Name: Lamb burgers with tzatziki
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Greek
Ingredients: 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; 5cm piece cucumber deseeded and coarsely grated; 200g pot thick Greek yogurt; 2 tbsp chopped mint plus a handful of leaves to serve

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

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

Method

step 1
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.
step 2
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.
step 3
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.