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.