1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. In a large skillet over medium heat, add a teaspoon of olive oil and sauté the chopped onion and garlic until soft and fragrant, about 5 minutes. This step brings out the sweetness and depth of flavor, just like Mama Lou taught me.
3. In a large bowl, combine the shredded cabbage, sautéed onion and garlic, ground beef, egg, breadcrumbs, Parmesan cheese, parsley, smoked paprika, salt, and pepper. Use your hands to mix gently but thoroughly—don’t overwork it, or the burgers can turn dense.
4. Shape the mixture into 6 evenly sized patties, about 1/2 inch thick. I always find this part brings a little joy, especially when Ouma and I make them together, comparing who’s made the roundest patty.
5. Place the patties on the prepared baking sheet. Lightly drizzle the tops with olive oil to encourage browning and help them stay juicy.
6. Bake in the preheated oven for 20-25 minutes, flipping halfway through. You’ll know they’re done when the edges are golden and the internal temperature reaches 160°F for beef.
7. Remove from the oven and let them rest for 5 minutes. This helps the juices redistribute, making every bite tender and flavorful.

One tip Mama Lou always shared was to resist the urge to press down on the burgers while cooking—they should be treated gently, like little treasures that deserve respect. That advice has stuck with me through every burger batch I make.