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Combine turkey, parsley, Worcestershire, Dijon, 1 teaspoon salt, and ¼ teaspoon pepper. Cover; refrigerate 20 minutes. Stir together yogurt, lemon juice, and zest; season with salt and pepper.
Set a steamer basket in a wide pot containing 1 inch water. Bring to a boil, then reduce heat to medium. Form turkey mixture into eight ½-inch-thick patties. Steam, covered, until a thermometer inserted into patties reads 165 degrees, 3 to 5 minutes. Transfer to a plate; pat dry. Heat a large skillet over high; swirl in oil. Sear burgers, flipping once, until golden, about 2 minutes total. Cook breads over an open burner or under the broiler, turning occasionally, until charred in spots, 30 seconds. Spread with hummus; top each with 2 patties, cucumber, arugula, and parsley leaves. Drizzle with sauce and oil, season with salt and pepper, and serve.