Ground Turkey, Beef and Cabbage Patties
These simple easy ground turkey, beef and cabbage patties are a delicious, protein-packed spin on the classic burger. By blending two types of meat (beef and turkey) with nutrient and fibre-rich cabbage, you get a lighter but still moist, flavorful patty that’s naturally wholesome, and excelent for meal-prep as a main dish.
A simple healthy recipe that checks all the boxes—high in protein, low-carb, packed with fibre-rich veggies, special enough for weekends and simple enough for busy weeknights. These ground beef and turkey patties combined with cabbage make a hearty low-carb dish: an easy way to enjoy a simple cabbage and beef recipe in one bite.
What Makes This Recipe Special and Worth Trying
As a recipe developer, I’m always on the lookout for ways to upgrade traditional favorites into more wholesome options. These easy cabbage and ground beef patties stand out because:
- Dual Protein Flavor: Using both ground turkey (thighs) and ground beef creates a rich flavor and a juicy texture. Ground turkey lightens things up, while ground beef brings that familiar rich taste.
- Nutrient-Dense Veggies: Shredded cabbage and carrots add fiber, vitamins, and a slight sweetness. The veggies add bulkiness, reduces the amount of protein per pattie so you could make a larger batch and save for later.
- Convenient & Versatile: Perfect for a quick family dinner, meal prep, or a healthy lunch.
- Simple, Real-Food Ingredients: Whole foods and just a few pantry staples like arrowroot powder for binding and a careful blend of herbs and spices.
- Easy To Make: Just combine all ingredients in a bowl and fry in the pan.
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Key Ingredients & Why I Choose Them
- Ground Beef: I prefer grass-fed beef for its richer flavor and better nutrient profile.
- Ground Turkey Thighs: Turkey thighs provide a bit more moisture and flavor than turkey breast, ensuring the patties stay moist.
- Shredded Cabbage: Cabbage (packed with vitamins C and K, plus fiber) lends texture and a mild flavor that pairs perfectly with beef and turkey. It adds bulkiness (you get more patties) plus a mild, sweet crunch.
- Carrots: Adds natural sweetness and color.
- Onion: Adds depth to the patties.
- Eggs: Acts as a binder and provides extra protein. You can use flaxseed “egg” if you want an egg-free version.
- Arrowroot Powder: A grain-free alternative to cornstarch that helps hold patties together without processed additives.
- Spices: Typical burger favorites: ground coriander, garlic powder, smoked paprika, salt, black pepper, rosemary (or other aromatic herb). Each spice brings its own aroma—especially smoked paprika, which gives a subtle smoky note.
- Tallow: My go-to for frying because of its high smoke point and rich flavor. (Feel free to use avocado oil, coconut oil or ghee if you prefer.)
For a more detailed ingredient list and short instructions, feel free to use the “jump to recipe” function below.
Jump to RecipeHow to Make Ground Turkey, Beef, and Cabbage Patties
Step-by-Step Instructions
I’ve broken down the steps to ensure you get the perfect cabbage and beef patties every time. These instructions work great whether you’re a beginner or a seasoned cook.
Step 1: Prep Your Veggies
- Shred the Cabbage: Measure out about 3 cups. A mandoline slicer or food processor works well.
- Grate or Dice the Carrots: Use 2 medium carrots.
- Chop the Onion: Go for a half of a large onion, finely chopped.
(Pro Tip: Keep your veggies thin or finely shredded so they blend nicely into the patties. If you’re short on time, many grocery stores sell pre-shredded cabbage or coleslaw mix.)
Step 2: Combine the Meats & Vegetables
- In a Large Bowl: Add the shredded cabbage, carrots, and onion.
- Add the Ground Meats: Break the ground beef and ground turkey into chunks and toss them into the bowl.
Step 3: Make the Spice Slurry
- In a Separate Bowl: Whisk together 2 or 3 eggs (depending on desired moisture), arrowroot powder, and spices (½ tsp ground coriander, ½ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp black pepper, and ½ tsp rosemary: optional).
- Create a Smooth Mix: Make sure there are no lumps of arrowroot left.
Step 4: Form the Patties
- Pour the Spice Slurry over the meat and veggie mixture.
- Mix Well: Use your hands or a sturdy spoon to incorporate everything evenly. Shape the mixture into patties, roughly the size of your palm and about ¾ to 1 inch thick.
- Shape into Patties: Aim for about 15–16 patties, roughly.
