If you’re seeking a delicious and healthy alternative to traditional meat burgers, look no further than Oven-Baked Cabbage Burgers. These savory patties combine the nutritional benefits of cabbage with flavorful seasonings, making them an ideal choice for anyone looking to enjoy a low-carb, gluten-free meal. Perfect for quick weeknight dinners or family-friendly lunches, this easy cabbage burger recipe will delight both vegetarians and meat-lovers alike! Moreover, the use of fresh ingredients not only enhances the flavor but also contributes to a colorful and appealing dish that can be enjoyed by everyone. You can customize these burgers with your favorite toppings and sides, making them a versatile option for any meal.

Ingredients

• For the burgers:
  • 1 medium head of green cabbage, finely shredded (about 4 cups). Look for a cabbage that feels heavy for its size and has crisp, tightly packed leaves. A fresh cabbage will ensure your burgers are not only flavorful but also have a nice crunch.
  • 1 cup cooked quinoa or brown rice. For quinoa, rinse it well before cooking to remove any bitterness. Brown rice adds a great chewy texture, while quinoa provides additional protein, making your burgers more filling.
  • 1 cup shredded carrots. Freshly shredded carrots add sweetness and color; pre-packaged shredded carrots can also be used for convenience. If you want a bit more flavor, consider using orange or purple carrots for a unique twist.
  • 1/2 cup onion, finely chopped. Choose yellow or white onions for a milder flavor, or red onions for a bit more zing. Sautéing the onions beforehand enhances their natural sweetness.
  • 3 cloves garlic, minced. Fresh garlic is key for enhancing the overall taste profile of your burgers. Avoid pre-minced garlic as it often lacks the robust flavor of freshly minced garlic.
  • 1 teaspoon salt. Adjust the amount to your taste preference, particularly if serving with salty condiments. Start with less and add more if necessary after tasting the mixture.
  • 1/2 teaspoon black pepper. Freshly ground black pepper provides a more robust flavor. If you enjoy a bit of heat, you can increase this amount slightly.
  • 1 teaspoon paprika. Smoked paprika can add a delightful depth to the burger’s flavor. Consider using sweet paprika for a milder taste or hot paprika for a spicy kick.
  • 1 teaspoon dried oregano. This herb pairs well with the other ingredients and adds an aromatic quality. For a more intense flavor, you can use fresh oregano if available.
  • 2 large eggs, beaten (or flax eggs for vegan option). Flax eggs can be made by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and letting it sit for a few minutes until it thickens. This binding helps the patties hold together well.
  • 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs). Breadcrumbs help bind the mixture; consider using panko for extra crunch. You can also blend old bread into crumbs for a more homemade touch.
• For the cabbage and herb seasoning:
  • 1 tablespoon olive oil. Extra virgin olive oil can enhance the flavor profile significantly. It’s best to use high-quality olive oil for the best taste.
  • 1 teaspoon garlic powder. This adds an extra layer of garlic flavor without adding moisture. It can also be used if you find fresh garlic to be too strong.
  • 1 teaspoon onion powder. A great way to intensify the onion taste without any chopping. This can also help balance flavors if you’re short on fresh onion.
  • 1/2 teaspoon dried thyme. This herb is known for its earthy flavor and pairs beautifully with cabbage. Consider using fresh thyme for a more vibrant flavor if you have it on hand.

Steps / Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier. Ensure the oven reaches the correct temperature before placing the burgers in to achieve even cooking.
2. Prepare the cabbage: Finely shred the cabbage. You can use a sharp knife, a box grater, or a food processor to achieve a fine consistency. Aim for uniform shreds to ensure even cooking. The finer the shreds, the better they will integrate into the patty and the more tender they’ll become when cooked.
3. Cook the vegetables: In a large skillet over medium heat, add a splash of olive oil. Sauté the chopped onion and garlic for about 3-4 minutes, until the onion becomes translucent and aromatic. This step enhances the flavors and reduces the raw taste of the onion. Stir occasionally to prevent sticking and ensure even cooking.
4. Mix the filling: In a large mixing bowl, combine the shredded cabbage, cooked quinoa or rice, sautéed onion and garlic, shredded carrots, salt, pepper, paprika, oregano, and beaten eggs. Stir well until all ingredients are evenly mixed and the mixture is well-combined, ensuring that the flavors meld together effectively. Use your hands or a spatula for thorough mixing, which is crucial for consistency.
5. Add breadcrumbs: Gradually fold in the breadcrumbs until the mixture holds together well. You may need to adjust the quantity of breadcrumbs based on the moisture content of the vegetables. If the mixture feels too wet, add a little more breadcrumbs for better binding. The goal is to achieve a texture that is moldable but not overly dry.
6. Form the patties: Using your hands, shape the mixture into burger patties, about 3/4 inch thick. Ensure the patties are compact so they don’t fall apart during baking. Place them on the prepared baking sheet, making sure to leave some space in between each patty for even cooking.
7. Season the patties: In a small bowl, combine the olive oil, garlic powder, onion powder, and thyme. Brush this mixture over the top of each patty for extra flavor, ensuring even coverage for a delicious crust. This will contribute to a wonderful golden-brown finish.
8. Bake the burgers: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the patties are golden brown and crispy on the outside. They should be firm to the touch and have a delightful aroma. Keep an eye on them during the last few minutes to prevent over-browning.
9. Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy your cabbage burgers on a bun, in lettuce wraps, or on their own! Consider adding your favorite condiments to enhance the flavor, such as mustard, ketchup, or a spicy aioli.

