Lamb Tzatziki Burgers
These Greek-spiced lamb patties prove that the burger format works beautifully beyond beef. Bulgur wheat bound into the meat adds moisture while keeping the patties tender, a technique that prevents the dense dryness common in lean lamb. The warm spices, cumin and coriander especially, echo flavors found across the Eastern Mediterranean, making the cool tzatziki topping feel like an essential counterpoint rather than mere garnish. Ground lamb has a deeper, more assertive flavor than most ground meats, so these seasonings anchor it rather than compete.
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..
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