Description
These Ultimate Oven-Baked Cabbage Burgers offer a healthier twist on classic burgers by replacing traditional buns with thick, roasted cabbage rounds. Combined with seasoned ground meat and melty cheese, they make a delicious, nutritious meal that’s perfect for busy weeknights and meal prepping.
Ingredients
Scale
Cabbage Rounds
- 1 small head cabbage, sliced into 3/4–1 inch thick rounds
- 2 tablespoons olive oil, for brushing
- Pinch of salt and pepper
Burger Patties
- 1 pound ground beef or turkey (or ground chicken or plant-based crumbles)
- 1 medium onion, finely chopped (or 2 tablespoons onion powder)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce (or soy sauce for a gluten-free swap)
- 1 large egg (optional)
Topping
- 1 cup shredded cheese (cheddar, Monterey Jack, or dairy-free meltable cheese)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Prepare Cabbage: Trim the outer leaves from the cabbage and slice it into 3/4 to 1-inch thick rounds. Reserve broken pieces for roasting separately or discard the core. Brush both sides of each cabbage round with olive oil, then sprinkle lightly with salt and pepper.
- Roast Cabbage: Place the cabbage rounds on the prepared baking sheet and roast them in the oven for 10 minutes to soften and get a nice char around the edges.
- Mix Patty Ingredients: While the cabbage is roasting, combine the ground meat with finely chopped onion (or onion powder), minced garlic, salt, black pepper, smoked paprika, Worcestershire sauce, and the optional egg in a bowl. Mix gently to evenly distribute the ingredients without overworking the meat.
- Form Patties: Shape the meat mixture into patties slightly smaller than the cabbage rounds to fit comfortably on top.
- Assemble and Bake: After the cabbage rounds have roasted for 10 minutes, remove the baking sheet from the oven. Place one patty on each cabbage round, then return the sheet to the oven. Bake for an additional 12 to 20 minutes depending on the thickness and type of protein used. Use an instant-read thermometer to ensure the meat reaches a safe internal temperature.
- Add Cheese and Broil: In the last 2 to 4 minutes of baking, sprinkle shredded cheese over each patty. Switch the oven to broil and broil for 1 to 2 minutes until the cheese is browned and bubbly.
- Rest and Serve: Remove the burgers from the oven and let them rest for 3 to 5 minutes before serving. Season further if desired and enjoy your healthy, oven-baked cabbage burgers.
Notes
- You can choose your preferred ground protein, such as beef, turkey, chicken, or plant-based crumbles, to suit dietary preferences.
- The egg in the patty mix is optional but helps bind the ingredients for firmer patties.
- For a gluten-free swap, use soy sauce instead of Worcestershire sauce.
- Keep an instant-read thermometer handy to verify patties are cooked through—ground beef should reach 160°F, poultry 165°F.
- Leftover cabbage rounds can be roasted separately with seasoning for a tasty side dish.
- Adjust cheese choice to accommodate lactose intolerance by using dairy-free meltable cheese if needed.
