Turkey burgers with Asian-style pickled cucumber

Ingredients:

• 350 g lean ground turkey
• 1/4 cup bulgur
• 0.5 cups of boiling water
• 1/4 tbsp. rice vinegar
• 1 teaspoon of sugar
• 1/4 seedless cucumber, cut into 0.3 cm thick strips, 1 tbsp.
• 1/4 small red onion, thinly sliced
• 1/4 cup low-fat plain yogurt
• 1 tsp chili sauce with garlic
• 2 tablespoons hoisin sauce
• 2 green onions, chopped
• 1 teaspoon grated ginger
• 1 clove of garlic, grated
• 2 tbsp chopped cilantro + 1/4 cup whole leaves
• 2 teaspoons of vegetable oil
• 4 whole grain hamburger buns

Preparation:

1. Place the bulgur in a bowl and add boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.
2. Meanwhile, in a medium bowl, mix the vinegar and sugar with a generous pinch of salt and pepper until completely dissolved. Add the cucumber and onion, mix well, and let marinate for about 30 minutes.
3. In a separate small bowl, combine the yogurt and chili garlic sauce. Season with salt and pepper to taste.
4. Drain the bulgur and place it in a large bowl. Add the ground turkey, hoisin, onion, ginger, garlic, and chopped cilantro and mix until smooth. Form into 4 equal-sized patties.
5. Heat a large nonstick skillet over medium heat until hot. Lightly coat both sides of each patty with vegetable oil and place them in the skillet. Cook, turning once, until cooked through, 3-4 minutes per side.
6. Drain the marinated vegetables and add all the cilantro. Spread the hot yogurt sauce on the top and bottom halves of each bun and place a patty and pickle in the middle.