Oven-Baked Cabbage Burgers

Oven-baked cabbage burgers? That sounds like a unique and delicious twist on a classic burger! These are likely to be lower in carbs and a bit lighter than regular burgers, thanks to the cabbage acting as a “bun” or even being incorporated into the patty itself. Here’s a recipe to make these oven-baked cabbage burgers:

Oven-Baked Cabbage Burgers

Ingredients:

For the Cabbage “Buns”:

1 medium head of cabbage (green or purple)
Olive oil or melted butter (for brushing)
Salt and pepper (to taste)

For the Burger Patties:

1 lb (450g) ground beef, chicken, or turkey (or a plant-based alternative)
1 small onion, finely chopped
1 clove garlic, minced
1 egg
1/4 cup breadcrumbs (or almond flour for a low-carb version)
1/2 tsp paprika
1/2 tsp dried oregano or Italian seasoning
Salt and pepper, to taste
1 tbsp Worcestershire sauce (optional)

Optional Toppings:

Cheese slices (cheddar, Swiss, or your choice)
Mustard, ketchup, or your favorite sauce
Sliced pickles, tomatoes, or lettuce

Instructions:

1. Prepare the Cabbage “Buns”:

Preheat your oven to 400°F (200°C).
Cut the cabbage into thick slices (about 1-1.5 inches thick), trying to keep the slices as intact as possible. You’ll need 2 slices per burger, so aim for 4-6 slices total.
Remove the outer leaves of the cabbage and discard. Carefully cut the cabbage to get the “rounds” or thick slabs.
Place the cabbage slices on a baking sheet lined with parchment paper or a silicone mat.
Brush both sides of each cabbage slice with olive oil or melted butter, and season with a pinch of salt and pepper.
Bake the cabbage in the oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized at the edges. You want them soft but not falling apart.

2. Prepare the Burger Patties:

While the cabbage is baking, mix the ground meat in a bowl with the finely chopped onion, garlic, egg, breadcrumbs (or almond flour), paprika, oregano, Worcestershire sauce (if using), salt, and pepper.
Mix everything together well, but don’t overwork the meat, as it can make the burgers tough.
Form the meat mixture into burger patties about the same size as your cabbage slices.

3. Bake the Burger Patties:

Place the formed patties on a baking sheet lined with parchment paper or a silicone mat.
Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until the burgers are fully cooked through (160°F or 71°C internal temperature for beef).
If you’re adding cheese, place a slice of cheese on top of each patty in the last 2-3 minutes of baking to let it melt.

4. Assemble the Cabbage Burgers:

Once everything is cooked, place the cooked burger patty between two cabbage “buns.”
Top with your desired toppings (pickles, ketchup, mustard, etc.) and serve immediately.

Optional Variations:

Vegetarian Option: Use a veggie burger patty or portobello mushrooms instead of the ground meat.
Low-Carb: This recipe is naturally low-carb, especially if you use almond flour in the patties. You can also add some avocado or a drizzle of ranch for extra flavor.

Serving Ideas:

Serve your cabbage burgers with a side of roasted veggies, a simple salad, or even some baked sweet potato fries. The cabbage “buns” provide a nice crunch and fresh taste that balances out the savory burger patty. They’re a great alternative if you’re looking for something lighter but still satisfying.

What do you think? Would you tweak the recipe in any way, or are you thinking of any specific toppings or flavors?