Name: Ultimate Veggie Burgers with Sweet and Tangy Napa Slaw
Total time: 1 h 15 min
Ingredients: 3 cups shredded napa cabbages; ½ teaspoon sugar , plus extra for seasoning; 1 teaspoon table salt; 1 Fuji, Gala, or Golden Delicious apple , peeled and shredded; 1 celery rib , sliced thin on bias; 1 tablespoon cider vinegar , divided; 2½ tablespoons vegetable oil , divided, plus extra as needed; ⅛ teaspoon pepper; 3 tablespoons mayonnaise; 1 tablespoon apple butter; 1 garlic clove , minced; 1 tablespoon minced fresh chives; 4 Ultimate Veggie Burgers patties (see note); 4 hamburger buns , toasted if desired

Why This Recipe Works

We wilted the cabbage in the microwave to avoid a watery slaw and whirled it dry in a salad spinner. Celery and apple added crunch and sweetness. Mayonnaise mixed with rich apple butter, garlic, and vinegar made a quick but complex spread. (Vegan mayonnaise can be substituted.)

Before You Begin

If cooking the patties from frozen in step 3, transfer browned patties to wire rack set in rimmed baking sheet and bake in a 350-degree oven until heated through, about 10 minutes, before serving. We prefer to use our Ultimate Veggie Burgers recipe here.

Instructions

Toss cabbage with sugar and salt in large bowl. Cover and microwave, stirring occasionally, until cabbage is partially wilted and has reduced in volume by about one-third, about 2 minutes. Transfer cabbage to salad spinner and spin until excess liquid has been removed; wipe bowl clean with paper towels. Return cabbage to now-empty bowl, add apple, celery, 2½ teaspoons vinegar, 1½ teaspoons oil, and pepper and toss to combine. Refrigerate until well chilled, at least 30 minutes or up to 4 hours.

Combine mayonnaise, apple butter, garlic, and remaining ½ teaspoon vinegar in small bowl; refrigerate until ready to serve.

Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place patties in skillet and cook until well browned on first side, about 4 minutes. Using 2 spatulas, gently flip patties and continue to cook until well browned on second side, about 4 minutes, adding extra oil as needed if skillet looks dry; transfer to plate. Add chives to coleslaw and toss to recombine. Season with salt and extra sugar to taste. Spread mayonnaise mixture over bun tops. Place burgers on bun bottoms and top with coleslaw and bun tops. Serve.