While the cabbage is roasting, place the ground beef in a mixing bowl. Add grated garlic, salt, pepper, red chili flakes, chopped green onions, chopped parsley, and half of the shredded cheese. Mix everything together gently but thoroughly with your hands or a spatula.
Form the mixture into 4 equal-sized patties, about the same width as your cabbage slices.
5. Assemble the burgers:
Take the cabbage out of the oven. Spread about a tablespoon of tomato sauce on each cabbage slice.
Place one beef patty on top of each. Then sprinkle each patty with the remaining shredded cheese.
6. Bake until cooked through:
Return the tray to the oven and bake for another 10–12 minutes, or until the beef is fully cooked and the cheese is melted and bubbly.
If you like a little extra browning on top, turn on the broiler for 1–2 minutes at the end—just keep an eye on it so it doesn’t burn!
7. Serve and enjoy:
Let the burgers cool slightly before serving. Use a spatula to lift each one carefully from the pan. Garnish with fresh herbs or a drizzle of hot sauce if desired. These can be eaten with a fork and knife, or picked up like open-faced burgers.
Tips & Variations:
• Make it spicy: Add diced jalapeños to the meat mixture or top with pepper jack cheese.
• Add crunch: Top with sautéed mushrooms, crispy onions, or pickles before baking.
• Make it vegetarian: Use plant-based ground meat and vegan cheese.
• Storage: These burgers store well in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the cabbage from getting soggy.
Nutrition Information (per serving):
