Oven-Baked Cabbage Burgers

Yield: 6–8 burgers
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: 50 minutes

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Ingredients

Burger Patties

• 1 small head of cabbage (about 500 g), finely shredded

• 1 cup cooked quinoa or brown rice

• 1 can (400 g) chickpeas or black beans, drained and mashed

• 1/2 cup finely chopped onion

• 2 cloves garlic, minced

• 1/2 cup rolled oats (gluten-free if desired)

• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)

• 2 tbsp soy sauce or tamari

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• 1/2 tsp black pepper

• 1/2 tsp salt

• 1–2 tbsp olive oil for brushing

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Optional Toppings

• Sliced tomatoes

• Pickles

• Lettuce leaves

• Vegan cheese

• Vegan mayo or mustard

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Instructions

1. Preheat Oven

Preheat oven to 200°C (400°F).
Line a baking tray with parchment paper.

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2. Prepare Flax Egg

Mix 2 tbsp ground flaxseed with 6 tbsp water.
Set aside for 5 minutes to thicken.

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3. Prepare the Cabbage

1. Finely shred the cabbage.

2. Lightly steam or sauté the cabbage for 3–4 minutes until slightly softened.

3. Let it cool slightly.

This helps remove excess moisture and prevents soggy burgers.

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4. Make the Burger Mixture

In a large bowl combine:

• mashed beans

• cooked quinoa/rice

• cabbage

• chopped onion

• garlic

• rolled oats

• flax egg

• soy sauce

• smoked paprika

• cumin

• salt and pepper

Mix thoroughly. The mixture should hold together when pressed. If too wet, add more oats. If too dry, add 1–2 tbsp water.

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5. Shape the Burgers

1. Form the mixture into 6–8 patties, about 1–1.5 cm thick.

2. Place on the prepared baking sheet.

3. Brush lightly with olive oil.

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6. Bake

Bake for 12–15 minutes, then flip and bake another 10–12 minutes until golden and firm.

For extra crispiness, broil for 1–2 minutes at the end.

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7. Assemble the Burgers

1. Toast burger buns if desired.

2. Place cabbage patties on the bun.

3. Add your choice of toppings and sauces.

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Tips for Success

• Firm patties: Make sure to press the mixture tightly when forming patties.

• Flavor boost: Add 1–2 tbsp nutritional yeast or 1 tsp smoked paprika for more depth.

• Make-ahead: Patties can be shaped and refrigerated 1 day ahead. Bake when needed.

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Storage

Refrigerator

• Store cooked patties in airtight container for 3–4 days.