May 08, 2023

Lamb Adana Burgers, Tzatziki & Slaw by Barry Horne

By Tom Gibson
Lamb Adana Burgers, Tzatziki & Slaw by Barry Horne

Serves 4


4 lamb Adana burgers 

4 brioche buns 

½ cucumber

1 clove of garlic (minced)

200g yoghurt

1 lemon

small bunch of parsley, mint and dill (chopped) 

¼ red cabbage 

¼ white cabbage 

½ red onion

50ml rice wine vinegar

salt & pepper 


Start by making the tzatziki. Take a small bowl and grate the cucumber on the large grating side. Add a small pinch of salt and leave to sit for one minute, after this time squeeze out any excess liquid that comes off and discard.

Then add the yoghurt, some lemon zest, juice of half a lemon, the garlic and ½ the herbs, mix well, check for seasoning and put in the fridge.

Next is the slaw, finely shred the cabbage, as fine as you can and add to a bowl. Do the same to the onion and add to the bowl also. Season well with salt and pepper and then add the vinegar and the rest of the herbs and mix thoroughly, leave to sit for about 20 mins before serving.

Now cook the Adana burgers either on a skillet, bbq or preferred method, I used a griddle and cooked it for around 3 mins each side.

Toast the buns and add a dollop of the tzatziki on each side. Add the cooked patty, add a handful of the slaw on top, add the top and enjoy.