Ingredients
ScaleNo serving count in the source — scale by factor
- Bulgur Wheat25g
- Lamb Mince500g
- Cumin1 tsp
- Coriander1 tsp
- Paprika1 tsp
- Garlic1 clove finely chopped
- Olive OilFor frying
- Bun4
- CucumberGrated
- Greek Yogurt200g
- Mint2 tbs
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
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.
