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.
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.