In a large bowl, whisk mayonnaise, yogurt, tahini, lemon juice, salt and pepper. Add green and red cabbage, carrot, yellow pepper and red onion; toss to coat. Set aside while preparing burgers.
In a large bowl, beat egg with Dijon. Add beans; use masher or fork to mash until fairly smooth with some chunks remaining. Stir in green onions, oats, flaxseed, basil, salt and pepper. Mix in chicken; shape into six ¾-inch (2 cm) thick patties.
Place on a greased grill over medium-high heat; grill, covered and turning once, for 6 to 8 minutes per side or until no longer pink inside.
Split buns and grill cut sides down, until golden and toasted. Sandwich burgers in buns with Tahini Slaw piled on top.
Per serving: 398 calories, 30 g protein, 16 g fat (4 g saturated fat), 35 g carbohydrates, 7 g fibre, 134 mg cholesterol, 390 mg sodium