Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let sit until the bulgur is tender. This will take about 45 minutes to 1 hour.
Meanwhile, in a medium bowl combine the vinegar and sugar with a good amount of salt and pepper, whisk until dissolved. Add the cucumber and onion, toss well and let sit for about 30 minutes.
In another small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
Drain the bulgur and place into a large bowl. Add the turkey, hoisin, scallions, chopped cilantro, ginger, garlic and and mix until combined. Form into 4 equal sized patties.
Heat a large nonstick skillet over medium heat. Brush both sides of each patty with a little oil and place in the skillet. Cook for 3 to 4 minutes on each side, or until cooked through.
Drain the cucumber and onions and toss with the whole cilantro leaves. Spread some of the spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some of the pickled mixture.