Platte County Fair Kraut Burgers Recipes

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KRAUT BURGERS



Kraut Burgers image

Make and share this Kraut Burgers recipe from Food.com.

Provided by Tonkcats

Categories     German

Yield 1 serving(s)

Number Of Ingredients 7

1 lb beef, ground
2 medium onions, sliced
1 small head of cabbage
salt & pepper
to taste hot roll mix
to taste cheddar cheese, shredded
to taste jalapeno, sliced

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.

PLATTE COUNTY FAIR KRAUT BURGERS



Platte County Fair Kraut Burgers image

Platte County in Missouri, USA is known for it's kraut burgers. Time and convenience have changed the way they serve them, but this is the old-fashioned way that everyone remembers from their childhood. With the exception of the seasoning, which is my touch. Even non-kraut lovers like these.

Provided by Mysterygirl

Categories     Lunch/Snacks

Time 35m

Yield 3 serving(s)

Number Of Ingredients 4

1 lb ground chuck
1 cup sauerkraut, drained
3 hamburger buns
McCormick's Montreal Brand steak seasoning

Steps:

  • Divide chuck into thirds.
  • Then divide each third into half, and flatten them out into 6 patties.
  • Place 1/3 cup sauerkraut on each of 3 patties.
  • Top with the other 3 patties, being sure to seal well around the edges.
  • Sprinkle with steak seasoning.
  • Grill until done.
  • Place each burger on a bun and top with mustard or your favorite topping.

Nutrition Facts : Calories 369.4, Fat 14.8, SaturatedFat 5.3, Cholesterol 98.3, Sodium 635.3, Carbohydrate 23.3, Fiber 2.1, Sugar 3.5, Protein 33.6

GREAT GRAIN BURGERS



Great Grain Burgers image

I've experimented with many combinations of ingredients to make a good meatless burger, and this is our favorite. These patties cook up golden brown and crispy and make delicious sandwiches. -Pat Whitaker, Alsea, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

1/2 cup uncooked brown rice
1/2 cup uncooked bulgur
1 tablespoon salt-free seasoning blend
1/4 teaspoon poultry seasoning
2 cups water
1/4 cup egg substitute
1/2 cup fat-free cottage cheese
2 cups finely chopped fresh mushrooms
3/4 cup old-fashioned oats
1/3 cup finely chopped onion
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon celery seed
1 cup shredded part-skim mozzarella cheese
1/4 cup shredded reduced-fat cheddar cheese
3 teaspoons canola oil, divided
12 sandwich rolls
Optional toppings: watercress and tomato, red onion and avocado slices

Steps:

  • Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Place egg substitute and cottage cheese in a blender; cover and process until smooth. Transfer to a large bowl. Stir in mushrooms, oats, onion, parsley and seasonings. Add mozzarella cheese, cheddar cheese and rice mixture; mix well. Refrigerate, covered, 2 hours or overnight before shaping., Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.

Nutrition Facts : Calories 335 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 701mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.

KRAUTBURGERS



Krautburgers image

Even after more than 50 years of marriage, I love to bake and cook for family and friends. The recipe for these rolls stuffed with cabbage and ground beef has been in my files for years.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 32 buns.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup sugar
2 tablespoons shortening
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
1-1/2 pounds ground beef
1 medium cabbage, shredded
1 medium onion, chopped
Salt, pepper and seasoned salt to taste
Melted butter

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.

Nutrition Facts :

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