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1
Combine bulgur and water in a small bowl; let stand until the water is absorbed and the bulgur is tender, 20 to 30 minutes.
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2
Drain any excess liquid.
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3
Meanwhile, heat coriander and cumin seeds in a small skillet over medium heat until they begin to pop and are fragrant and lightly toasted, about 2 minutes.
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4
Scrape into a small bowl to cool, then crush in a mortar and pestle or spice grinder.
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5
Combine 2 teaspoons of the spice mixture with yogurt, scallion greens, 2 tablespoons parsley, mint, oregano, lemon zest, lemon juice, sugar and 1/2 teaspoon pepper in a small bowl.
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6
Cover and refrigerate until ready to serve.
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7
Combine tomato, red onion and oil in another small bowl.
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8
Preheat broiler (see Grilling Variation).
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9
Coat a broiler pan with cooking spray.
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10
Place the reserved bulgur, the remaining spice mixture, the remaining 2 tablespoons parsley and the remaining 1 teaspoon pepper in a large bowl.
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11
Add lamb, turkey, yellow onion, egg, garlic, cayenne, salt, allspice and cinnamon.
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12
Gently combine, without overmixing, until evenly incorporated.
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13
Form into 12 equal balls, then form each into an oval patty about 1/2 inch thick.
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14
Place the patties on the prepared broiler pan.
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15
Broil, turning once, until browned and an instant-read thermometer inserted in the center registers 165F, 8 to 10 minutes total.
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16
Slice open the warmed pita breads.
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17
Fill with 2 burgers, about 13 cup tomato mixture and 2 generous tablespoons yogurt sauce each.
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18
Grilling Variation:
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19
To grill the lamb patties, preheat a grill to medium-high.
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20
Oil the grill rack.
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21
Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165F, 8 to 10 minutes total.
