Spray a deep based pan with frylight and saute the onions.
Add the bugur wheat and water, place the lid on top and simmer for 15 minutes or until most of the water has disappeared.
Transfer to a large mixing bowl, adding the egg last, then cover and place in the fridge for 30 minutes to firm a little.
Preheat your oven at 200c and line baking sheet with paper, then form 4 or more round burgers, then cook for 30 minutes, turning half way. You may need to turn trapping between two spatulas. If still quite soft, then turn again and cook for another 15 minutes.
Spray a frying pan with frylight and form several thin patties, frying each side until firm.
Serve in wholemeal thins or buns using your Healthy Extra B (Slimming World fibre choice).