Bean, feta & herb dip
Dill, chive or mint (or a combination of all three!) really work in this creamy cannellini dip - a healthy snack
Lamb burgers with tzatziki
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g bulghar wheat
- 500g extra-lean lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 garlic clovevery finely crushed (optional)
- oilfor brushing
- large burger bunssliced tomato and red onion, to serve
For the tzatziki
- 5cm piece cucumberdeseeded and coarsely grated
- 200g pot thick Greek yogurt
- 2 tbsp chopped mintplus a handful of leaves to serve
Nutrition: per serving
- kcal340low
- fat22g
- saturates11g
- carbs7g
- sugars2g
- fibre0g
- protein28g
- salt0.3glow
Method
step 1
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.
step 2
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.
step 3
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.
