Toppings:

Purple Cabbage:

Finely shred purple cabbage by chopping. Place into a bowl and add the remaining ingredients. Massage well with hands to fully submerge the cabbage with the vinegar. This will soften it and help the fermenting process begin, thus making it easier to chew, break down and digest.

Lemony Kale:

Add washed and ripped kale (minus the stems) to a bowl. Add remaining ingredients and massage well with hands for the same reason as above with the cabbage.

Grilled Onions:  

Cut the onion top and bottom off and remove rings. Place in a jar with the remaining ingredients, mix well, seal jar and let marinate over night in the refrigerator for best results. Then grill or cook on a non-stick pan.

Avocado:

Cut into slices and add 4 slices or so to each burger.

Thousand Island Dressing:

Note: Makes 32 oz (stays well in refrigerator for 2+weeks)

 Add everything to a bowl and mix well.

Burger:

Kale Falafel:  

Rinse the soaked garbanzo beans and add to a food processor to finely shred. Then empty the beans into a bowl. 

Add all the remaining ingredients (once washed) into the food processor, ripping them up as you go: kale (minus the stems), cilantro, green onion, garlic, sea salt, black pepper, cumin, coriander and lemon juice.

Add the processed garbanzo bean mixture back into the food processor. Mix all together until evenly combined. Grab small handful, pat and smooth out into a burger-sized patty, about a ½ inch thick. Do this until the mixture is gone. 

Fry in a deep fryer if you have one, at 350 degrees for 5-6 minutes for each patty, or heat a non-stick pan on high, add a generous amount of grape seed oil and place the burger on pan, flipping until cooked through and a bit crispy around the edges. Cook the remaining.  

Burger Assembly:

Add falafel patty to a warmed up bun (optional to spread with vegan butter) or a cabbage leaf, spread on a large dollop of Thousand Island, handful of lemony kale, 2 tbsp. pickled, cabbage, 3-4 grilled onion rings, and 4 slices of avocado. Enjoy!!