1 - Tip the bulghar into a pan, cover with water and boil for 10 mins.

2 - Drain really well in a sieve, pressing out any excess water.

3 - 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.

4 - Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers.

5 - Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through.