Lamb Tzatziki Burgers

Tip the bulghar into a pan, Couvrir with water and Bouillir for 10 mins

Égoutter really well in a sieve, pressing out any excess water.

To make the tzatziki, squeeze and discard the juice from the Concombre, then Mélanger into the Yaourt with the chopped mint and a little Sel.

Work the bulghar into the Agneau with the spices, Ail (if using) and seasoning, then shape into 4 burgers

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

Servir in the buns (toasted if you like) with the tzatziki, tomatoes, Oignon and a few mint leaves.