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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

Nutrition: per serving

  • kcal340
    low
  • fat22g
  • saturates11g
  • carbs7g
  • sugars2g
  • fibre0g
  • protein28g
  • salt0.3g
    low
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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.

Recipe from Good Food magazine, June 2013

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.1 out of 5.9 ratings

Cheshire1979

Absolutely awful. Very plain and tasteless

Che Guevaraa avatar

Che Guevaraa

I didn’t like them. I found them really plain and not very nice. I couldn’t understand why I was the only one here who had a problem. Until I realised I had forgotten to add any seasoning. So I can only imagine it’s lovely with a bit of salt and pepper as the other flavours were there.

A345

tip

These are the best burgers ever EVEN BETTER with a tomato relish like this one too http://allrecipes.co.uk/recipe/32539/quick-and-easy-tomato-relish.aspx

mini1201

A star rating of 5 out of 5.

Just made this. Quick n easy. Oh n most importantly delish :)

sgtspaniel

question

what heat would you suggest the burgers be fried at?

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