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

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.

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.

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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.

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.

35 responses to “Corned BEAN and Cabbage Burgers [gluten-free + vegetarian]”

1. Looks good, yummy!

   • Thanks Brian!

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!

   • Thanks Chrystal! Love the spelling of your name BTW!! Let me know how you like them!

3. Looks great, I love the flavour combo and change up from corned beef!

4. The proper spelling (a major pet peeve of mine) and the history blurb alone make me borderline-obsessed with this post. Oh, and the recipe is pretty fantastic!

   • Haha! I am with ya on the whole spelling thing!! Thanks for stopping by!

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!

   • Let me know if you try them out!! 🙂

6. These look delicious! Passing this on to my daughter since she’s vegetarian (hopefully she’ll share!). 🙂 Stopping in from the SITS Girls Sharefest!

   • Thanks for stopping by!!

7. How creative! Love finding new veg-friendly recipes to try on St. Patty’s Day. Thanks for sharing!

8. I add cabbage to so many recipes. Love that idea of adding it to a patty.

9. […] corned ‘bean’ and cabbage burgers//sweet potato and peanut butter//roasted veggies […]

10. […] 2. Corned ‘Bean’ and Cabbage Burgers […]

11. 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!

    • You would love these, Em!

12. I LOVE veggie burgers! I have never thought of making one from cabbage though. This is such a creative idea, Pinned! I found you at the This is How We Roll Link Up.

    • Thanks girl!! I am so glad you stopped by! Le me know if you try them.

13. […] GET THE RECIPE […]

14. Hi,

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

    Thanks for the advice.

    • I have never tried that! Let me know if it works for you! I know they freeze well once cooked since I made a batch and froze them!

15. 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

    • Thanks so much Hil!!

16. 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

    • Thanks so much!

17. 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!

    • Hey Brad! Sorry about that! Total typo! Use garbanzo beans as the ingredients call for. 🙂

18. I’m running behind!! Thanks so much for sharing your recipe on last week’s What’s for Dinner link up!

    • Thanks Helen!!

19. These sound so amazing! I can’t wait to try them!!

    • Thank you!

20. it looks very tasty – I have to try it 🙂

    • Thanks!

21. […] Corned Bean and Cabbage Burgers […]

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