Lamb Tzatziki Burgers
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein23 %39 g
- Carbs17 %28 g
- Fat60 %45 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 674 kcal | 242 kcal |
| Protein | 39 g | 14 g |
| Carbs | 28 g | 10 g |
| Fat | 45 g | 16.1 g |
One serving is about 279 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty23/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Lamb - Greek
Ingredients
- Olive oil (For frying)
- 1 clove Garlic (finely chopped)
- 1 teaspoon Coriander
- 500 g Lamb Mince
- 1 teaspoon Paprika
- 200 g Greek Yogurt
- 2 tablespoons Mint
- 1 teaspoon Cumin
- Cucumber (Grated)
- 25 g Bulgur Wheat
- 4 Bun
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.
Videos and links
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