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Introduction
Who says burgers have to be loaded with bread to be satisfying? I’ve always loved the idea of a hearty, juicy burger, but as someone following a keto lifestyle, traditional buns just don’t fit the plan. That’s when I started experimenting with cabbage as a keto-friendly alternative — and let me tell you, Keto Oven-Baked Cabbage Burgers are a total game-changer.
These burgers are crispy on the outside, tender on the inside, and packed with flavor. Using oven-baked cabbage leaves instead of buns keeps them low-carb while adding a subtle, earthy crunch. Combined with perfectly seasoned beef, chicken, or turkey, they’re the ultimate guilt-free comfort meal.
Perfect for keto enthusiasts, low-carb families, or anyone looking to cut carbs without sacrificing taste, these burgers are quick to prep, easy to bake, and full of wholesome goodness.
💫 Why You’ll Love This Recipe
- 🥩 High-Protein & Filling: Packed with beef, chicken, or turkey to keep you satisfied.
- 🥬 Low-Carb & Keto-Friendly: Cabbage replaces traditional buns for a guilt-free meal.
- 🔥 Crispy & Flavorful: Oven-baked to perfection for a satisfying texture.
- ⏱ Quick & Easy: Ready in under 40 minutes.
- 🥗 Versatile: Perfect for weeknight dinners, meal prep, or keto-friendly BBQs.
My Personal Experience
The first time I tried this, I was nervous — could cabbage really replace a bun and still feel like a proper burger? I was pleasantly surprised. The leaves crisp up beautifully in the oven, the meat stays juicy, and the seasoning brings out all the savory comfort of a classic burger.
Since then, these have become my go-to keto dinner for busy weeknights. They also work wonderfully for meal prep, reheating well in the oven or air fryer without losing texture or flavor. My whole family, including carb-lovers, was impressed — they didn’t even miss the bread!
Required Equipment
Baking Sheet
Essential for laying out cabbage leaves and burger patties to bake evenly.
Parchment Paper or Silicone Mat
Prevents sticking and makes cleanup easy.
Large Mixing Bowl
For combining ground meat, seasoning, and optional ingredients.
Knife & Cutting Board
To trim cabbage leaves and prepare toppings.
Spatula or Tongs
For flipping burgers halfway through baking.
Ingredients & Substitutions
Protein:
- 1 lb ground beef, chicken, or turkey – high protein, juicy texture
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt & pepper to taste
Cabbage & Toppings:
- 8–10 large cabbage leaves – acts as keto-friendly buns
- 1 tbsp olive oil or melted butter – for brushing leaves
- Optional: cheese slices, avocado, lettuce, keto condiments
Optional Mix-ins:
- 1 egg – binds patties if needed
- 2 tbsp almond flour – helps hold patties together
- Fresh herbs – parsley, chives, or thyme for flavor
How to Make Keto Oven-Baked Cabbage Burgers
Step 1: Preheat the Oven
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
Step 2: Prepare the Cabbage Leaves
Carefully separate cabbage leaves and trim the thick core portion so they lay flat. Brush lightly with olive oil or melted butter.
Tip: Blanching leaves for 1–2 minutes in boiling water can make them more pliable and easier to fold around the patty.
Step 3: Make the Burger Patties
In a large mixing bowl, combine ground meat, garlic powder, onion powder, smoked paprika, salt, pepper, egg (if using), and almond flour (if using). Mix gently until combined. Form into burger-sized patties.
Tip: Don’t overmix; it keeps the meat tender.
Step 4: Assemble the Burgers
Place a cabbage leaf on the baking sheet. Place a burger patty on top and fold the leaf around it, tucking edges underneath. Brush tops lightly with olive oil.
Step 5: Bake the Burgers
Bake in the preheated oven for 20–25 minutes, flipping halfway through. Add cheese slices during the last 5 minutes if desired.
Tip: Ensure burgers reach an internal temperature of 160°F (71°C) for beef or 165°F (74°C) for chicken/turkey.
Step 6: Serve & Garnish
Serve immediately with keto-friendly toppings like avocado, lettuce, or sugar-free sauces.
Tip: Add fresh herbs for a burst of flavor and color.
Common Mistakes to Avoid
- Not trimming cabbage cores → leaves won’t fold well around the patty.
- Overbaking → leaves become too crispy and dry.
- Overmixing meat → patties become tough.
- Skipping oil on cabbage → leaves may stick to the pan.
Pro Tips for Best Results
- For extra flavor, add a teaspoon of smoked paprika or chili powder to the meat.
- Use a meat thermometer to ensure perfectly cooked patties.
