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1
Preheat the oven to 375u00b0F. Bring the water to a boil in a small saucepot. Add the bulgur wheat, cover the pot, reduce the heat, and simmer for 10 minutes. Remove from heat and let sit, covered, an additional 2 minutes. Transfer to a large mixing bowl and let cool slightly.
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2
Put the chickpeas, cumin, coriander, cilantro, garlic paste, egg, scallion, salt and pepper in the bowl of a food processor. Add the cooled bulgur wheat. Pulse the mixture about 25 to 30 times, until a chunky paste forms. Scoop the mixture back into the large mixing bowl.
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3
Crumble the ground lamb on top of the chickpea mixture. Using your hands or a rubber spatula, gently combine the lamb with the mixture. Form into four 7-ounce patties, about 1/2-inch thick.
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4
Coat a large skillet with 1 tablespoon of the oil and set over medium-high heat. When the oil is hot, add the patties (do this in batches if your pan isn't large enough to fit all at once) and cook for 3 minutes. Flip over and cook 3 minutes more. Transfer to the oven and bake for about 5 to 7 minutes.
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5
Stuff into pita and top with cucumber and feta. Toss the mixed greens with the remaining olive oil and add to the burgers. Alternatively, serve the burgers open-faced on warm flatbread with the fixings piled on top.
