Boil some water, and pour it over the bulgur wheat and let the wheat soak for 20 minutes. Then drain well.
Wash hands with soap and water; ensure worksurface is clean.
Scrub onion with a clean vegetable brush under running water. Wash garlic by rubbing under running water. Peel and chop onion; peel and crush garlic.
In a frying pan, heat the oil and fry the onion, garlic, sage and cumin for 10 minutes over medium heat. Add the bulgur wheat and stir for a minute. Set aside to cool a bit.
Put the mixture into a food processor with the remaining ingredients and blend until well-blended.
Shape into 4 burger shapes, and chill for at least half an hour before using.
Cook on an oiled grilling rack for 4 to 5 minutes each side. Make sure the grilling rack is hot before starting. (You can also fry these.)
Cook until internal temperature reaches 165 °F (75 °C) as measured with a food thermometer, and the patties have browned a bit on both sides.
Notes
Don't worry if your tin of chickpeas is a bit bigger, use it anyway.Directions in this recipe follow the Safe Recipe Style Guide .