- Air fryer option: Cook assembled burgers at 375°F (190°C) for 12–15 minutes, flipping halfway.
- Optional: Add a small slice of keto cheese inside the patty for a melty surprise.
Keto Benefits of Cabbage
Cabbage is low in carbs, high in fiber, and packed with vitamins C and K. It’s a perfect keto-friendly “bun” alternative that adds crunch, volume, and nutrition without affecting ketosis. Combined with protein-rich meat, it makes a balanced, filling, and guilt-free meal.
Variations You Can Try
- Spicy Burgers: Add jalapeño, chili powder, or hot sauce to meat mixture.
- Cheese Lovers: Top with provolone, cheddar, or mozzarella.
- Mediterranean Twist: Add feta cheese, olives, and oregano to patties.
- Meal Prep Friendly: Store in airtight containers and reheat gently.
Tips for This Recipe
- Serve hot for optimal flavor and texture.
- Leftovers can be stored in the fridge for 2–3 days.
- Reheat in the oven or air fryer to maintain cabbage crispiness.
- Perfect for quick weeknight dinners, meal prep, or keto BBQ gatherings.
Optional Additions
- Keto-friendly sauces: mayo, mustard, sugar-free ketchup
- Avocado slices for creaminess
- Pickles or keto-friendly relish for extra flavor
Serving Ideas
- Pair with a fresh keto salad or roasted vegetables.
- Great for lunchboxes or meal prep containers.
- Ideal for keto-friendly BBQs, casual dinners, or movie nights.
Storage Recommendations
- Fridge: 2–3 days in airtight container.
- Freezer: Up to 1 month; thaw overnight.
- Reheating: Oven at 350°F (175°C) for 5–7 minutes or air fryer at 375°F (190°C) for 5 minutes.
Frequently Asked Questions
- Can I use ground chicken or turkey instead of beef?
Yes, both work well and reduce saturated fat. - Do I need to blanch cabbage leaves?
Optional, but it makes folding easier and prevents cracking. - Can I make these spicy?
Yes, add chili flakes, hot sauce, or jalapeños. - How do I prevent cabbage from getting soggy?
Brush lightly with oil and bake at 400°F; avoid steaming too long. - Can I freeze these burgers?
Yes, freeze fully cooked burgers in airtight containers for up to 1 month. - Can I add cheese inside the patty?
Yes, a small cube of cheddar or mozzarella works perfectly. - Are these suitable for meal prep?
Absolutely; they reheat well and stay flavorful.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Protein: 28 g
- Fat: 22 g
- Total Carbs: 4 g
- Net Carbs: 3 g
Recipe Snapshot
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Course: Main Dish
- Cuisine: American, Keto
- Servings: 4
- Calories: 320 kcal
Keto Oven-Baked Cabbage Burgers Recipe
Ingredients
- 1 lb ground beef chicken, or turkey
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt & pepper
- 8 –10 large cabbage leaves
- 1 tbsp olive oil
- Optional: 1 egg 2 tbsp almond flour, cheese slices, avocado, fresh herbs
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the wraps don’t stick and cleanup stays easy. Set the tray aside while you prepare everything else.
- Remove the thick stem from each cabbage leaf by trimming it carefully with a knife so the leaf lays flatter and folds more easily. Lightly brush both sides of each leaf with olive oil, making sure the edges are coated so they don’t dry out in the oven.
- In a mixing bowl, combine the ground meat with your spices, salt, pepper, egg, and almond flour. Mix gently with your hands or a spatula until everything is evenly combined, but don’t overwork it or the patties may become tough.
- Divide the mixture into even portions and shape each one into a patty slightly smaller than the cabbage leaf. You want them thick enough to stay juicy but not so large that the leaf can’t wrap around them.
- Place one patty in the center of an oiled cabbage leaf. Fold the sides inward first, then roll it forward like a little parcel so the meat is fully enclosed. If the leaf is stiff, warm it in the microwave for 10–15 seconds to help it bend without tearing. Brush the top of each wrap lightly with more olive oil.
- Arrange the wrapped patties seam-side down on the prepared baking sheet. Bake for 10–12 minutes, then carefully flip each one so both sides cook evenly. Return to the oven and bake another 10–13 minutes, depending on thickness.
- In the final 5 minutes of baking, place a slice of cheese on top of each wrap so it melts beautifully over the cabbage and meat. Let the wraps finish cooking until the cheese is bubbly and the meat is fully cooked through.
- Remove the wraps from the oven and let them rest for a minute so the juices settle. Serve hot with your favorite toppings such as sour cream, mustard, spicy mayo, or fresh herbs.
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