Oven-Baked Cabbage Burgers (No Bun Needed)

These cabbage burgers skip the bun. Seasoned beef or turkey patties are baked on thick rounds of green cabbage, finished with melted mozzarella or Swiss, and served as a one-dish dinner.

The patty mixture includes Greek yogurt and egg along with onion, garlic, turmeric, ginger, paprika, oregano and black pepper. The cabbage bakes underneath the patties, and the cheese goes on after the foil comes off.

Why You'll Love It

• No bun: thick cabbage rounds sit under each patty, so there's nothing to toast or assemble.
• One baking dish: the cabbage and the patties cook together, which keeps cleanup simple.
• Greek yogurt and egg in the patty: they help bind the meat mixture.
• Melted cheese finish: the foil comes off for the last few minutes so the cheese can melt and turn golden.

Prep & Cooking

• Cook Time: 33–40 minutes (25–30 minutes covered, then 8–10 minutes with the cheese)

Ingredients

• 1 small green cabbage
• 450 g (about 1 lb) lean ground beef or turkey (mince)
• 1 egg
• ½ cup plain Greek yogurt
• ½ cup shredded mozzarella or Swiss cheese
• ½ small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp extra-virgin olive oil
• ½ tsp turmeric
• ½ tsp ground ginger
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp dried oregano
• Salt, to taste
• 1 tbsp chopped fresh parsley

Equipment: a baking dish, aluminum foil (aluminium foil), a large mixing bowl, a sharp knife and a food thermometer (recommended).

Instructions

Step 1 — Cut the cabbage

Cut the cabbage into thick rounds and place them in a lightly oiled baking dish.

Step 2 — Mix the patties

In a large bowl, mix the ground meat, egg, Greek yogurt, onion, garlic, turmeric, ginger, paprika, oregano, black pepper and salt.

Step 3 — Shape and stack

Form the mixture into burger-sized patties and place one on each cabbage round.

Step 4 — Bake covered

Cover loosely with foil and bake at 375°F (190°C) for 25–30 minutes.

Step 5 — Add the cheese

Remove the foil and sprinkle the mozzarella or Swiss over each burger.

Step 6 — Finish baking

Bake for another 8–10 minutes, until the cheese is melted and golden and the meat is fully cooked. Check that the center of a patty reaches 160°F (71°C) for beef or 165°F (74°C) for turkey.

Step 7 — Garnish and serve

Garnish with parsley and serve hot.

Pro Tip: Use a food thermometer instead of judging by color. Turkey needs a higher internal temperature than beef (165°F / 74°C versus 160°F / 71°C), so check the thickest patty before you pull the dish from the oven.

Ingredient Notes

The recipe uses cabbage, turmeric, ginger, garlic, oregano, parsley and extra-virgin olive oil, ingredients often featured in an anti-inflammatory-style eating pattern. The spices are used in small amounts (½ tsp each), so think of them as flavor first.

Easy Swaps

• Use lean ground beef or lean ground turkey. Turkey needs a higher safe internal temperature (see Step 6).
• Use mozzarella or Swiss for the topping.

Storage & Reheating

• Refrigerator: refrigerate leftovers promptly in an airtight container and eat within 3–4 days.
• Reheating: reheat until steaming hot, to 165°F (74°C).

Recipe FAQs