Bulgar wheat burgers

Ingredients

• 4 oz bulgar wheat
• ¼ pt water
• l lb minced organic lean beef
• l medium sized finely chopped onion
• small handful of chopped parsley and thyme
• l free range egg yolk
• sea salt and black pepper to taste
• Tomato and red pepper salsa
• 4 fresh tomatoes, skinned with seeds removed
• l red pepper, skinned and deseeded
• ½ -1 red chilli pepper - deseeded (to taste)
• 2 tablespoons of chopped spring onions
• 2 tablespoons of roughly chopped coriander or basil
• sea salt and black pepper to taste

To prepare:

• Add the bulgar wheat and water to a pan, bring to the boil, cover and simmer until the water is absorbed and the wheat is cooked (about 15 mins).  Drain off any excess water.
• Mix the wheat, beef, onion and herbs together.  Season and bind with the egg yolk. 
• Shape into burgers and leave in the fridge, lightly covered, for 1 hour.
• Heat a small amount of groundnut or vegetable oil in a pan, cook the burgers thoroughly (approx. 5 mins each side).

For the salsa:

• Dice the tomatoes and red pepper into very small pieces
• Finely chop the chilli and spring onions
• Mix all ingredients together and leave for 30 mins for the flavours to develop

Serve the burgers on a bed of crisp green salad leaves with the tomato salsa on the side.   For a more substantial meal, add oven baked rosemary new potatoes (make a foil parcel, add the cleaned potatoes, tablespoon of olive oil, chopped garlic, springs of rosemary and sea salt.  Twist the foil to totally enclose the potatoes.  Bake in a moderate oven for 45 - 60 mins until cooked through)