Instructions
Begin by placing the bulgur wheat into a saucepan and covering it generously with water. Bring the water to a rolling boil and let the bulgur cook for about 10 minutes until tender. Once done, drain it thoroughly in a fine sieve, pressing down gently to squeeze out all excess water—this step ensures your burgers won’t be soggy. Next, prepare the refreshing tzatziki sauce. Take the grated cucumber and press firmly to remove the juice, which would otherwise make the sauce watery. Combine the drained cucumber with creamy Greek yogurt, finely chopped fresh mint, and a pinch of salt. Mix gently until well blended and refrigerate until ready to serve. To assemble the burger mixture, work the cooked bulgur wheat into the lamb mince along with the aromatic spices—cumin, coriander, paprika—and the finely chopped garlic, if you are using it. Season generously with salt and freshly ground black pepper. With clean hands, shape the mixture into 4 evenly sized burger patties. Brush each patty lightly with olive oil to prevent sticking and heat your frying pan or barbecue to medium-high. Cook the burgers for approximately 5 minutes on each side, turning once until they are cooked through and beautifully browned on the outside. Serve the lamb burgers nestled inside toasted buns for added crunch. Top with a generous spoonful of homemade tzatziki, slices of fresh tomato, rings of crisp onion, and a scattering of mint leaves for that extra burst of flavor. Enjoy these burgers with your favorite sides or a fresh green salad for a perfect, hearty meal.
