Krautburgerscabbage Burgers Recipes

MOM'S ORIGINAL YEAST DOUGH FOR KRAUT BURGERS

Steps:

• Add yeast and 2 teaspoons of the sugar to warm water *see note
• Stirring add milk and oil to water mixture
• Mix about 2 cups of flour with the remainder of sugar and salt
• Add dry mixture to liquid mixture
• Mix with mixer until dough is elastic
• Put in enough flour to make bread dough form into a nice ball
• Pour out onto a lightly floured surface and knead (if you use a kitchen aid mixer instead let it mix on low speed 6-8 minutes and skip this step)
• Let dough rise while you make the meat and cabbage mixture

KRAUTBURGERS

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.

KRAUTBURGERS-ANNETTE'S

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.***

KRAUTBURGERS/CABBAGE BURGERS

Steps:

• Place Potato and Water in a saucepan and bring to a boil, then lower to a simmer for 5 minutes. Strain out the potato and keep the water. Let cool to 105°-110°.
• Mix together: Strained Water, Yeast, Sugar, and Butter. Let stand for 10 minutes.
• Add the Milk, Salt, and 1 Cup of Flour. Beat together until smooth.
• Gradually, 1 Cup at a time, add the rest of the Flour. Use one hand to mix/knead the dough in between each cup. *(If you feel the dough getting stiff before all the flour is added, stop adding flour. ) Turn the dough out on a floured board or counter and knead for about 10 minutes, until the dough is smooth.
• Oil the inside of a large bowl and place in the dough. Let rise until double, approximately 1 1/2 hours. Punch down and repeat.
• In a large sauté skillet, place in the Ground Beef. Turn the burner on medium and gently start to cook.
• As the juices release from the beef, (about 1-2 minutes), place in the Shredded Cabbage and Onion, and stir. Let that mixture cook for 1-2 minutes until the cabbage begins to break down.
• Add the Beer and Salt and Pepper. Cover and let cook until cabbage is softened. (About 10-15 minutes). Remove the lid and let any additional liquid evaporate. (About 3-5 minutes). Taste the mixture and adjust Salt and Pepper to your taste.
• Place the mixture in a strainer, gently press, and let any excess liquid drain out of the filling. Let the mixture strain for about 5 minutes.
• Preheat oven to 350°F. Place a piece of parchment on a sheet pan and brush with olive oil. *(If you do not have parchment, make sure the pan is well-greased with shortening or butter, or prepared with non-stick baking spray.)
• Work with half of the dough at a time. Roll the dough out on a floured surface in the shape of a rectangle, 6" x 18", keeping the thickness to approx. 1/4". *(the burgers are 3" squares, so you should get approximately 12 from each half of dough).
• Measure out 3" x 3" squares and cut.
• To each square add 2 Tbsp of filling in the middle. With one hand take the bottom left corner of the square, with the other hand grab the top right corner and meet them in the center above the filling. Pinch the corners together. Repeat with the lower right corner and upper left corner. Then, pinch the seams together to securely close the bundle.
• Turn over and place on the parchment covered sheet pan, leaving about 2" between each burger. Fill the sheet pan and place in the oven. While the first batch is baking, repeat the process with the other half of the dough for the second batch.
• Bake for 25-30 minutes, until lightly browned on the bottom and top. Remove from the oven and brush with melted butter.
• Enjoy on its own, or serve with dill pickles, pickled veggies, crudités, and your favorite mustard for a lunch, or as part of a buffet.

KRAUTBURGER

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.

SMASHED CABBAGE AND MUSHROOM VEGGIE BURGERS

Steps:

• In a large bowl, whisk together egg, chickpea flour, water, soy sauce and garlic. Add onion, cabbage, mushrooms and sesame seeds; season with 1 teaspoon each salt and pepper. Using your hands, massage the cabbage mixture to evenly coat with the chickpea batter. Cover and let the mixture sit at room temperature for 30 minutes. Juices from the vegetables will leach out and make the batter slightly wetter.
• Divide the cabbage mixture into 6 portions (about 1 1/2 cups each).
• Heat 1/4 cup vegetable oil in a large cast-iron pan over medium-low heat. Cook 3 portions at a time, coaxing each patty together in the pan and compressing them with a flat spatula. Gently fry the patties, without disturbing them, until one side is golden brown, 7 to 8 minutes. Flip and cook the other side until the golden brown and the vegetables are cooked through, 5 to 7 minutes. Remove the patties from the pan onto a wire rack. Add remaining 1/4 cup oil to the pan and cook the remaining 3 portions.
• Place a slice of cheese on each cooked vegetable patty and allow the residual heat from the patties to melt the cheese. Serve sandwiched between buns, topping with mayonnaise, tomatoes, pickles and lettuce.