Grate the onion on the large holes of a box grater, catching the pulp and liquid in a medium bowl. Stir in the bulgur and 1 teaspoons salt. Set aside for 10 minutes, until the bulgur has absorbed the onion liquid and is slightly softened.

Add the beef, egg, pine nuts, allspice, cardamom, cinnamon, cayenne, 1 teaspoon black pepper and ⅔ of the grated garlic. Knead with your hands or mix vigorously with a wooden spoon until well combined, then cover and refrigerate for 20 minutes.

Meanwhile, in a small bowl, whisk together the yogurt, parsley, tahini, ¼ teaspoon salt, ¼ teaspoon black pepper and the remaining garlic. Set aside until ready to serve.

Line a rimmed baking sheet with kitchen parchment. Using your hands, form the bulgur-beef mixture into 12 balls (about 2 heaping tablespoons each) and place on the prepared baking sheet. Using your hands, flatten the balls into ½-inch-thick patties about 2½ inches in diameter.

In a 12-inch skillet over medium, heat 2 tablespoons of oil until barely smoking. Add half the patties and cook undisturbed until browned and crisp on the bottoms, about 4 minutes.

Flip and continue to cook until the second sides are browned and crisp, about another 4 minutes, then transfer to a plate. Wipe out the skillet with paper towels and repeat with the remaining oil and patties. Serve with the yogurt-tahini sauce and lemon wedges.