Cabbage Cheeseburgers
These oven-baked cabbage cheeseburgers layer seasoned beef patties and melted cheese over tender roasted cabbage rounds. Finish them with pickles and burger sauce for an easy, high-protein, low-carb dinner made on one sheet pan.
Servings: 5 servings
Calories: 516kcal
Ingredients
For the Cabbage
- 1 green cabbage ideally around 2 lb
- 1 tablespoon olive oil
- 1 tablespoon butter melted
- 2 tablespoons tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
For the Burger Patties
- 1½ pounds 85% lean ground beef
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Toppings
- 5 slices of cheddar or American cheese
- ⅓ cup sliced pickles
- Caramelized onions optional
- Burger sauce optional
Instructions
- Preheat the oven to 425°F or 220°C. Line a large baking sheet with parchment paper.
- Remove any damaged outer leaves, then cut the cabbage crosswise into five sturdy rounds, about ¾ to 1 inch thick. Use the firmest center rounds for this recipe. Leave the core attached to any slices that contain it, and gently tuck loose outer leaves back into place.
- In a small bowl, combine the olive oil, melted butter, tomato paste, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder.
- Arrange the cabbage rounds in a single layer on the prepared baking sheet. Brush one side lightly with the tomato-butter mixture, carefully turn the rounds, and brush the remaining mixture over the tops.
- Roast the cabbage for 12 minutes. It should begin to soften around the edges but will not be fully tender yet.
- While the cabbage roasts, combine the ground beef, Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl. Mix gently until just combined.
- Divide the beef mixture into 5 equal portions and shape each one into a patty slightly smaller than the cabbage rounds.
- Remove the cabbage from the oven and place one burger patty on top of each piece of cabbage.
- Return the baking sheet to the oven and bake for 10 to 12 minutes, or until the burger patties are cooked through and reach an internal temperature of 160°F or 71°C.
- Place one slice of cheddar or American cheese over each burger patty. Bake for another 1 to 2 minutes, or until the cheese is melted.
- Top the cabbage cheeseburgers with pickles, caramelized onions, and burger sauce, if using. Garnish with chopped green onions or fresh parsley and serve.
Notes
- Some cabbage rounds may be larger or smaller depending on the shape of your cabbage.
- If a few outer leaves separate, tuck them around the round before adding the burger patty.
- Use a wide spatula to lift each cheeseburger from the baking sheet.
- Let them rest for 2 to 3 minutes before serving because the cabbage underneath will be very hot.
- The exact baking time may vary depending on how thick you shape the beef patties.
Nutrition
Serving: 1servings | Calories: 516kcal | Carbohydrates: 13g | Protein: 30g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 1035mg | Potassium: 772mg | Fiber: 5g | Sugar: 7g | Vitamin A: 520IU | Vitamin C: 68mg | Calcium: 225mg | Iron: 4mg | Net Carbs: 8g