Put the bulgur in a medium bowl and add the boiling water. Cover with cling film and let stand until the bulgur is tender, 45 minutes to 1 hour.
Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
Drain the bulgur and put into a large bowl. Add the turkey, hoisin, spring onions, ginger, garlic and chopped coriander and mix until just combined. Form into 4 equal sized patties.
Heat a large nonstick frying-pan over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.
Drain the pickled vegetables and toss with the whole coriander. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.
Inactive prep. time: 1 hour.
Nutritional analysis per serving: 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