Total Time: 40 min

Serves: 4

Level: Easy

Ingredients

• 25g bulghar wheat
• 500g extra-lean lamb mince
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 garlic clove, very finely crushed (optional)
• oil, for brushing
• large burger buns, sliced tomato, and red onion, to serve

For the tzatziki

• 5cm piece cucumber, deseeded and coarsely grated
• 200g pot thick Greek yogurt
• 2 tbsp. chopped mint, plus a handful of leaves to serve

Directions

• Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain 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.