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1
Put the bulgur in a medium bowl and add the boiling water.
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2
Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.
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3
Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved.
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4
Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.
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5
In a separate small bowl combine the yogurt and chili garlic sauce.
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6
Season with salt and pepper and set aside.
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7
Drain the bulgur and put into a large bowl.
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8
Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined.
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9
Form into 4 equal sized patties.
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10
Heat a large nonstick skillet over medium heat until very hot.
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11
Lightly brush both sides of each patty with oil and place in the skillet.
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12
Cook, turning once, until just cooked through, 3 to 4 minutes per side.
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13
Drain the pickled vegetables and toss with the whole cilantro.
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14
Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.
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15
Nutritional analysis per serving
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16
Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg
