Lamb and bulghur burgers

Method

1. Place the bulghur wheat in a large bowl and pour over the hot stock. Set aside for 20 minutes until the bulghur is tender, the liquid has been absorbed and the mixture has cooled.

2. Make sure the mixture is not too wet. If the liquid is not fully absorbed, push it through a sieve to drain off any excess stock.

3. Stir in the minced lamb, onion, carrot, mint and egg, mixing until well blended.

4. Shape into six seven-sized burgers then grill or cook in a non-stick frying pan for 3-4 minutes on each side until nicely browned and cooked through, taking care not to break the burgers when turning them.

5. Serve with bread buns, salad, tomato ketchup or sweet chilli sauce.

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Ingredients

100g bulgar wheat
200ml chicken stock
250g lean minced lamb
1 small onion, finely chopped
1 large carrot, finely grated
1 handful Mint, finely chopped
1 egg beaten

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