziki. Juicy, fragrant and great on the barbecue.
These lamb burgers borrow from the Greek table, with spiced patties stretched out with a little bulgur and topped with a cool, minty cucumber tzatziki. The bulgur keeps the meat juicy, while the yogurt sauce cuts through the richness. Pile them into a bun with tomato and onion for a fresh take on burger night.
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Prep 20 min
Cook 15 min
Total 35 min
Easy
Scale:
- 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
Preparation
- Tip the bulgur into a pan, cover with water, and boil for 10 minutes, then 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 bulgur into the lamb with the spices, garlic and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 minutes each side until cooked through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.
Tips from the ZestyPlate Kitchen
- Press the cooked bulgur dry in a sieve so it doesn't make the patties wet.
- Wring the grated cucumber out hard before it goes into the yogurt, or the tzatziki turns watery.
- Mix the lamb just enough to bring it together; overworking it makes for dense burgers.
- Around five minutes a side cooks them through while keeping the middle juicy.
Frequently Asked Questions
It keeps the patties tender and juicy, lends a little texture, and helps the mince stretch to feed more people.
Yes, and it is better for it. An hour in the fridge lets the flavours come together. Just squeeze the cucumber well first so it stays thick.
They take well to the grill, which adds a smoky char. Oil the bars first so the patties don't stick.
A Greek salad and chips work nicely, or skip the bun and wrap them in warm flatbread with extra tzatziki.
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