Juicy homemade burgers are always a winner!  We are using bulgur instead of breadcrumbs to ease up a bit on the wheat side—you can even leave the bun out.  The tzatziki and spicy patties give it a nice Greek spin. 



lamb mince

bulgur wheat




olive oil

burger buns

red onion







Prepare all your ingredients.

Preheat your oven to 200C / 200C fan forced.  Cut your potatoes into wedges, drizzle with olive oil and season to taste.  Put them in a single layer on a baking tray and bake for 40 minutes or until golden brown.

In the meantime, tip your bulgur into a saucepan with salted water and boil gently for 10 minutes. Drain really well, pressing out any excess water.

To make the tzatziki; squeeze and discard the juice from the cucumber, then mix into the yoghurt with the chopped mint and a little salt.

Use wet hands to work the bulgur into the lamb with spices, garlic and seasoning; shape into 4 burgers. Brush with a little oil and fry of barbecue for 5 minutes on each side or until cooked to your liking.

Serve your buns with the tzatziki, lettuce, onion and tomatoes with the potato wedges on the side.

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