If you like Greek food, you’ll love these flavorful lamb burgers with tzatziki, tomatoes, red onions and shredded lettuce. They’re perfect for entertaining, especially if you’re looking for a fun and sophisticated alternative to your standard cookout fare. I thought I would channel some of my Greek food nostalgia into a lamb burger recipe for your holiday grilling pleasures. Lamb has such an amazing funky flavor, you hardly need much more than some garlic, paprika and coriander to make your patties pop. And some tzatziki topping, which gives your charred, juicy burgers a nice cooling crunch. The sauce also tastes great on lamb skewers, and pretty much anything else. You can serve lamb burgers with tzatziki alongside a nice Greek potato salad.
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
FOR THE TZATZIKI
5cm piece cucumber, deseeded and coarsely grated
200g pot thick Greek yogurt
2 tbsp chopped mint, plus a handful of leaves to serve
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.