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Roasted cabbage burgers are a fun twist on classic comfort food with a veggie-forward upgrade. The crisp roasted cabbage stands in for the usual bun, giving you a fresh bite and a little less guilt on burger night. This is one of those weeknight meals that brings everyone to the table and always disappears faster than I expect.
When I first tried swapping out the bun for cabbage steaks it was just for fun but now it is the only way my family wants their burgers homemade
Ingredients
- Green cabbage: Look for a small head that feels heavy for its size The best cabbages have tight leaves and no brown spots This becomes your burger base
- Neutral oil: Choose one like canola or avocado oil for a clean taste The oil crisps the cabbage edges perfectly
- Kosher salt: It seasons both the cabbage and the beef and enhances all the other flavors
- Black pepper: Freshly ground gives you the best aroma and a little kick
- Ground beef: Opt for 80 percent lean for juicier burgers Try to get freshly ground meat if possible the patties will hold together better
- American cheese: It melts the smoothest but you can use your favorite melting cheese
- Ketchup mustard bacon pickles onions: These classic burger toppings add layers of flavor and crunch Use the best dill pickles you can find and crisp up that bacon until it shatters
Step-by-Step Instructions
- Prepare the Cabbage:
- Cut about an inch off the top of the cabbage and save it for soup or slaw next time Slice the rest into four steaks about half an inch thick Each steak should stay together as much as possible so handle it gently
- Season and Arrange:
- Lay your cabbage steaks out on a large baking sheet Brush both sides with oil so they will roast up tender and brown Sprinkle them from edge to edge with one and a half teaspoons kosher salt and plenty of fresh pepper
- Roast the Cabbage:
- Slide the pan in the oven and roast the steaks for twenty to twentyfive minutes until the edges look browned and the centers are tender You want a combination of crispy bits and juicy leaves
- Shape and Season the Patties:
- With about five minutes left on the cabbage form your beef into four wide flat patties Lay each one on top of a cabbage steak and sprinkle the rest of your salt and black pepper over them
- Finish Roasting:
- Return the pan to the oven and let the burgers cook right on the cabbage Roast for about eight minutes to get mediumrare burgers Adjust the time if you like them more or less done
- Add Cheese:
- Tuck a slice of American cheese onto each burger Give them about a minute in the oven until the cheese is melted and creamy
- Serve and Top:
- Transfer your cabbage burgers to plates and go wild with toppings Try ketchup mustard bacon pickles and onions or build your own classic combo
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Bacon is my secret favorite ingredient in this recipe The smoky flavor pairs so well with the sweetness of the roasted cabbage We made these for my sons birthday last year and he still talks about that burger tower
Storage Tips
Roasted cabbage burgers keep well in an airtight container in the fridge for up to three days For best texture reheat in the oven at 350 until warmed through This keeps the cabbage edges from getting soggy and the burger patties stay juicy
Ingredient Substitutions
You can swap in turkey or chicken instead of ground beef for a lighter version For a cheese twist try sharp cheddar or pepper jack If you do not have American cheese just pick something that melts easily Portobello mushroom caps can even sub for the cabbage if you want another veggie version
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Serving Suggestions
Serve these burgers right on the sheet pan family style for a fun dinner I like to put out extra toppings so everyone can customize their own Try a side of roasted sweet potato fries or a simple chopped salad for a complete meal
Cultural and Historical Context
Cabbage has been used as a staple sandwich or burger base in parts of Eastern Europe for generations This recipe borrows inspiration from old school cabbage rolls and turns it into a playful American burger night
Recipe FAQs
- → How do I keep the cabbage from falling apart while roasting?
Cut the cabbage into thick enough steaks, about 1/2" each, and keep the core attached as much as possible for stability during roasting.
- → What kind of ground beef works best?
An 80% lean ground beef blend is recommended, as it adds juiciness and flavor to the patties without being overly fatty.
- → Can I use other types of cheese?
Yes, feel free to substitute American cheese with cheddar, Swiss, or your preferred cheese for melting.
- → What are suggested toppings for these burgers?
Classic toppings like ketchup, mustard, bacon, dill pickle chips, and finely chopped red onion pair well with the flavors.
- → How do I know when the cabbage is cooked?
The cabbage is ready when it’s fork-tender and the edges are golden brown, usually after 20-25 minutes at 425°F.