Tuna burger pockets with pickled cucumber

Preparation

1. First make the cucumber pickle. Thinly slice the cucumber and add to a sieve set over a bowl. Scatter over the salt, turn with your hands to coat and leave to drain for 20 minutes.
2. While you are waiting for the cucumber to drain, prepare the burgers.
3. Preheat the grill to medium. Line a baking tray with tin foil.
4. For bulk, blitz the bread to fine crumbs in a blender.
5. Add the breadcrumbs, spring onions for kick, tuna, the zest and zing of the juice of a lemon, egg, parsley and mayonnaise to a bowl, season and stir to combine. Shape into 8 patties and arrange on the prepared baking tray.
6. Grill for 3-5 minutes on each side, until golden and cooked through.
7. While the burgers are cooking finish off the cucumbers. Remove and discard any moisture from the cucumbers then add to a bowl and toss with the sugar and vinegar.
8. Warm the flatbreads and fill each with 2 tuna burgers, cucumber, salad and yellow peppers for colour, mayonnaise and serve.