Bierocks Old Fashioned Volga German Hamburgers Recipe 425

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BIEROCKS



Bierocks image

This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!-Ellen Batt, Hoisington, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 24 servings.

Number Of Ingredients 15

DOUGH:
10 to 11 cups all-purpose flour, divided
1 package (1/4-ounce) active dry yeast
1/2 cup sugar
2 teaspoons salt
2-1/2 cups water
1 cup whole milk
1/2 cup butter, cubed
2 large eggs
FILLING:
2 pounds ground beef
1 large onion, chopped
2 teaspoons salt
1 teaspoon ground white pepper
2 pounds shredded cabbage, cooked and drained

Steps:

  • For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.

Nutrition Facts : Calories 323 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 475mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.

BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)



Bierocks (German Hamburger- and Cabbage-filled rolls) image

This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.

Provided by FlemishMinx

Categories     Savory Pies

Time 2h30m

Yield 15 Bierocks

Number Of Ingredients 13

4 cups cabbage, cut fine
1/2 cup onion, cut fine
2 tablespoons olive oil
1 lb hamburger
salt and pepper
cayenne pepper (optional)
4 1/3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1 teaspoon salt
2 eggs

Steps:

  • FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
  • This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
  • Season with salt, pepper, and cayenne, if desired.
  • In a separate pan, brown the hamburger.
  • Season with salt, pepper, and cayenne, if desired.
  • Mix the cabbage/onion with the hamburger thoroughly.
  • You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
  • DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
  • In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
  • Ad to flour mixture; add eggs.
  • Beat at low speed for 1/2 minute, then three minutes at high speed.
  • Stir in as much remaining flour as you can mix in with a spoon.
  • Turn out onto a floured surface.
  • Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
  • Shape into a ball, and place in a greased bowl; turn once.
  • Cover and let rise in a warm place till double (about 1 hour).
  • Punch down and cover; let rest 10 minutes.
  • ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
  • Cut into squares of 3 inches by 3 or 4 inches by 4.
  • By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
  • For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
  • You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
  • Water on your fingertips will facilitate them staying"glued" together.
  • The end product should be a square with a seam running from each corner to the center where all four are joined.
  • Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
  • Let raise 30 minutes.
  • Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.

EASY GERMAN BIEROCKS (RUNZA)



Easy German Bierocks (Runza) image

This is a quick and easy version of German Bierocks; dough filled with cabbage, hamburger, and onions. They can then be baked or fried. If you have your own roll recipe they are even better.

Provided by HEATHER C

Categories     Appetizers and Snacks     Pastries

Time 1h35m

Yield 36

Number Of Ingredients 8

1 tablespoon vegetable oil
2 pounds ground beef
1 small onion, chopped
1 head cabbage, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper
36 frozen dinner rolls, thawed
2 quarts vegetable oil for deep frying

Steps:

  • Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
  • Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
  • Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
  • Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 22.9 g, Cholesterol 16.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 267.2 mg, Sugar 3.4 g

PAM'S BIEROCKS



Pam's Bierocks image

A German dish, these sweet dinner rolls are stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!

Provided by PUSHKEMAA

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h30m

Yield 20

Number Of Ingredients 13

2 cups warm water
2 (.25 ounce) packages active dry yeast
½ cup white sugar
¼ cup margarine, softened
1 egg
2 teaspoons salt
7 cups all-purpose flour
1 pound lean ground beef
1 cup chopped onion
6 cups shredded cabbage
1 teaspoon salt
1 teaspoon black pepper
¼ cup melted butter

Steps:

  • Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
  • In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
  • Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
  • Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 40.7 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 3.9 g, Sodium 416 mg, Sugar 6.2 g

GERMAN HAMBURGERS (FRIKADELLEN)



German Hamburgers (Frikadellen) image

The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.

Provided by Amy

Categories     World Cuisine Recipes     European     German

Time 40m

Yield 4

Number Of Ingredients 8

1 Kaiser roll
⅔ pound ground beef
⅓ pound ground pork
1 onion, finely chopped
¼ cup chopped fresh parsley
1 egg
1 teaspoon Hungarian hot paprika
salt and ground black pepper to taste

Steps:

  • Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
  • Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
  • Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g

BIEROCHEN (GERMAN CABBAGE BURGERS)



Bierochen (German Cabbage Burgers) image

Bierochen...so so yummy! You will not be able to eat just one! Serve with a salad and you've got a complete meal!

Provided by Haleh Welcher

Categories     German

Time 1h10m

Yield 4 burgers

Number Of Ingredients 7

1 lb ground beef
1 large onion, finely chopped
3 tablespoons butter
1 (12 1/2 ounce) package frozen dinner rolls (thawed overnight)
1 head cabbage, shredded
salt and pepper
additional melted butter

Steps:

  • Preheat oven to 375°F.
  • Melt butter in skillet.
  • Add beef, cabbage, and onion.
  • Cook until cabbage is nearly done-- DO NOT BROWN.
  • Drain, add salt and pepper to taste.
  • Roll out, (with pin), each dinner roll.
  • Place 2-3 heaping tablespoons of cabbage mixture on each roll.
  • Bring corners together and pinch shut, (reforming the roll).
  • Bake at 375°F for 20 minutes or until brown.
  • Brush tops with melted butter as the rolls cool.

NANA'S BIEROX "GERMAN HAMBURGERS" (BIEROCKS)



Nana's Bierox

My mother made these for us growing up, and now my kids like me to make these easy to eat and handle "hamburgers." These are easy to freeze and reheat. The best dough mix to use is the Pillsbury Hot Roll mix that comes in a blue box.

