Oven-Baked Cabbage Burgers are a tasty and inventive way to enjoy a burger while keeping things light and low-carb. I use thick cabbage slices as a base instead of buns, roasting them until they’re tender and slightly crispy around the edges. Then I top them with juicy, seasoned beef patties and melty cheese—simple, satisfying, and full of flavor.
Why I Love This Recipe
I love how this recipe skips the bread but still gives me the full burger experience. The roasted cabbage adds a nice texture and mild sweetness that pairs so well with the beef. It’s easy to make, perfect for weeknights, and feels like a fun twist on something familiar. I also appreciate how customizable it is with different toppings and sauces.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 small head of green cabbage
- 3 tablespoons neutral oil (like avocado or canola)
- 2 ½ teaspoons kosher salt, divided
- Freshly ground black pepper
- 1 pound ground beef (80/20 blend)
- 4 slices American cheese
- Ketchup, mustard, dill pickle chips, finely chopped red onions (optional toppings)
Directions
- I preheat the oven to 425°F and line a baking sheet with parchment paper.
- I slice the cabbage into four thick “steaks,” about ½ inch thick, making sure to cut through the core so they hold together.
- I brush each side of the cabbage with oil and season with 1 ½ teaspoons of kosher salt and black pepper.
- I roast the cabbage for 20 to 25 minutes, flipping once, until it's golden and tender.
- While the cabbage cooks, I shape the ground beef into four patties and season with the remaining salt and more pepper.
- Once the cabbage is ready, I place a beef patty on top of each cabbage steak.
- I return the tray to the oven and bake for about 8 minutes, or until the patties reach the doneness I like.
- I add a slice of cheese to each and bake for another minute until melted.
- I top them with ketchup, mustard, pickles, and onions before serving.
Servings and timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- I sometimes use different cheeses like cheddar or pepper jack for a flavor twist.
- Ground turkey or chicken also works well as a lighter alternative to beef.
- For a vegetarian version, I replace the beef with a plant-based patty or grilled veggie like portobello mushroom.
- I like to mix garlic powder or chili flakes into the beef for extra flavor.
- If I want to change up the topping game, I add avocado slices or a spicy mayo.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I use a 350°F oven for about 10 minutes to keep everything crisp. The microwave works in a pinch—about 1 to 2 minutes on medium—but the cabbage softens a bit more that way.
FAQs
Can I grill the cabbage instead of roasting it?
Yes, I can grill the cabbage steaks over medium heat for about 5 to 7 minutes per side. They get great char marks and a smoky flavor that’s perfect for summer meals.
What kind of ground beef works best?
I usually go with an 80/20 blend—it’s juicy and flavorful without being too greasy. Leaner beef can work, but it might be a bit drier.
Can I prep the patties ahead of time?
Yes, I often form the patties in advance and keep them in the fridge for up to a day. It saves time and makes dinner come together faster.
How do I keep the cabbage from falling apart?
Cutting the steaks through the core helps hold the layers together. I also try not to move them too much during roasting.
Are there other toppings I can use?
Definitely. I mix it up with things like sliced avocado, sautéed mushrooms, hot sauce, or even a fried egg on top.
Conclusion
Oven-Baked Cabbage Burgers are one of my go-to meals when I want something hearty but lighter than a traditional burger. The roasted cabbage is a great stand-in for buns, and I can build each burger just the way I like. Whether I’m keeping it simple or loading it up with toppings, this dish always hits the spot.
Print
Oven-Baked Cabbage Burgers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American
- Diet: Gluten Free
Description
These Oven-Baked Cabbage Burgers are a low-carb, bunless twist on the classic burger. Roasted cabbage steaks serve as a delicious, slightly crispy base topped with juicy beef patties, melted cheese, and customizable toppings. Perfect for weeknight dinners or keto-friendly meal prep!
Ingredients
- 1 small head of green cabbage
- 3 tablespoons neutral oil (like avocado or canola)
- 2 ½ teaspoons kosher salt, divided
- Freshly ground black pepper
- 1 pound ground beef (80/20 blend)
- 4 slices American cheese
- Optional toppings: ketchup, mustard, dill pickle chips, finely chopped red onions
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Slice cabbage into four ½-inch thick steaks, cutting through the core for stability.
- Brush both sides of cabbage with oil, season with 1 ½ teaspoons salt and black pepper.
- Roast cabbage for 20–25 minutes, flipping once, until tender and golden.
- While roasting, form ground beef into 4 patties. Season with remaining salt and pepper.
- Place each patty on top of a cabbage steak and return to oven.
- Bake for 8 minutes or until desired doneness.
- Top with a slice of cheese, return to oven for 1 minute to melt.
- Add toppings of choice and serve hot.
Notes
- Use cheddar or pepper jack cheese for variation.
- Try ground turkey or plant-based patties for dietary preferences.
- Add garlic powder or chili flakes to patties for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven for 10 minutes.
- For grilled version, cook cabbage steaks over medium heat for 5–7 minutes per side.
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