Introduction
Baked Cabbage Nest Burgers are a fun, low-carb, veggie-forward twist on traditional burgers. Crisp, oven-roasted cabbage forms a delicious “nest” that cradles a juicy, seasoned burger patty. This clever combo brings together hearty and wholesome ingredients in one tray, making it perfect for keto diets, gluten-free meals, or anyone looking to eat lighter without sacrificing flavor or satisfaction.
Ingredients
For the Cabbage Nests:
- 1 medium green cabbage
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Burger Patties:
- 1 lb ground beef (80/20 for juiciness)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings (after baking):
- Sliced cheese (cheddar, Swiss, or provolone)
- Sliced tomatoes
- Pickles
- Mustard or burger sauce
- Fresh herbs or shredded lettuce
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the cabbage: Slice the cabbage into 1-inch thick round “steaks” or cross-sections. Carefully place them on the baking sheet.
- Season and oil: Brush or drizzle olive oil over the cabbage slices. Sprinkle with salt, pepper, and garlic powder.
- Roast the cabbage: Bake in the preheated oven for 15 minutes while you prepare the burger patties.
- Make the patties: In a bowl, mix ground beef, Worcestershire sauce, onion powder, salt, and pepper. Form into small, even patties (about the size of your cabbage slices).
- Top each cabbage slice: Remove cabbage from the oven, carefully flip them over, and place a burger patty on each one.
- Bake again: Return to oven and bake for another 20–25 minutes, or until the burgers are fully cooked (internal temp: 160°F/71°C).
- Add toppings: Optional—place cheese on top in the last 2 minutes of baking so it melts. Add pickles, sauce, or lettuce after removing from the oven.
- Serve: Plate and enjoy warm!
Description
These Baked Cabbage Nest Burgers are as satisfying as a classic burger, but way lighter and more nutritious. Roasted cabbage becomes tender with crispy edges, while the seasoned burger patty adds protein and savory depth. The cabbage acts like a bun, bowl, and veggie side all in one—healthy and hearty!
Tips
- Cut cabbage evenly so all the slices cook at the same rate.
- Use parchment paper for easier cleanup and less sticking.
- Add cheese last to avoid burning or over-melting it.
- Make mini versions with small cabbage cores and slider-sized patties.
- Use ground turkey or chicken for a leaner version.
Variations
- Spicy kick: Add chili flakes or hot sauce to the burger mix.
- Mediterranean style: Top with tzatziki, red onion, and feta instead of traditional burger toppings.
- Breakfast twist: Add a fried egg on top after baking for a breakfast-for-dinner version.
- Vegan option: Use a plant-based patty and vegan cheese on top of the cabbage nests.
Correction
If your cabbage is too soggy:
- Make sure to bake at a high temperature (400°F or higher).
- Don’t overcrowd the pan—leave space between slices so they can crisp.
- Pat the cabbage dry before roasting if it’s too moist.
If your patties shrink too small:
- Make patties a little wider than the cabbage slices to account for shrinkage.
- Don’t overwork the beef when mixing—this helps keep patties tender and shape-holding.
Enjoy!
Serve up your Baked Cabbage Nest Burgers hot from the oven, piled high with toppings, and enjoy a healthy, delicious twist on a classic favorite. It’s comfort food—reimagined!