How To make Kraut Burgers
1 lb Lean Ground Beef
1 lg Onion, Finely Chopped
3 tb Shortening
2 Loaves Frozen Bread Dough *
1 sm Head Of Cabbage, Shredded
Salt & Pepper To Taste * Or substitute your favorite 2 loaf bread dough recipe. ~------------------------------------------------------------------------- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring
corners together and pinch sides shut. Let rise 2o minutes. Bake at 375?F for about 20 minutes or until brown. Brush tops with melted butter as the dough cools.
How To make Kraut Burgers's Videos
Kraut Runzas (Bierocks) - Nifty Recipe
Globe-trotting buns that ended up in Nebraska. Incredibly simple to make, but also incredibly customizable. They may be similar to calzones, but while calzones use a pizza dough, runzas use a bread dough and are required to include cabbage.
Ingredients:
Dough:
9 g Salt
500 g Bread Flour (All-Purpose will also work)
300 mL Water between 90 and 105°F (33-39°C)
7 g Dry Yeast
1 tbsp Sugar
Filling:
1 lb Ground Beef
1 White Onion
½ Head of Cabbage (sauerkraut could also work)
1 ½ tbsp Kosher Salt
2 tsp Black Pepper
2 tbsp Worcestershire Sauce
2 tbsp Melted Butter
Possible additions: Cheese, Mushrooms, or if you’re feeling experimental maybe use pork instead of beef and throw in garlic, ginger, and hoisin sauce to make some chinese-flavored runzas and get back to me on how they taste!
Calories: 3290 (or 550 per pocket)
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Miami's Top Burger: AWESOME Reuben Burger with Swiss Chees and Kraut burger recipe
Bounced into Miami to chow down on a juicy Reuben Burger with the guys at Top Burger. Check out my inside the kitchen look at how these champ grillers assemble a cool Reuben Burger mashup! Learn how to make this amazing burger recipe at home - grill this burger yourself. Join Burger Guy as I find and caio the best burgers in the country!
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An outrageously tasty Reuben Burger prepared by State Street Brats in Madison, Wisconsin! Perfect for your family cookouts. Make this chef quality burger at home with simple ingredients. A simple, easy to make recipe that will leave everyone at your grill party smiling and asking for more!
Diese Kohlpastetchen sind besser als Fleisch! Einfaches Rezept für die Familie in 5 Minuten!
Leckeres und einfaches Gericht mit Kohl. Es ist ganz einfach zuzubereiten und dann wird dich jeder nach diesem Rezept fragen! In diesem Video zeigen wir Ihnen, wie Sie ein köstliches Gericht zubereiten, von dem jeder, der es probiert, begeistert sein wird! Sie werden sowohl vom Kochvorgang als auch von der Leichtigkeit und Geschwindigkeit des Kochens auf jeden Fall überrascht sein! Wenn Sie Ihre Ernährung abwechslungsreicher gestalten möchten, empfehlen wir Ihnen, dieses Gericht mit Kohl zuzubereiten! Schauen Sie sich dieses Video also von Anfang bis Ende an, um zu lernen, wie man es zubereitet!
???? Hauptgericht
✔️ Kohl 500 g
✔️ 1 Karotte
✔️ 2 Schleifen
✔️ 3 Knoblauchzehen
✔️ 3 Eier
✔️ 4 EL Mehl – 60 g
✔️ 1 TL Salz
✔️ 1 TL Paprika
✔️ 1 TL schwarzer Pfeffer
✔️ Pflanzenöl
???? Soße
✔️ 3 EL griechischer Joghurt
✔️ 2 Zweige Dill
✔️ 1 geriebene eingelegte Gurke
✔️ 1 Knoblauchzehe
✔️ 1/3 TL Paprika
Cooking with Danielle - Kraut Burgers
Kraut Burger
2 1/2 Pounds of ground Beef (or ground meat of your choice - beef, pork, chicken, turkey, etc)
2 Heads of cabbage or approximately 3 bags of shredded cabbage
2 packets of Onion Soup Mix
Sharp Cheddar Cheese (or cheese of your choice) - sliced (at room temperature)
3 loafs of Bread - we use frozen Bridgford Ready Dough (NOTE - you can make your own but need to be equivalent to 3 loafs)
Directions:
Bread:
If making fresh bread make per directions
If using frozen - place on a greased cookie sheet and place in cold off oven overnight to let bread thaw out and rise. Bunch risen dough in the morning and allow to rise a second time.
Filling:
In a large pan or skillet, brown meat. If meat is not lean, draw fat once browned. Put back on heat (low to medium heat) and add cabbage and cover to allow cabbage to steam. Mix meat and cabbage together and continue to heat until cabbage is wilted and cooked down. Depending on the size of you pan/skillet you may have to add cabbage in multiple stages. Once all cabbage is cooked down and incorporated with the meat sprinkle the top of the meat and cabbage mixture with the two packets of onion soup mix. Stir soup mix into the mixture and simmer on low heat for 45 minutes to 1 hour. Check every 15 minutes to stir and scrape caramelization. The more caramelization the better, but do not burn.
Making the burgers:
Take 2-3 tablespoons of the bread and flatten out (be careful not to tear the dough), place sliced cheese on the bottom and scoop 2-3 spoonfuls of meat mixture on the cheese and then fold the ends of the bread together to make a pocket. The secret is to twist the dough at the end to seal the bottom and then flip it over on a greased cookie sheet to keep the dough sealed.
Bake at 350 degrees for 15-20 minutes until the dough is golden brown.
Kraut burgers
bread dough
1 cup water
3 cup flour
yeast
1.5 tsp salt
1 Tbl sugar