Homemade burgers are always a winner – try this low-calorie, Greek spin with cucumber and mint yogurt and spicy patties
Prep:15 mins
Serves 4
25g bulghar wheat500g extra-lean lamb mince1 tsp ground cumin1 tsp ground coriander1 tsp smoked paprika1 garlic clove, very finely crushed (optional)oil, for brushinglarge burger buns, sliced tomato and red onion, to serve
STEP 1Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.STEP 2To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.STEP 3Work 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.
