Lamb Tzatziki Burgers
| Ingredient | Measure |
|---|
| Bulgur Wheat | 25g |
| Lamb Mince | 500g |
| Cumin | 1 tsp |
| Coriander | 1 tsp |
| Paprika | 1 tsp |
| Garlic | 1 clove finely chopped |
| Olive Oil | For frying |
| Bun | 4 |
| Cucumber | Grated |
| Greek Yogurt | 200g |
| Mint | 2 tbs |
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.