- 25g bulghar wheat
- 500g extra-lean lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 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
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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.