Kraut Burgers Ii Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, cook cabbage and onion until tender. , In a large bowl, combine the meat, cabbage mixture, salt, pepper and seasoned salt. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. square. Cut into 4-in. squares. Place 1/4 cup filling in the center of each. Bring corners over filling; pinch to seal. , Place, seam side down, on greased baking sheets. Do not let rise. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Refrigerate leftovers.

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

Steps:

• 1. Brown your ground beef with your chopped onions, chopped cabbage, minced garlic and sauerkraut that has been drained VERY well.
• 2. You will want to stir your ground beef mixture often to make sure your cabbage is cooking well. This mixture will shrink down in size. Once meat is brown, turn down heat and continue to cook about 15 minutes.
• 3. Remove meat mixture from burner and either allow to cool in pan or pour into a large bowl to cool COMPLETELY. Mixture needs to be cooled all the way before filling dough.
• 4. While meat mixture is cooling, prepare hot roll mix according to package directions. Allow it to rise in greased bowl in a warm place in your kitchen. Again, just follow the directions on the box.
• 5. Once the dough has had time to rise, flour a surface and remove the dough from the bowl. Cut the dough in half, then cut the halves in half. This will give you 8 pieces. If you want to make smaller Krautburgers, cut them down to make 10 or 12. I always make 8 or 10 but no smaller.
• 6. Flour your rolling pin and roll out a piece of dough one at a time. Roll it out into a fairly thin circle. Place 3/4-1 cup meat mixture in the center. Fold over the 2 sides and then bring up the top and bottom.
• 7. Place seam side down on a greased cookie sheet or baking pan. Cover with a clean tea towel and let rise in a warm spot for about 20-30 minutes more. Bake at 350° for 20-25 minutes or until golden brown.
• 8. Remove from oven and take a stick of butter or margarine and rub over the tops to coat completely. This will keep the dough from getting hard and make them extra yummy. Enjoy!
• 9. ***Many people dip these in mustard and some dip them in ketchup. Find what you like. I mix the 2 together. They are delicious without any condiments at all as well.***

Steps:

• 1. Brown the hamburger in the skillet and add the rest of the ingredients.
• 2. Cover and simmer for 45 minutes.
• 3. Serve.
• 4. Enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
• Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
• Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

Steps:

• Dough: Pour yeast into water.
• Set aside. Scald milk, then add sugar, salt and margarine. Cool.
• Add egg to mixture, then flour.
• Mix thoroughly, then knead until smooth. Let rise until double.
• Filling: Brown meat in skillet. Season and set aside. Pour 1/4 cup oil into a kettle. Shred cabbage and onion and saute in kettle until transparent. Stir often.
• Roll dough 1/4-inch thick and cut into 4-inch squares.
• Place a heaping tablespoon of filling on each square. Bring edges together and pinch.
• Place smooth side up in greased pan.
• Let rise 20 to 30 minutes.
• Bake at 400 degrees for about 20 minutes or until nice and brown.

Steps:

• Cut up cabbage and onion. Cook 20 minutes; drain.
• Brown meat; drain.
• Add cabbage and onion. Steam 10 minutes.
• Prepare hot roll mix as directed on package.
• Roll out and cut in 6-inch circles. Place a small amount of filling in circles. Spoon in small amount of cheese and hot pepper. Fold over and seal.
• Place in oiled casserole. Bake at 350 degrees until brown.

Steps:

• Place all rolls out on cookie sheets. Spray syran wrap with cooking spray and cover snuggly (so dough does not dry out. Leave out to rise over night.
• Preheat oven to 350 degrees.
• In Large skillet brown ground beef and sausage together. When fully cooked drain off any excess oil in skillet. Season meat with salt,pepper and garlic powder. Add onions and half of the cabbage. Cover and let simmer.
• While meat is cooking clean a large surface area and dust lightly with flour. Roll out each roll to about 6" to 7" round circle.
• I do one cookie sheet at a time.
• Remove meat mixture from skillet and put it in a large bowl.
• Add the remaining cabbage to meat and stir well.(You can adjust the amount of cabbage you put in at this time if wanted or needed.). The heat from the meat will steam the remaining cabbage. Add Cheese to mixture. Stir well.
• Place approximately 1/2 to 3/4 cup of mixture on top of one rolled out roll (dough) and cover with second roll. Pinch edges tightly all around the roll and tuck under roll. Place each roll on cookie sheet and bake in preheated oven for approximately 20 minutes or until golden brown.
• My family eats these with honey mustard and spicy mustard.