25g/1oz bulghar wheat
500g/1lb 2oz extra-lean lamb mince
1 tsp each ground cumin, ground coriander and 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/2in piece cucumber, deseeded and coarsely grated
200g pot thick Greek yogurt
2 tbsp chopped mint, plus a small handful of leaves to serve
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.