Tips & Tricks

• Storage: Store leftover Oven-Baked Cabbage Burgers in an airtight container in the fridge for up to 5 days. Reheat in the oven or on a skillet for the best texture. Avoid microwaving as it can make them soggy. Reheating in the oven for about 10 minutes at 350°F (175°C) will restore their crispiness.
• Make-ahead: You can prepare the cabbage mixture a day in advance. Just store it in the refrigerator and form the patties when ready to bake, which helps deepen the flavors. Just remember to let the mixture sit at room temperature for about 15 minutes before forming patties to make it easier to work with.
• Avoid common mistakes: Make sure to finely shred the cabbage to prevent sogginess. Excess moisture can cause the patties to fall apart, so it’s essential to remove as much moisture as possible. If you notice the mixture is too wet, squeeze the cabbage in a clean kitchen towel before mixing.
• Freezing: These burgers freeze well! Place uncooked patties on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen when ready to enjoy, adding a few extra minutes to the cooking time. This makes it easy to have a nutritious meal ready at any time.
• Flavor boost: For added flavor, consider mixing in your favorite herbs, spices, or even some crumbled feta cheese for a Mediterranean twist. You can also experiment with different seasonings to customize your burgers! Trying out fresh herbs like basil or cilantro can give your burgers a fresh taste that’s perfect for any season.

Variations

• Vegan option: Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg) to make these burgers entirely plant-based. This also helps bind the mixture effectively. You can also explore using chia seeds instead of flaxseeds for a different texture.
• Different vegetables: Swap out the shredded carrots for zucchini or bell peppers for added flavor and nutrition. You can also incorporate spinach or kale for extra greens, which boost both the nutritional value and the vibrant color of your burgers.
• Spice it up: Add some cayenne pepper or diced jalapeños for a spicy kick in your cabbage burgers. This can be a great way to tailor the heat level to your preference. Pairing with a cooling yogurt or sauce can balance the heat nicely.

Serving Suggestions

• Serve the burgers on whole grain buns topped with fresh lettuce, tomato slices, and your favorite sauces like hummus or avocado spread. This creates a colorful and nutritious meal that is visually appealing. Consider adding pickles or onions for added texture and flavor.
• For a lighter option, serve the patties in lettuce wraps with a drizzle of tahini sauce. This swap not only reduces carbs but also adds a unique flavor profile. Adding fresh herbs like cilantro or mint can elevate the dish.
• Pair with a side of roasted vegetables or a crisp green salad for a complete meal. Adding a light vinaigrette can further enhance the freshness of your dish. A side of sweet potato fries or a quinoa salad can complement the flavors beautifully.

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Oven-Baked Cabbage Burgers

Recipe by CookChapter

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

20 min

🍳

Cook Time

30 min

🔥

Calories

250 kcal

A delicious and healthy alternative to traditional meat burgers, these savory cabbage patties are perfect for quick weeknight dinners or family-friendly lunches.

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Ingredients

US Metric

• 1 medium head of green cabbage, finely shredded (about 4 cups)
• 1 cup cooked quinoa or brown rice
• 1 cup shredded carrots
• 1/2 cup onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 large eggs, beaten (or flax eggs for vegan option)
• 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme

Directions

1.

Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2.

Prepare the cabbage: Finely shred the cabbage using a knife, box grater, or food processor.

3.

Cook the vegetables: In a large skillet over medium heat, add olive oil and sauté onion and garlic for about 3-4 minutes until translucent.

4.

Mix the filling: In a mixing bowl, combine cabbage, quinoa or rice, sautéed onion and garlic, carrots, salt, pepper, paprika, oregano, and beaten eggs, stirring well.

5.

Add breadcrumbs: Gradually fold in breadcrumbs until the mixture holds together well.

6.

Form the patties: Shape the mixture into 3/4-inch thick patties and place them on the baking sheet.

7.

Season the patties: Combine olive oil, garlic powder, onion powder, and thyme, and brush over each patty.

8.

Bake the burgers: Bake for 25-30 minutes, flipping halfway through, until golden brown.

9.

Serve: Let cool for a few minutes before serving, and enjoy with your favorite condiments.

Nutrition Facts

Calories 250 kcal

📌

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