Sauerkraut Turkey Burgers Recipes

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:

• Combine turkey, 1 cup Emmentaler cheese, sauerkraut, bread crumbs, egg white, mustard, caraway seeds (if using), salt and pepper in a large bowl; mix together. Evenly shape into 4 patties.
• Heat a large non-stick skillet over medium heat. Place burgers in skillet and cook, turning once, 4 to 5 minutes on each side or until cooked through. Sprinkle burgers evenly with remaining 1/2 cup shredded cheese during the last 2 minutes of cooking.
• Spread rolls with additional German mustard. Place burgers on buns and top with your choice of pickles, onions, tomatoes and lettuce.

Steps:

• Combine ground turkey, garlic, thousand island dressing, and 1/2 cup Italian-style bread crumbs in a bowl. Do not overwork the mixture. Form into 4 patties; transfer to plate. Sprinkle with garlic salt and additional 1/4 cup bread crumbs; press crumbs into patties to adhere.
• Heat olive oil in a large non-stick skillet over medium-high heat. Cook patties in oil until golden brown, 7 to 10 minutes per side. Transfer to plate; top each patty with a slice of mozzarella cheese.
• Cook and stir onion rings in same skillet until tender, about 10 minutes, adding oil if necessary. Sprinkle with ground black pepper.
• Heat a non-stick griddle to medium heat. Lightly butter bread slices on both sides; cook on each side until browned, about 2 minutes per side.
• To assemble burgers, layer turkey and cheese patties, sauerkraut, and cooked onions between bread slices.

Steps:

• Thouroughly mix together, chicken, turkey, egg, 3/4 cup saurkraut, onion, wostershire sauce, mustard, pepper, and sage if using.
• Divide mix into 4 patties. Spray a non stick frypan generously with veggie spray; heat to a sizzle. Add patties, reduce heat to medium, cook for about 3 minutes, 'til well browned and flip, cook another 3 minutes, put lid on frypan and cook another 8 minutes; remove lid and place a slice of cheese on top of each pattie, put lid back on and cook another 5 or 6 minutes or until the cheese melts.
• Remove to plate on top of toasted bottom of roll; place 1/4 cup saurkraut on top of each pattie; top with other half of roll.
• Or alternately leave the roll out and serve with mustard, veggies and potatoes.

Steps:

• Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
• Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.