Tip the bulghar into a pan, cover
with water and boil for 10 mins. Drain
really well in a sieve, pressing out any
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.