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Savory Oven Baked Cabbage Burger Recipe with Crispy Charred Edges Easy and Perfect

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A quick and easy oven-baked cabbage burger with crispy, charred edges that delivers savory depth and a satisfying crunch. Perfect for meatless meals or casual dinners, this recipe transforms humble cabbage into a delicious veggie burger.

Ingredients

Scale
  • 1 medium head green cabbage (about 4 cups shredded)
  • 2 large eggs, room temperature
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil, for brushing
  • Optional: chopped parsley or chives for garnish

Instructions

  1. Shred the cabbage using a box grater or food processor to get about 4 cups of fine, even shreds.
  2. Place the shredded cabbage in a clean kitchen towel or cheesecloth and squeeze firmly over the sink for 2-3 minutes to remove excess moisture.
  3. In a large mixing bowl, combine the squeezed cabbage, eggs, panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, onion powder, salt, and pepper. Mix well until evenly combined and sticky.
  4. Divide the mixture into 6 equal portions and shape each into a round patty about ¾ inch thick. Add more breadcrumbs if the mixture is too loose.
  5. Place the patties on a parchment-lined baking sheet or cooling rack.
  6. Lightly brush both sides of each patty with olive oil.
  7. Preheat the oven to 400°F (200°C). Bake the patties for 20-25 minutes, flipping halfway through, until edges are golden brown and crispy.
  8. Optional: For extra-charred edges, broil for the last 1-2 minutes, watching carefully to avoid burning.
  9. Let the patties rest on a wire rack for a few minutes before serving to maintain crunch and help them hold together.

Notes

Squeeze the cabbage thoroughly to remove excess moisture to prevent soggy patties. Use panko breadcrumbs for a lighter texture. Brush olive oil on both sides before baking for crispy edges. Patties can be prepared ahead and refrigerated for up to 24 hours before baking. For vegan version, replace eggs with flaxseed meal and Parmesan with nutritional yeast. For gluten-free, substitute panko with gluten-free breadcrumbs or almond flour.

Nutrition

Keywords: cabbage burger, oven baked burger, veggie burger, meatless burger, vegetarian, gluten-free option, easy recipe, crispy edges

Find it online: https://emacrave.com/savory-oven-baked-cabbage-burger-recipe-with-crispy-charred-edges-easy-and-perfect/