Add the bulgar to a medium bowl. Pour 1 cup boiling water on top. Stir, cover with a kitchen towel, and allow it to sit for at least 1 hour to soften.
Meanwhile, prepare all the veggies for the tabbouleh and add them to a bowl. Set aside.
When the bulgur is ready combine with the veggies and rest of the ingredients, mix, and refrigerate until ready to use.
Mix all the ingredients in a bowl. Cover and refrigerate until ready to use.
Preheat the grill to medium heat.
Add the ground lamb to a large bowl and add the sea salt and all spices, herbs, seasonings. Mix by hand to incorporate. Then divide the meat mixture into six equal portions and press into uniform, same size, patties.
Make sure to form the patties just a little larger than the width of the hamburger buns, because they will shrink after grilling.
Slice the bell peppers into rounds, same for the tomato.
Once the grill is hot, place the patties, bell pepper rings, and tomato rounds on the grill. Grill the lamb burgers for 3-4 minutes per side.
Grill the bell peppers and the tomato for 2 minutes per side.
Lightly grill the inside part of the buns, just to warm them up.
Spread the bottom of the bun with some of the Yogurt Sauce.
Top with a few slices of grilled bell pepper, followed by a lamb patty, next add the tomato round, more Yogurt Sauce. Add a few tablespoons of tabbouleh on top and cover with the bun top.