How delicious do these lamb burgers look? Juicy and seasoned with Middle Eastern spices, you can serve them with a fresh minty yoghurt and a salad made from bulgur wheat

Serves: 4
Cooking time: about 1hr

1. Fry the red onion gently in the olive oil for 3-4min until softened, then add the garlic and spice mix and fry for another minute. Tip into a large bowl to cool slightly.
2. Add the lamb mince to the cooled onion and spice mix and mix together with clean hands then divide into four and form into patties a little larger than the rolls. Place on a plate and pop in the fridge while you make the tabbouleh.
3. Cook the bulgur wheat in boiling water according to the pack instructions then drain and cool, and tip into a bowl.
4. Add the onion, tomato, cucumber and chickpeas to the bulgur and stir. Squeeze over the juice of half the lemon, season with salt and pepper and drizzle over the extra virgin olive oil. Add the chopped parsley and chopped mint and stir well. Finally, add the pomegranate seeds and stir again.
5. Bake the Crusty or Multi-Seed Rolls according to the pack instructions.
6. Meanwhile, fry the burgers for about 4min on each side until cooked through.
7. Split the warm rolls in half and add a dollop of tzatziki and a few mint leaves to each. Add a burger with a spoonful of tabbouleh on top and serve with the rest of the tabbouleh on the side.

Chef’s tip: Any leftover tabbouleh can be kept in the fridge for up to three days.

Make delicious summer dips for picnics, lunches and for entertaining. You’ll find a whole selection of recipes in this week’s issue, on sale May 9.