For our recipe this week, we’ve chosen a traditional dish that always goes down a treat, but with a Greek twist! Homemade burgers are always a winner, so why not give this low-calorie recipe a try?
There’s a Greek spin on these spicy patties, with cucumber and mint yogurt, that’s just absolutely delicious. Take a look at the ingredients and method below.
Here’s what you’ll need…
For the burgers…
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
Here’s what you’ll need to do…
- 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.