Lamb burgers with tzatziki

Homemade burgers are always a winner – try this low-calorie, Greek spin with cucumber and mint yogurt and spicy patties

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 340
  • fat 22g
  • saturates 11g
  • carbs 7g
  • sugars 2g
  • fibre 0g
  • protein 28g
  • salt 0.3g


  • 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
  • 5cm piece cucumber, deseeded and coarsely grated
  • 200g pot thick Greek yogurt
  • 2 tbsp chopped mint, plus a handful of leaves to serve


  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.

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