Lamb burgers with tzatziki

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

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:

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.
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.
3. Work the bulghar into the lamb withthe 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.