Turkey burgers with hoisin sauce, lightly pickled cucumbers and spicy yogurt

Ingredients:

• 1/4 cup bulgur
• 0.5 cups of boiling water
• 1/4 tbsp. rice vinegar
• 1 teaspoon of sugar
• A quarter of a seedless cucumber, sliced ​​into 0.3cm thick slices.
• A quarter of a small red onion, thinly sliced
• 1/4 tbsp. plain low-fat yogurt
• 1 teaspoon garlic chili sauce
• 350 g lean ground turkey
• 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 medium bowl and add boiling water. Cover with plastic wrap and let sit until the bulgur is tender, 45 minutes to 1 hour.
2. Meanwhile, in a medium bowl, mix the vinegar and sugar until completely dissolved. Season with salt and pepper. 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 and set aside.
4. Drain the bulgur and place it in a large bowl. Add the ground turkey, hoisin sauce, green onions, ginger, garlic, and chopped cilantro and mix until evenly distributed. Form into 4 equal-sized patties.
5. Heat a large nonstick skillet over medium heat. Lightly brush each patty with vegetable oil on both sides and place in the skillet. Cook, turning once, until cooked through, 3-4 minutes per side.
6. Drain the pickled vegetables and toss them with cilantro. Spread some spicy yogurt sauce on the top and bottom halves of each bun and make sandwiches with the patty and pickles.