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Roasted Cabbage Burgers with Spicy Slaw

A close-up of a Roasted Cabbage Burger topped generously with spicy slaw, served on a white plate.
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Make flavorful vegetarian burgers using roasted cabbage patties served with a tangy, spicy coleslaw.

Ingredients

Scale
  • 1 medium head green cabbage, cut into 4 thick, 1-inch slices
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1/2 cup cooked brown rice
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten (or flax egg for vegan)
  • 2 tablespoons all-purpose flour
  • 1/4 cup mayonnaise (or vegan substitute)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sriracha or hot sauce
  • 1/2 teaspoon celery seed
  • 2 cups shredded green cabbage (for slaw)
  • 1/2 cup shredded carrot (for slaw)
  • 4 whole wheat burger buns
  • Optional toppings: sliced tomato, lettuce

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. Toss the cabbage slices with olive oil, smoked paprika, garlic powder, salt, and pepper. Place them on the prepared baking sheet.
  3. Roast the cabbage slices for 20 minutes, flipping halfway through, until tender and slightly browned. Set aside to cool slightly.
  4. While the cabbage roasts, prepare the slaw. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sriracha, and celery seed until smooth.
  5. Add the shredded cabbage and carrot to the dressing. Toss well to coat. Refrigerate the slaw while you prepare the patties.
  6. Finely chop the roasted cabbage slices into small pieces, aiming for a texture that holds together but is not mushy.
  7. In a large bowl, combine the chopped roasted cabbage, panko breadcrumbs, cooked brown rice, chopped onion, beaten egg, and flour. Mix thoroughly until the mixture holds together when pressed. If the mixture seems too wet, add one more tablespoon of breadcrumbs.
  8. Form the mixture into 4 firm patties, about 3/4 inch thick. Press them firmly to help them maintain shape during cooking.
  9. Heat a large skillet over medium heat. Add a small amount of oil. Cook the patties for 4 to 5 minutes per side until they are golden brown and heated through.
  10. Lightly toast the burger buns if desired.
  11. Assemble the burgers: Place a patty on the bottom bun, top with a generous amount of spicy slaw, and add any other desired toppings before placing the top bun on. Serve immediately.

Notes

  • For vegan burgers, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
  • To ensure the patties hold shape, do not over-process the roasted cabbage; leave some texture. Chilling the formed patties for 15 minutes before cooking can also help them firm up.
  • If you prefer grilling the patties instead of pan-frying, use a grill basket or cook over medium-low heat to prevent crumbling.

Nutrition

Find it online: https://sundayflavor.com/roasted-cabbage-burgers-with-spicy-slaw/