Red Cabbage and Lentil Burgers

Hey friends!

This recipe is a MUST try. It is so delicious, doesn't fall apart or turn to mush and got a huge thumbs up from my burger-connoisseur-boyfriend. I made a double batch of this and we ate it for dinner 2 nights in a row AND made extra patties for snacking.. yeah.. THAT good. 

I went to Natural Grocers and bought local brioche buns. It is totally worth it to have great, fresh bread any time you are making any type of sandwich or burger. Support local bakers! Most stores have a bakery and this is the better option compared to the bread offered in the aisles. Most fresh bread is now being made just like it used to be made by our ancestors - more nutritious grains, natural fermentation and less ingredients. LESS {INGREDIENTS} IS MORE! 

Okay, so most of the time you hear about using beets in a veggie burger.. so, naturally, I wanted to challenge myself and think of something new. Kept the color, swapped the veggie. And, with this month being all about CABBAGE, I thought.. why not?! I also took the remaining cabbage and made roasted cabbage chips to serve along side of this burger. A healthy side dish that leaves no waste! Red cabbage is beautiful and vibrant, bitter and peppery, aaaand just 1 cup of red cabbage has over half the amount of recommended daily vitamin C intake. 

Alriiiiight, enough chitter chatter.. here she is:

Red cabbage and lentil burger 


1 cup lentils, cooked 

1/2 red cabbage, grated

       - I used a large cheese grater

4 ounces mushrooms, grated

1/2 cup carrots, grated 

1 cup greek yogurt

1 lemon, zest and juice

1/4 to 1/2 cup of oats or flour, can be gluten free 

2 cloves garlic, grated

large pinch of salt and pepper 

1-2 ounces of cheese, optional 

      - can sub dairy-free sliced cheese 

1-2 tablespoons oil, for searing 

brioche buns, condiments and toppings of your choice, for serving

1. Cook lentils and strain. Put into large bowl. Grate cabbage and squeeze dry with towel to remove as much moisture as possible. Place in bowl. Grate carrots, mushrooms and garlic into bowl. Add yogurt, lemon and zest, oats, salt and pepper. Mix until combined. 

2. Heat griddle or pan on medium-high heat. Grill insides of burger buns until browned. Form patties to desired thickness and shape, sear on both sides for 3-5 minutes. Should look charred on both sides. This will help hold the patty together. If using cheese, add at end of searing. 

3. Assemble on buns with desired condiments and toppings. I used vegan mayo, ketchup, mustard and crispy onions. Enjoy! 

Cook extra patties for snacking, meal prep, or to add to salads or sandwiches. 

Red cabbage chips 

1/2 red cabbage

2 tablespoons olive oil or coconut oil

pinch of salt and pepper

1. Preheat oven to 350F. Tear leaves of raw red cabbage and place on cookie sheet. Drizzle with oil, salt and pepper. Bake for 15-20 minutes or until desired crispness. Enjoy!