Pro Tip: Avoid overmixing—too much handling can make patties tough and gummy. If the mixture seems too wet, add a bit of more flour or any other flour, one tablespoon at a time.
Step 5: Pan-Fry the Patties
- Heat Tallow in a Skillet over medium heat.
- Cook Each Patty for about 4–5 minutes per side or until browned and cooked through (until internal temperature reaches 165°F (74°C). For uniform cooking, make a slight indentation in the center of each patty.
- Drain on Paper Towels if needed.
Cooking Tips
To bake in the oven: If you’d rather bake them, preheat your oven to 420°F, place patties on a baking sheet, and bake for about 20 minutes, flipping halfway.
To Grill: Preheat your grill to medium-high. Grill for 4–5 minutes per side, checking for doneness.
How to Serve & Food Pairings
- Over a Salad: Place your ground turkey, beef and cabbage patties on a bed of greens for a light lunch or serve along a simple salad like this Easy Cabbage and Carrot Salad, Coleslaw with Avocado Dressing, Beetroot And Carrot Salad or Radish Cucumber Salad.
- With a Healthy Sauce: Pair them with creamy sauces like this Smoky Honey Mustard Sauce, a yogurt-garlic dip, BBQ Sauce, or a simple tomato salsa to add extra flavor.
- Hearty Sides: Mashed cauliflower, roasted sweet potatoes, or sautéed mushrooms all complement the savory flavors.
- Add a Flavor Kick with Probiotics: serve with Fermented Cucumbers, Fermented Tomatoes, or Cauliflower.
- Serve on a lettuce wrap for a low-carb option, or on a whole-grain bun if you prefer, top with your favorite sauce.
These sides and sauces can turn your ground beef and cabbage recipe, from an everyday meal into a satisfying feast.
Storage and Meal Prep Tips
- Refrigerate: Store leftover patties in an airtight container in the fridge for up to 4 days.
- Freeze: Lay cooked patties on a baking sheet, freeze for an hour, then transfer to a freezer-safe container. They’ll keep well for about 2–3 months.
- Reheat: Warm in a skillet over low heat or pop them in the oven at 350°F (175°C) until heated through.
(Meal Prep Idea: Make a big batch, freeze half, and you’ll have easy cabbage and ground beef patties ready whenever you need a quick meal.)
Frequently Asked Questions
Q: Can I use only ground beef or only ground turkey instead of mixing?
A: Absolutely. Mixing brings extra flavor and texture, but feel free to use whichever you have on hand.
Q: Can I make these patties in the air fryer?
A: Yes! Cook them at 375°F for 12–15 minutes, flipping once halfway.
Q: Why use arrowroot powder instead of breadcrumbs?
A: Arrowroot is a grain-free, gluten-free binder that helps keep the patties moist and is a healthier alternative to many processed breadcrumb options.
Q: Do I need to squeeze out water from the veggies?
A: It’s generally not necessary. The arrowroot powder and eggs do a good job binding the extra moisture.
I’d love to hear from you! If you try these cabbage and beef patties, please share your experience in the comments. Your feedback helps others in our community find new ways to enjoy ground beef and cabbage patties and discover simple healthy recipes. Don’t forget to share photos and tag “Healthy Taste Of Life” on social media—it’s always exciting to see how these patties turn out in your kitchen.
Ground Beef, Turkey and Cabbage Patties
Ingredients
- 1 lb ground beef
- 1 lb ground turkey - thighs
- 2 medium carrots
- 3 cups shredded cabbage
- ½ large onion
- 2-3 eggs - use 3 if small
Seasonings and Extra
- ½ tsp ground coriander
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2 tbsp arrowroot powder
- ½ tsp rosemary - optional
- ⅓ tsp sea salt
Instructions
- In a large bowl, combine cabbage, carrots, onion, and both ground meats.
- In a separate bowl, whisk eggs, arrowroot powder, and all spices.
- Pour the egg mixture into the meat and veggies, then mix thoroughly.
- Shape into 15–16 patties.
- Fry in tallow (or use avocado oil, ghee) over medium heat, about 4–5 minutes each side, until cooked through.
- For more details and process pictures check the article body.
Notes
Cooking Tips
- To bake in the oven: If you’d rather bake them, preheat your oven to 420°F, place patties on a baking sheet, and bake for about 20 minutes, flipping halfway.
- To Grill: Preheat your grill to medium-high. Grill for 4–5 minutes per side, checking for doneness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
