Description
These Oven-Baked Cabbage Burgers offer a delicious low-carb alternative to traditional buns, utilizing tender baked cabbage leaves to sandwich juicy, flavorful beef patties. Enhanced with classic toppings like tomatoes, pickles, and melted cheese, this recipe provides a healthier twist on the beloved burger, perfect for a quick and satisfying meal.
Ingredients
Scale
For the Cabbage Buns
- 8 large cabbage leaves, outer leaves removed
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Patties
- 1 pound ground beef (or ground turkey/chicken for a lighter option)
- 1 small onion, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
Toppings
- Sliced tomatoes
- Sliced pickles
- Sliced cheese (Swiss, cheddar, or your choice)
- Lettuce
- Mustard or ketchup
Instructions
- Prepare the Oven and Cabbage Leaves: Preheat your oven to 375°F (190°C). Cut 8 large outer cabbage leaves, ensuring they’re large enough to wrap around the burger patties. Remove the thick stems from each leaf so they fold more easily.
- Bake the Cabbage Buns: Brush each cabbage leaf with olive oil and season with salt and pepper. Arrange them on a baking sheet and bake for 10-12 minutes until tender and slightly crispy on the edges. Remove and set aside.
- Make the Burger Patties: In a mixing bowl, combine the ground beef, finely chopped onion, Worcestershire sauce, garlic powder, salt, and pepper. Mix well until all ingredients are incorporated.
- Shape and Cook Patties: Form the mixture into 4 equal patties. Heat a skillet or grill pan over medium-high heat and cook the patties for 4-5 minutes on each side until fully cooked and browned. In the last minute of cooking, add a slice of cheese on top of each patty to melt.
- Assemble the Burgers: Place one cooked beef patty on a baked cabbage leaf. Top with sliced tomatoes, pickles, lettuce, and a spread of mustard or ketchup as desired.
- Close and Serve: Cover with another cabbage leaf to close the burger and serve immediately while warm for the best taste and texture.
Notes
- To make lighter patties, substitute ground beef with ground turkey or chicken.
- Removing the thick stem from cabbage leaves is essential to make them pliable enough to wrap around the patties.
- If you prefer, add your favorite burger toppings such as onions, avocado, or jalapeños.
- For extra crispiness, broil the cabbage leaves for an additional 1-2 minutes after baking, watching closely to avoid burning.
- These burgers are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
