Learn trick to get more tender cabbage.
Combine coleslaw vegetables in a large mixing bowl. Rub and knead salt into the vegetables with your hand, until cabbage starts to shrink, turns translucent around the edges, and releases water, about 5 minutes. Leave mixture at room temperature for 1 hour or chill for several hours.Squeeze cabbage to release moisture and drain well in a fine mesh strainer. Mix yogurt, oil, mustard, red pepper, and garlic in a small bowl, then toss with cabbage and peanuts. Chill. Break meat apart in a bowl. Add remaining burger ingredients. Toss with clean, bare hands to evenly mix. Divide into 4 equal portions, then pat into 3/4- to 1-inch-thick burgers. Mist a 10- to 12-inch heavy-bottomed stainless steel or cast iron skillet or grill pan with oil. Warm over medium-high heat for 3 to 4 minutes. Add burgers and cook 4 to 5 minutes per side, turning once, until the same color inside and out. Serve with coleslaw and fruit Note: Pre-sliced cabbage saves time; just be sure to wash it. Salting and crushing the cabbage break down the fibers and release extra water to yield more tender, flavorful, and digestible coleslaw.