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Lamb dish from Greek cuisine
Gunnar Þór
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
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.
Per serving
597
kcal
Calories
32.3
g
Protein
34.4
g
Fat
38.9
g
Carbs
3.3
g
Fiber
Round out the meal.
