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Golden oven-baked cabbage burgers with melted cheese and caramelized edges in white ceramic baking dish

Oven-Baked Cabbage Burgers

These Oven-Baked Cabbage Burgers swap traditional buns for thick, caramelized cabbage steaks that become perfectly crisp-tender in the oven. Paired with juicy seasoned beef patties, they're a hearty, low-carb meal that's naturally gluten-free and packed with flavor. Hands-off baking means consistently great results every time!
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Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head green cabbage, sliced into 1-inch thick steaks
  • 2 tbsp olive oil (for cabbage)
  • 0.5 tsp garlic powder (for cabbage)
  • 0.5 tsp smoked paprika (for cabbage)
  • 1.5 lbs ground beef (80/20 fat ratio)
  • 0.25 cup breadcrumbs (or almond flour for keto)
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder (for patties)
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • to taste salt and pepper
  • your favorite burger toppings (cheese, avocado, tomato, etc.)

Equipment

  • 2 baking sheets one for cabbage, one for patties
  • parchment paper
  • mixing bowl
  • instant-read thermometer optional but recommended
  • paper towels for drying cabbage

Method
 

  1. Preheat the oven to 400°F (200°C). Slice the cabbage into 1-inch thick steaks, trimming the stem slightly so they sit flat. Remove any loose outer leaves. Pat completely dry with paper towels.
  2. Drizzle both sides of the cabbage steaks generously with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Place on a parchment-lined baking sheet, spacing them evenly so they crisp up properly.
  3. In a bowl, gently mix the ground beef with breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, and Dijon mustard using your hands until just combined — don't overwork the meat. Form into patties slightly smaller than the cabbage steaks (they'll shrink as they cook), about ¾-inch thick. Press a small dimple into the center of each patty. Season the outside with salt and pepper.
  4. Place the cabbage steaks on the lower oven rack and the beef patties on a separate parchment-lined baking sheet on the upper rack. Bake for 20–25 minutes total, flipping both the cabbage and patties halfway through. The cabbage edges should be golden and caramelized, and the patties should reach 160°F internally. If the cabbage needs more crisping, move it to the top rack for the last 5 minutes.
  5. Remove everything from the oven. Let the beef patties rest for 3 minutes and the cabbage steaks rest for about 2 minutes. Assemble by placing a cabbage steak on the plate, topping with the beef patty and your favorite toppings (cheese, avocado, tomato, sauce), and finishing with another cabbage steak on top. Serve immediately.

Notes

Choose a cabbage head that feels heavy for its size with tight, crisp leaves and no brown spots. Cut 1-inch thick slices — thinner will wilt, thicker won't cook evenly. Pat cabbage steaks completely dry before oiling and seasoning to ensure crispy edges. Make a small dimple in the center of each beef patty to prevent puffing up during baking. Don't overwork the meat mixture or press patties while cooking — both squeeze out juices. Let patties rest 3 minutes after cooking for juices to redistribute. Assemble after letting components rest about 2 minutes — slightly cooled cabbage holds its shape better. Serve immediately since cabbage releases moisture as it sits. Store components separately for meal prep.