Homemade burgers are always a winner – try this low-calorie, Greek spin with cucumber and mint yogurt and spicy patties
Ingredients:
- 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
Instructions:
- 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.
Lamb burgers with tzatziki • Yield: 4 servings
Ingredients:
- 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
Lamb burgers with tzatziki Nutrition Facts:
• Diet:
• Calories: 93.35
• Fat: 143.79
• Carbs: 13.74
• Protein: 103.44
• Cholesterol: 130.53
• Calcium: 33.42
• Sodium: 16.86* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.