Crispy Bacon Cheeseburger Cabbage Rounds Step-by-step instructions

Before you start

Before you begin, ensure your oven is preheated to the correct temperature to allow for consistent roasting. Prepare the cabbage by carefully removing the outer, tougher leaves and slicing the head into uniform rounds.

Have your ground beef portioned and ready to shape, and ensure your bacon is already cooked to a crispy consistency so it is ready to be added during the final assembly phase.

Having all your ingredients pre-measured and the baking sheet lined with parchment paper will make the cooking process smooth and efficient, allowing you to focus on achieving the perfect sear on the beef patties while the cabbage develops its golden, roasted flavor.

Instructions

Roasting the Cabbage

1. 1Prepare the Cabbage
   Preheat the oven to 400°F (200°C). Slice the head of green cabbage into rounds about 1 inch thick. Place them on a parchment-lined baking sheet and roast until the edges are golden brown and the center is tender, about 20 to 25 minutes.
   Look for The cabbage should be tender and the edges slightly browned.
   Tip Ensure all rounds are roughly the same thickness for even roasting.

The cabbage rounds should look golden and slightly charred around the edges. When you gently press the center, it should feel tender and yielding, indicating that the roasting process is complete and the base is ready to support the toppings.

Preparing the Beef

2. 2Cook the Beef
   While the cabbage roasts, shape the ground beef into six patties that match the size of the cabbage rounds. In a skillet over medium-high heat, sear the patties until fully cooked through and reaching an internal temperature of 160°F (71°C).
   Look for The meat should be browned on both sides and no longer pink inside.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a meat thermometer to ensure the beef is cooked safely to temperature.

The beef patties should be cooked through with a deep, caramelized brown crust on both sides. When you slice into the center of a patty, the meat should be cooked thoroughly with no signs of pink, reaching the safe temperature of 160°F (71°C).

Final Assembly

3. 3Assemble and Melt
   Place the cooked beef patties on top of the roasted cabbage rounds. Top each patty with a slice of crispy bacon and a generous amount of shredded cheddar cheese. Return the baking sheet to the oven briefly until the cheese is bubbling and melted. Drizzle with burger sauce and top with crinkle-cut pickles before serving.
   Look for The cheese should be completely melted and bubbling.
   Tip Keep a close eye on the oven to prevent the cabbage from burning during the final melt.

The final assembly is complete when the cheese has melted completely over the bacon and beef, creating a unified, gooey topping. The entire dish should look cohesive and vibrant, with the colors of the bacon, cheese, and pickles standing out against the golden cabbage.

Common mistakes

Avoid slicing the cabbage rounds too thinly, as they will wither and burn before the center becomes tender. Do not overcrowd the baking sheet, as proper airflow is necessary for the cabbage to roast rather than steam.

Finally, ensure the beef is fully cooked to the recommended safe internal temperature; undercooking the meat can affect both the safety and the overall texture of the final dish.

How to tell it’s done

The beef patties are considered done when they reach an internal temperature of 160°F (71°C). At this stage, the meat will be firm to the touch and the juices should run clear.

The cabbage is done when the edges are deeply golden brown and the center can be easily pierced with a fork. Ensure the cheese is fully melted and bubbling before removing from the oven for the final presentation.

• Ground meat: 160°F (71°C) in the thickest part