The Pioneer Woman Tasty Kitchen
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Authentic German Kraut Burgers

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Prep:

Cook:

Level: Easy

System:

15

Description

Slightly sweet dough wrapped around a filling of ground beef, onion and cabbage. Delicious and they freeze well!

Ingredients

  • ⅔ cups White Sugar
  • 1-½ Tablespoon Active Dry Yeast
  • 2 cups Warm Water
  • 1-½ teaspoon Salt
  • ¼ cups Vegetable Oil
  • 5 cups All-purpose Flour
  • 2 pounds Ground Beef
  • 1 whole Diced Onion
  • 1 pinch Salt and Pepper, to taste
  • 1 Tablespoon Dry Ground Mustard
  • 1 whole Cabbage Chopped
  • ½ cups Butter, Melted

Preparation

To make dough:

In a large bowl, mix the sugar and yeast in warm water. Allow yeast to proof until foamy (about 10 minutes).

Mix in salt and oil. Mix in flour, one cup at a time until a soft dough has formed (you may not need all five cups).

Turn dough out onto a lightly floured surface and knead until smooth. Place in a well-oiled bowl and turn to coat.

Cover with a damp cloth and allow to rise in a warm area until doubled in size (approximately 1 hour).

On a lightly floured surface, punch down dough and knead for 2-3 minutes. Divide dough into balls (about the size of a lime).

To make filling:

In a large pot, brown ground beef and onion. Drain.

Stir in salt and pepper, ground mustard and shredded cabbage. Continue cooking until cabbage is tender (approximately 7-10 minutes).

Preheat oven to 350 degrees.

Roll each bread piece out into a 5″ square.

Place about a 1/3 cup of the filling onto each square.
Bring up sides and pinch together.

Place seam-side down on a greased baking sheet and allow to rise 10 minutes.

Bake kraut burgers in preheated oven for 20 minutes or until golden brown.

Remove from oven and immediately brush kraut burgers with melted butter.

This recipe makes approximately 15 Kraut Burgers, depending on size.

One Comment

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Avatar of broncosfan

broncosfan on 7.15.2009

Although the prep time is listed as 1 minute, I cannot change it to hours as the site will not let me. The prep time for this dish is approximately 1.5 hours, which includes rise time for the bread.

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