Ohhh yes—this is keto burger genius 🥬🍔🔥
All the juicy flavor of a burger with a cabbage twist to keep it low-carb and cozy.
🥬 Oven-Baked Cabbage Burgers (Keto)
Ingredients (Makes 4–6 burgers)
- 1 lb ground beef (80/20 for juiciness)
- 1 small head green cabbage, shredded (about 4 cups)
- 1 large egg
- ½ cup shredded cheddar cheese (optional, adds flavor & binding)
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt & black pepper to taste
- 1–2 tbsp olive oil or melted butter for brushing
Optional Toppings
- Sugar-free ketchup or mustard
- Pickles, bacon, or avocado slices
- Extra cheese
👩🍳 Instructions
- Preheat Oven
- Preheat to 375°F (190°C)
- Line a baking sheet with parchment or lightly grease
- Prepare Cabbage
- Shred cabbage and squeeze out excess water using a clean kitchen towel (important for firm burgers)
- Mix the Burger
- In a bowl, combine ground beef, cabbage, egg, cheese, garlic, and seasonings
- Mix gently but thoroughly
- Form Patties
- Shape mixture into 4–6 patties (slightly flatter than regular burgers)
- Place on prepared baking sheet
- Bake
- Brush tops lightly with olive oil
- Bake 25–30 minutes, flipping halfway, until cooked through and edges are slightly crisp
- Serve
- Serve as-is, or top with keto-friendly condiments, cheese, and bacon
🧠 Approx Keto Macros (per burger, 6 servings)
- Calories: ~280
- Fat: ~20g
- Protein: ~22g
- Net Carbs: ~3g
🔥 Pro Tips
- Removing water from cabbage = firmer, non-soggy patties
- Optional: broil last 2–3 minutes for crispy tops
- Make ahead: form patties, store raw in fridge up to 24 hours before baking
- Great for meal prep or freezer-friendly (freeze raw, bake from frozen with extra 5–7 mins)
🔄 Variations
- Spicy: add ½ tsp chili flakes or smoked paprika
- Cheesy stuffed: put a cube of cheddar or pepper jack in the center of each patty
- Asian-style: add sesame oil + soy sauce + ginger to meat mix
- Vegetable-packed: mix in finely grated zucchini or mushrooms (squeeze out water first)
