A healthy, creative, and satisfying twist on classic burgers—perfect for low-carb or keto diets!
Overview:
If you’re looking for a flavorful, nutritious alternative to traditional burgers, this recipe will surprise you. These oven-baked cabbage burgers swap out the carb-heavy bun for thick, roasted slices of cabbage. The cabbage turns slightly sweet and crispy as it roasts, creating the perfect base for a juicy, well-seasoned beef patty. Topped with a touch of tomato sauce and gooey melted cheese, this dish offers comfort food vibes without the guilt.
Whether you’re meal-prepping for the week, planning a family dinner, or simply trying to eat lighter, these cabbage burgers are a must-try. They’re packed with protein, fiber, and flavor—all baked together in one pan.
Ingredients:
For the Cabbage Base:
• 1 large head of green cabbage
• Olive oil (for brushing)
• Salt & freshly ground black pepper (to taste)
For the Burger Patties:
• 1 lb (450g) lean ground beef
• 1 tsp grated garlic
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red chili pepper flakes (optional, for a little kick)
• ½ cup chopped green onion
• ½ cup chopped fresh parsley
• ¼ cup shredded cheese (from the ½ cup total)
For Topping:
• ½ cup tomato sauce or ketchup
• ½ cup shredded cheese (mozzarella, Monterey Jack, or your favorite blend)
(reserve half for inside the patty mixture and half for topping)
Instructions:
1. Preheat the oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Prepare the cabbage slices:
Remove any damaged outer leaves from the cabbage.
Cut the cabbage into thick slices—about 1 inch (2.5 cm) thick. You should get about 4 large rounds from the center.
Lay the slices flat on the baking sheet. Brush each side with olive oil and season with salt and pepper.
3. Roast the cabbage:
Place the cabbage in the oven and roast for about 10–12 minutes, until the slices begin to soften and the edges are just starting to brown. This helps them become tender but still sturdy enough to hold the toppings.
4. Prepare the beef patties:
While the cabbage is roasting, place the ground beef in a mixing bowl. Add grated garlic, salt, pepper, red chili flakes, chopped green onions, chopped parsley, and half of the shredded cheese. Mix everything together gently but thoroughly with your hands or a spatula.
Form the mixture into 4 equal-sized patties, about the same width as your cabbage slices.
5. Assemble the burgers:
Take the cabbage out of the oven. Spread about a tablespoon of tomato sauce on each cabbage slice.
Place one beef patty on top of each. Then sprinkle each patty with the remaining shredded cheese.
6. Bake until cooked through:
Return the tray to the oven and bake for another 10–12 minutes, or until the beef is fully cooked and the cheese is melted and bubbly.
If you like a little extra browning on top, turn on the broiler for 1–2 minutes at the end—just keep an eye on it so it doesn’t burn!
7. Serve and enjoy:
Let the burgers cool slightly before serving. Use a spatula to lift each one carefully from the pan. Garnish with fresh herbs or a drizzle of hot sauce if desired. These can be eaten with a fork and knife, or picked up like open-faced burgers.
Tips & Variations:
• Make it spicy: Add diced jalapeños to the meat mixture or top with pepper jack cheese.
• Add crunch: Top with sautéed mushrooms, crispy onions, or pickles before baking.
• Make it vegetarian: Use plant-based ground meat and vegan cheese.
• Storage: These burgers store well in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the cabbage from getting soggy.
Nutrition Information (per serving):
• Calories: ~310 kcal
• Protein: ~22g
• Carbs: ~7g
• Fat: ~21g
• Servings: 4
• Prep Time: 12 minutes
• Cook Time: 20–25 minutes
• Total Time: ~35–40 minutes
