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Lentil-Tahini Burgers with Pickled Cabbage

Photo: Jennifer Causey
Active time 30 mins
Total time 50 mins
Yield

Serves 4 (serving size: 1 burger)

Tahini acts as the savory binder in these satisfying lentil burgers, another win for vegans or others looking for an egg-free patty. Look for steamed, vacuum-packed lentils in the grain aisle for the best texture in the burgers, or cook your own: Simmer 1⁄2 cup brown lentils in 4 cups water for 20 minutes or until just tender, then drain well. The pickled cabbage is a zingy, colorful, crunchy contrast to the earthy burgers. We add another tahini hit in the yogurt spread; double the spread and dollop over a roasted beet salad or serve as a veggie dip.

Ingredients

  • 2 cups finely shredded red cabbage (about 5 1/2 oz.)
  • 3 tablespoons red wine vinegar
  • 3/4 teaspoon kosher salt, divided
  • 1 teaspoon sesame seeds
  • 4 teaspoons olive oil, divided
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup tahini (sesame seed paste), well stirred and divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 8 ounces precooked lentils (about 1 1/3 cups)
  • 1/2 cup grated carrot
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 1/2 small garlic clove, grated
  • 2 teaspoons water
  • 4 (1 1/2-oz.) whole-wheat hamburger buns, toasted

Nutrition Information

  • calories 349
  • fat 15.5 g
  • satfat 2.3 g
  • monofat 6.9 g
  • polyfat 5.1 g
  • protein 13 g
  • carbohydrate 44 g
  • fiber 10 g
  • cholesterol 1 mg
  • iron 4 mg
  • sodium 748 mg
  • calcium 116 mg
  • sugars 8 g
  • Est. Added Sugars 2 g

How to Make It

  1. 1. Combine cabbage, vinegar, and 1/2 teaspoon salt in a bowl; let stand 20 minutes. Drain; stir in sesame seeds.

  2. 2. Heat 1 teaspoon oil in a skillet over medium-high. Add onion; sauté 3 minutes.

  3. 3. Place remaining 1/4 teaspoon salt, 2 tablespoons tahini, cumin, pepper, and lentils in a mini food processor; pulse 4 to 5 times or until coarsely chopped. Combine cooked onion, lentil mixture, carrot, and cilantro in a bowl. Divide and shape lentil mixture into 4 patties (3 ounces each).

  4. 4. Heat remaining 1 tablespoon oil in pan over medium-high. Add patties; cook 4 minutes on each side.

  5. 5. Combine remaining 2 tablespoons tahini, yogurt, juice, and garlic in a bowl. Stir in water, 1 teaspoon at a time, until sauce reaches desired consistency. Spread yogurt mixture over cut sides of buns; top bottom halves with patties, cabbage, and top halves of buns.