Ingredients
Scale
Vegetables
- 1 medium head of cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup diced onion
- 2 cloves of garlic, minced
Grains
- 1 cup cooked quinoa or brown rice
Dairy (Optional)
- 1/2 cup grated cheese (optional)
Binders & Seasoning
- 1 egg, beaten (or flaxseed egg for a vegan option)
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure even cooking and golden browning.
- Prepare the Cabbage: Shred the cabbage finely using a knife, mandoline slicer, or food processor. Finer shreds help the burgers hold together better.
- Sauté the Vegetables: Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until translucent and aromatic, about 3-4 minutes. Add shredded carrots and cabbage, and cook for another 5-7 minutes until soft.
- Combine Ingredients: In a mixing bowl, combine the sautéed vegetables with the cooked quinoa (or brown rice), grated cheese (if using), beaten egg, paprika, salt, and pepper. Mix thoroughly until the mixture is well integrated.
- Form the Burgers: Take portions of the mixture and shape them into patties about 1/2 inch thick. You should get 6-8 burgers depending on the size.
- Bake the Burgers: Place the patties on a parchment-lined baking sheet. Drizzle with olive oil and bake for 25-30 minutes, flipping halfway through, until they are golden and crispy.
Notes
- These burgers can be served with buns, on a bed of greens, or in a wrap.
- Use vegan cheese and flaxseed egg to make this recipe fully vegan.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or a skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burger
- Calories: 160
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg