Home Gourmet Burger Recipes Paleo Asian-Inspired Burger With Wilted Cabbage

Paleo Asian-Inspired Burger With Wilted Cabbage

by Jennifer McDonald
Paleo Asian-Inspired Burger With Wilted Cabbage

This Asian-inspired burger is a little more involved than my basic burger. But if you’re craving something different, the extra bit of time to whip these babies up doesn’t seem to matter.

If you follow my directions, you’ll utilize your time, and the burgers will be done faster! But of course, not sacrificing quality or flavour. Those can never be forgotten or overlooked and are of the utmost importance.

I hope you enjoy my Paleo Asian-Inspired Burger with Wilted Cabbage! Serve with crispy double-battered fries, butternut squash fries, and chocolate milk!

Paleo Asian-Inspired Burger With Wilted Cabbage

Paleo Asian-Inspired Burger With Wilted Cabbage

Jennifer McDonald
Want to spice up your bland burger? Here's Paleo an Asian-Inspired Burger With Wilted Cabbage recipe you must try for your next homemade burger.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 392 kcal


Burger Ingredients

  • 1 tablespoon coconut oil lard or ghee for the pan (optional)
  • 1 pound ground beef medium ground
  • ¼ cup onion diced
  • 8 cloves garlic minced
  • 1 tablespoon ginger grated or minced
  • 1 small lemon zest
  • 1 teaspoon salt

Wilted Cabbage Ingredients

  • 1 ½ pound cabbage half a medium cabbage, thinly sliced
  • 1 cup water
  • ¼ cup carrot grated (optional)
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger grated or minced
  • ½ teaspoon salt


  • Heat a large frypan to low-medium heat, add coconut oil and swirl around until the pan is evenly coated.
  • In a large bowl, mix together ground beef, onion, garlic, ginger and lemon.
  • With your hands, shape the meat mixture into 4 evenly sized balls.
  • Slightly flatten each ball into a patty shape, and with your thumb, make an indent in the patty (ensures patties stay flat while cooking) and place in a warmed pan. Sprinkle patties with half of the salt.
  • Cook patties, covered, for 10 minutes.
  • Flip burger patties and sprinkle with the remaining salt. Allow to cook, uncovered, for 5 to 8 minutes, or until the middle is no longer pink. If there is extra water in the pan, don’t worry, it’ll evaporate.
  • Keep burger patties on very low heat to keep warm while toppings are assembled.
  • While the burgers are cooking, heat a medium-sized saucepan or pot to high heat.
  • Thinly slice the cabbage and add to the saucepan.
  • Pour water over the cabbage and cover.
  • Allow cabbage to wilt for 10 minutes.
  • Turn off heat and drain any excess water from the cabbage.
  • Stir grated carrot (if using), lemon juice and ginger into the cabbage.
  • Assemble the burger in the bun and add the wilted cabbage.


Calories: 392kcalCarbohydrates: 18gProtein: 23gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 987mgPotassium: 727mgFiber: 5gSugar: 9gVitamin A: 1721IUVitamin C: 73mgCalcium: 111mgIron: 3mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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