Look for steamed, vacuum-packed lentils in the grain aisle for the best texture in the burgers, or cook, drain, and refrigerate your own the night before.

Hannah Klinger
This Story Originally Appeared On cookinglight.com


Recipe Summary test

30 mins
50 mins
Serves 4 (serving size: 1 burger)


Ingredient Checklist


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

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

  • 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).

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

  • 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.

Nutrition Facts

349 calories; fat 15.5g; saturated fat 2.3g; mono fat 6.9g; poly fat 5.1g; protein 13g; carbohydrates 44g; fiber 10g; cholesterol 1mg; iron 4mg; sodium 748mg; calcium 116mg; sugars 8g; added sugar 2g.