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. 

 

INGREDIENTS

lamb mince

bulgur wheat

cumin

coriander

paprika

olive oil

burger buns

red onion

tomato

cucumber

yoghurt

mint

potato

 METHOD

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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