Red Lentil and Tahini Burgers with Cabbage Slaw

Makes 5 burgers

Ingredients

2 cups red cabbage, finely sliced
3 tbsp apple cider vinegar
3/4 tsp salt, divided
2 tsp sesame seeds
4 tsp oil, divided
1/2 cup red onion, finely chopped
1/4 cup tahini, divided
1/2 tsp cumin
1/2 tsp black pepper
1 1/3 cups red lentils, precooked
1/2 cup carrots, finely chopped
1/4 cup cilantro, chopped
3 tbsp greek yogurt
2 tsp lemon juice
1 garlic clove, finely chopped
2 tsp water
Buns and other toppings for sandwiches

Directions

1. Mix together cabbage, vinegar and 1/2 tsp salt in a small bowl. Let stand at least 20 minutes.
2. Heat 1 tsp oil in a skillet over medium-high heat and add onions. Sauté for 3 minutes.
3. Place remaining 1/4 tsp salt, 2 tbsp tahini, cumin, pepper, lentils, onion, carrots, and cilantro in a bowl and mash together.
4. Line a baking sheet with parchment paper.
5. Make 5 round patties, about 3 oz each, and place on baking sheet.
6. Cover and chill 30 minutes in refrigerator.
7. To make sauce, in a liquid measuring cup, combine remaining 2 tbsp tahini, yogurt, lemon juice, and garlic. Stir in water 1 tsp at a time until sauce reaches your desired consistency.
8. Heat 3 tsp oil in a large nonstick skillet over medium-high. Place patties in skillet, reduce heat to medium, and cook 4 to 5 minutes per side or until browned.
9. Spread sauce on buns and then top with a patty.

Adapted from Lentil-Tahini Burgers with Pickled Cabbage in Cooking Light May 2017.