Provided by srooc1

Categories     One Dish Meal

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 6

1 lb ground beef
1/4 teaspoon pepper
1/2 teaspoon salt
3 cups cabbage, shredded
2 cups onions, chopped
16 ounces hot roll mix

Steps:

  • Brown ground beef and onion in skillet.
  • DO NOT DRAIN!
  • Add shredded cabbage, salt and pepper to meat and onions and cover. Stirring occasionally.
  • While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes.
  • When dough is ready, pull off small balls of dough and roll out.
  • Place meat mixture into middle of the dough.
  • Fold the dough around the meat mixture.
  • Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown.

Nutrition Facts : Calories 270.4, Fat 12, SaturatedFat 3.9, Cholesterol 26.5, Sodium 537.3, Carbohydrate 29.3, Fiber 1.8, Sugar 6.4, Protein 10.8

GERMAN BIEROCKS



German Bierocks image

German Bierocks are made by combining ground beef, chopped cabbage and lots of seasoning all baked in a bread dough. A very popular food at the Oktoberfest. You can use homemade bread dough or store bought. Original recipe from www.tasty-german-recipe.com -- I adjusted the ingredients a bit. Posted for ZWT6.

Provided by kitty.rock

Categories     Vegetable

Time 1h

Yield 12 bierocks, 10-12 serving(s)

Number Of Ingredients 10

1 small head of cabbage (shredded or chopped)
1 teaspoon salt
1/4 teaspoon ground pepper
1 large onion, diced
1 lb ground beef
2 large garlic cloves, finely chopped
1/2 cup strong-flavored cheese, grated
2 lbs prepared bread dough (store bought or home made)
1 egg white (to put on dough before bakinig)
1 tablespoon water

Steps:

  • Brown the ground beef in a pan with the onion and garlic and season with salt and pepper. Add the cabbage to the ground beef mixture.
  • Cover and simmer for about 15 minutes until the cabbage is limp.
  • Add grated cheese to your liking and set aside to cool until just warm. Taste and season again if necessary.
  • Pre-heat the oven to 170 degrees C or 350 degrees F.
  • Separate the dough into 2 pieces and roll out each into a 12-inch circle.
  • Cut each circle into 6 wedges. Using a spoon, put a small amount of the ground beef mixture filling into the centre. Bring the three points of each wedge up to the centre and pinch to seal.
  • Place Bierocks on a lightly greased baking sheet. If you like, mix egg white and water and brush the tops of the bierocks with mixture.
  • Bake in preheated oven for 30 minutes, or until golden brown. Serve hot.

Nutrition Facts : Calories 142.6, Fat 8.3, SaturatedFat 3.5, Cholesterol 34.5, Sodium 336, Carbohydrate 6.3, Fiber 1.9, Sugar 3.2, Protein 11.1

CLASSIC GERMAN HAMBURGERS



Classic German Hamburgers image

The bit of nutmeg in the meat mixture adds a subtle Old World flavor to these patties. Serve them with your favorite potato recipe.-Virginia Biehler, Fremont, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 pounds lean ground beef (90% lean)
1 medium onion, minced
3 tablespoons minced fresh parsley
2 large eggs, beaten
1/2 to 1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons butter
2 large onions, thinly sliced, separated

Steps:

  • In a large bowl, combine ground beef, onion, parsley, eggs, seasonings and flour; mix well. Shape into six patties. Melt butter in a skillet; cook patties to desired doneness. Remove hamburgers to a serving platter and keep warm. , Cook onion rings in pan juices until soft and golden. Spoon onions and remaining cooking juices over hamburgers. Serve immediately.

Nutrition Facts :

GERMAN-STYLE HAMBURGERS



German-Style Hamburgers image

I read about these burgers nearly 40 years ago. I've made them once a month since then because they're so delicious.-Agnes Golian, Garfield Heights, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 pound ground beef
4 hamburger buns, split
Lettuce leaves and tomato slices

Steps:

  • In a bowl, combine potatoes, onion, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into four patties, about 1/2-in. thick. , In a skillet, cook patties over medium-high heat for 10-12 minutes or until no longer pink, turning once. Serve on buns with lettuce and tomato.

Nutrition Facts :

BIEROCKS (GERMAN MEAT TURNOVERS)



Bierocks (German Meat Turnovers) image

Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.

Provided by Diane Hankins

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

2 (1 lb) bread dough, loaves
1 lb ground beef, thawed
1 onion, chopped
1 garlic clove, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons lemon pepper
1 small cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds (optional)
1/2 cup butter, melted

Steps:

  • Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
  • Preheat oven to 350 degrees F (175 degrees Celsius.
  • On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally.
  • Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
  • Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

Nutrition Facts : Calories 170.2, Fat 13.4, SaturatedFat 7.1, Cholesterol 46, Sodium 422.1, Carbohydrate 5, Fiber 1.6, Sugar 2.6, Protein 8

BIEROCKS GERMAN HAMBURGER AND CABBAGE-FILLED BUNS RECIPE - (4.4/5)



Bierocks German Hamburger and Cabbage-Filled Buns Recipe - (4.4/5) image

Provided by lindaauman

Number Of Ingredients 14

FILLING INGREDIENTS
4 c cabbage, chopped into about 1/4 inch bites
1/2 c onions, diced
2 Tbsp oil
1 lb hamburger
salt and pepper to taste
DOUGH INGREDIENTS
4 1/3 c all purpose flour
1 pkg active dry yeast
1 c milk
1/3 c sugar
1/3 c butter
1 tsp salt
2 eggs

Steps:

  • FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. Season with salt and pepper. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed for 1/2 minute, then three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch. Cut into squares of 3 inches by 3 or 4 inches by 4. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers. You will see that you now have open slits along the diagonals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together. The end product should be a square with a seam running from each corner to the center where all four are joined. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation). Let rise 30 minutes. Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.

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