Corned BEAN and Cabbage Burgers [gluten-free + vegetarian]

By Healthy Helper
Updated on July 13, 2026
Posted on March 10, 2026
Comments 31 Comments
Jump to Recipe

Corned Bean and Cabbage Burgers made with white beans, cabbage, and classic corned beef spices. A healthy baked veggie burger recipe that is high in fiber, protein, and flavor.

Corned BEAN and Cabbage Burgers [gluten-free + vegetarian]

If you love the classic flavors of corned beef and cabbage but want a lighter, plant-based spin, these Corned Bean and Cabbage Burgers are about to become your new obsession. Packed with fiber-rich white beans, savory cabbage, and traditional corned-beef-inspired spices like caraway, thyme, and oregano, these hearty veggie burgers deliver big flavor without the meat.

They’re crispy on the outside, tender on the inside, and surprisingly satisfying thanks to a blend of protein, fiber, and bold seasoning. Whether you’re looking for a healthy veggie burger recipe, a creative way to use cabbage, or a St. Patrick’s Day–inspired meal without the heaviness, this recipe checks every box.

Why You’ll Love These Corned Bean and Cabbage Burgers

These burgers capture the nostalgic flavor of corned beef and cabbage in a simple plant-based burger recipe.

  • Made with simple whole-food ingredients
  • Naturally high in fiber and plant protein
  • Gluten-free thanks to coconut flour
  • Baked, not fried
  • Perfect for meal prep or easy weeknight dinners

White beans create a creamy, sturdy base that holds the patties together while cabbage adds texture and subtle sweetness. The caraway seeds bring that unmistakable corned beef flavor, making these burgers taste comforting and familiar.

Corned BEAN and Cabbage Burgers [gluten-free + vegetarian]

Ingredients

  • 1 cup cabbage, roughly chopped (about 111 g)
  • 1/2 cup white beans, drained and rinsed (about 74 g)
  • 1 clove garlic
  • 2 tbsp white onion, chopped
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp caraway seeds
  • 1 tbsp applesauce
  • 2 tsp Dijon mustard
  • 1 tbsp coconut flour
  • 1 egg

How to Make Corned Bean and Cabbage Burgers

These veggie burgers come together quickly with the help of a food processor.

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Lightly spray with cooking oil.
  2. Process the cabbage. Add cabbage to a food processor and pulse until finely chopped.
  3. Add beans and aromatics. Add the white beans, garlic, and onion to the food processor. Pulse until the mixture is partially smooth but still slightly chunky.
  4. Mix the burger batter. Transfer the mixture to a bowl. Add thyme, oregano, caraway seeds, applesauce, Dijon mustard, egg, and coconut flour. Stir until everything is evenly combined.
  5. Form the patties. Shape the mixture into two burger patties.
  6. Bake. Place patties on the prepared baking sheet and bake for 45 minutes, flipping halfway through if desired, until firm and lightly golden.

Corned BEAN and Cabbage Burgers [gluten-free + vegetarian]

Print

Corned BEAN and Cabbage Burgers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Healthy Helper
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 2 burgers
  • Category: Main Meals
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup cabbage, roughly chopped (about 111 grams)
  • 1/2 cup white beans (about 74 grams)
  • 1 clove of garlic
  • 2 tbsp white onion, chopped
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp caraway seeds
  • 1 tbsp applesauce
  • 2 tsp Dijon mustard
  • 1 tbsp coconut flour
  • 1 egg

Instructions

  1. Preheat oven to 425. In a food processor, process cabbage until finely chopped. Add beans, garlic, and onion, process until partially smooth but still semi-chunky. In a bowl, combine bean and cabbage mixture, spices, mustard, applesauce, egg, and flour. Mix until evenly combined. Form into two patties. On a parchment paper lined baking sheet that has been sprayed with cooking oil, place patties and bake for 45 minutes. Serve as is or with extra Dijon mustard mixed with applesauce!

Corned BEAN and Cabbage Burgers [gluten-free + vegetarian]

Serving Suggestions

These corned bean and cabbage burgers are incredibly versatile.

Serve them:

  • On a toasted bun with cabbage slaw
  • Over a fresh green salad
  • Alongside roasted potatoes
  • Wrapped in lettuce for a low-carb option

For an extra pop of flavor, mix a little Dijon mustard with applesauce for a quick sweet and tangy sauce to drizzle on top.

Tips for the Best Veggie Burgers

  • Do not over-process the mixture. Keeping some texture helps the burgers hold together.
  • Use parchment paper. This prevents sticking and helps the patties crisp up.
  • Let them rest briefly after baking. This helps them firm up even more.
Corned BEAN and Cabbage Burgers [gluten-free + vegetarian]

A Fun Plant-Based Take on Corned Beef and Cabbage

These Corned Bean and Cabbage Burgers prove that comfort food classics can easily get a healthy, plant-forward upgrade. They are hearty, flavorful, and perfect for anyone looking to enjoy the traditional flavors of corned beef and cabbage in a lighter way.

Once you try them, do not be surprised if this veggie burger becomes a regular in your weekly meal rotation.

Talk soon,

Discover more from Healthy Helper

Subscribe to get the latest posts sent to your email.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

31 Comments

  2. Stopping by from the Recipe Redux. All month long I have been doing Irish recipes for St. Patricks Day and Irish-American Heritage Month. Your recipe certainly caught my attention. I pinned it because I have to try these! I am a corned beef eater, though. But I am always looking for more meat free options, especially things my family will eat. I am putting this at the top of the list (and not telling them whats in it!) So YUMmy!

    Reply

  5. Oooooh those look wonderful! I am always looking out for new burgers to try, especially ones that are vegetarian and still full of nutrition to fuel my high training level. These would be perfect!

    Reply

  9. This is so weird, but I’ve never had corned beef and cabbage. We didn’t even have it when we were in Ireland, but these look SO good. They stay together so well, and I wouldn’t even know they’re meatless. YUMMY!

    Reply

  11. Hi,

    Do you know if these would freeze well? I was thinking putting them together, then baking from frozen.

    Thanks for the advice.

    Reply

  12. I am a vegetarian and love this idea! Never had corned beef and cabbage, but I would totally make the alternative!!

    Thank you for linking up at #bloggerspotlight this week

    Reply

  13. We will love your Corned Bean Cabbage Burgers! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen

    Reply

  14. HI! these look great and cant wait to make them before our St Pattys Day Parade on Sunday – quick question i notice in ingredients it calls for Garbanzo Beans but in the instructions it refers to red beans – which would work better in here? thanks!

    Reply