Cabbage Burger Patties
Low carb • Sugar-free beef on roasted cabbage — 25 minutes, four patties
These are cabbage burger patties, not bun burgers. Ground beef, egg, onion, and garlic sit on thick cabbage rounds and roast until the tops brown, like the raw tray and the cooked patty in the photo. Twenty-five minutes. No bun, no sugar.
Four patties. Mix just until the meat holds. Overmixing makes them tight. The cabbage is the bun.
Why you’ll love these patties
- 30g protein per patty — dinner that is not empty
- 5g net carbs — cabbage instead of a bun
- About 25 minutes, one sheet
- Brown top, cabbage base, like the photo
- No boxed mix, no sugar
- They reheat without a soggy bun
Health notes
- Protein: Beef plus egg.
- Lower carb than burgers: Cabbage rounds, not wheat buns. Not keto-zero. 5g net is the cabbage and onion.
- Four patties: Macros are per patty with its cabbage round, not the whole tray.
- Buns or sweet sauce will jump the carbs. Stay with cabbage and a sugar-free condiment.
Key element — thick cabbage, loose mix, roast the patty on the leaf
Thin cabbage burns. Cut thick rounds, oil them, and set a patty on each, like the tray in the photo. Mix the beef just until it holds — overmixing makes a dense puck. Roast until the top is brown and the cabbage edges are gold. The juices soak the leaf. That is the bun.
Ingredients
Patties (4)
- 1 1/2 lb ground beef (85/15)
- 1 large egg
- 2 Tbsp finely minced onion
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce, sugar-free
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- 4 thick cabbage rounds (about 3/4 inch)
- 1 Tbsp olive oil
- Chopped parsley, optional, for the top
Swaps
- Turkey: Use 1 1/2 lb ground turkey. Add 1 Tbsp olive oil to the mix so they stay moist.
- No onion: Skip it. Net carbs drop a little.
- Cheese: Add a slice on the last 2 minutes if you want it melted.
- Buns or ketchup with sugar: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 425 F (220 C). Line a sheet pan, like the tray in the photo. |
| 2 | Cabbage. Cut 4 thick rounds from a head of cabbage. Brush with oil. Salt both sides. Lay them on the pan. |
| 3 | Mix. Stir beef, egg, onion, garlic, Worcestershire, paprika, salt, and pepper just until combined. Do not overmix. |
| 4 | Shape. Form 4 patties. Set one on each cabbage round, like the raw tray in the photo. Press a shallow thumb dent in the center so they do not dome. |
| 5 | Bake. Bake 15 to 18 minutes until the tops are brown and the center hits 160 F. Rest 3 minutes. Parsley on top. One patty with its cabbage is one serving. |
Pro tips
- Cut the cabbage thick. Thin rounds scorch before the beef is done.
- Mix just until wet. Overmixing makes a dense patty.
- Cabbage, not a bun. That is how 5g net stays 5g net.
- Thumb dent in the center. Flat patties brown even.
- Do not cover the pan. Steam keeps the top pale.
Nutrition
| Nutrient | Per patty (1 of 4) |
|---|---|
| Calories | 400 |
| Protein | 30g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 28g |
| Sodium | 480mg |
Estimates with 85/15 beef, egg, and cabbage. Buns or sweet sauce will raise carbs. These are lower-carb burger patties, not zero-carb.
Variations
Cheeseburger
Add a slice of cheddar in the last 2 minutes. Same bake time otherwise.
Turkey
Swap the beef for ground turkey plus 1 Tbsp oil in the mix.
Spicy
Add 1/2 tsp chili flakes and a pinch of cayenne to the meat.
Skillet
Sear patties 4 minutes per side. Roast cabbage rounds on their own 15 minutes, then plate together.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Serve while the top is still brown |
| Refrigerator | Up to 3 days | Cover. Reheat 8 minutes at 375 F so the cabbage does not go soggy |
| Freezer | Up to 1 month | Wrap each patty with its cabbage. Thaw, then warm in the oven |
FAQ
Test your knowledge
5 quick questions about these patties
1. Protein per patty?
2. Net carbs per serving?
3. How many patties in a batch?
4. Why roast the patty on the cabbage?
5. Why skip the bun?
