Spicy Lamb Burgers with Tzatziki Recipe

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serves: 4

Taken from The Boat Cookbook by Fiona Sims (£16.99; Bloomsbury)


  • 1 small onion or large shallot
  • 2 tbsp mint leaves
  • 2 tbsp flat-leaf parsley
  • 3 garlic cloves
  • 500g lamb mince
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp chilli flakes
  • ¼ tsp ground cinnamon
  • 2 tsp sea salt
  • 1 tsp black pepper
  • olive oil, for brushing
  • To serve:
  • 4 wholemeal pitta breads
  • 1 tub tzatziki
  • 1 lemon, to squeeze


  • Blitz the onion, mint, parsley and garlic in a food processor (if you don’t have one, just chop them finely)

  • Turn into a bowl and mix with the remaining burger ingredients. Shape into patties and brush with olive oil. Let them sit for 30 minutes or so to allow the flavours to combine

  • When you are ready to eat, heat the chargrill pan or barbecue, then cook for 3–5 minutes on each side. Meanwhile, warm the pitta breads either under the grill or on the barbecue, then split open

  • Slather the insides with the tzatziki and slide in the burgers, giving them a quick squeeze of lemon before eating. Serve with a salad

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