A Super Easy Sauerkraut Recipe I'd Rather Be A Chef
Ingredients 1 pound lean ground beef 1 onion, chopped ½ medium head cabbage, shredded ½ (1 ounce) package dry onion soup mix 1 (8 ounce) package mild Cheddar cheese, sliced black pepper to taste 2 (1 pound) loaves frozen bread dough, thawed butter flavored cooking spray ¼ cup margarine, melted Directions
Grandma's Kraut Burgers. How good were these? I almost went back for
59 5.6K views 2 years ago The best recipe for kraut burgers! Using simple ingredients of lean ground beef, onion, cabbage, and a traditional bread dough recipe, these kraut burgers are a hit.
Ale and Kraut Burgers Recipe Just A Pinch Recipes
Watch on These hearty rolls are filled to brimming with sauerkraut, fresh cabbage, beef, and cheese. It sounds deceptively simple, but these buns are both delicious and comforting at the same time. Sort of like a German take on piroshky or calzone, these savory buns are best served with some mustard or ketchup to dip them into.
Best Ever Pork Roast and Sauerkraut
lean ground beef egg bread crumbs onion powder salt & pepper Now, divide the meat into 3 equal portions. Set two of them aside. To the one left add in the following: Swiss cheese
Kraut Burger Pie GARDEN to GRIDDLE
Ingredients 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
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Preheat the oven to 375 degrees. In a large pot saute the ground beef and onion. Drain off any excess grease. Add in the shredded cabbage, a generous amount of salt and pepper and a squirt of yellow mustard. Stir, put the lid on and allow to cook/steam for 20 minutes over medium heat. Roll out the dough {about 1/4 in. thick}.
The Ultimate Kraut Burgers GARDEN to GRIDDLE
Ingredients For the Filling 1 lb lean ground beef 1 Tbs beef base 1/2 c. chopped onions 1 tsp minced garlic 1 tsp Worcestershire sauce 1/2 tsp ground pepper
Runzas (Bierocks) Rhodes BakeNServ Fill these rolls with this
1 pound lean ground beef. 2 jalapeños, minced. 1/2 cup Frank's Kraut, drained. 8 slices of thick cut bacon, cooked and crumbled. 4 slices Mozarella cheese. 4 Brioche buns. Combine all of the ingredients, less the cheese and the buns and form 4 nice sized patties.
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1 small head of cabbage ; shredded salt and pepper 1/2 cup butter ; melted Servings INSTRUCTIONS 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.
Frank’s Fresh Kraut Salad Burger Frank's Kraut
Filling: In a large pan or skillet, brown meat. If meat is not lean, draw fat once browned. Put back on heat (low to medium heat) and add cabbage and cover to allow cabbage to steam. Mix meat and cabbage together and continue to heat until cabbage is wilted and cooked down.
My Favorite Recipes Kraut Burgers
Last Updated on August 20, 2022 by Rebecca Huff Right out of the gate, I feel like I need to tell you this kraut burger recipe does not contain sauerkraut. I never really knew why they called them Kraut Burgers instead of Cabbage Burgers but you have to admit Kraut Burger sounds better.
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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:
krautburger
2 tablespoons active dry yeast 1 tablespoon sugar 3/4 cup powdered milk 8 cups all-purpose flour, plus more for dusting 2 teaspoons salt 3/4 cup shortening 3 eggs 1 teaspoon vegetable oil Add to.
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Reserve. In a medium bowl, add the beef and sausage, mustard, Worcestershire sauce, salt and pepper. Blend together with a fork, mashing to combine. (You can also use your hands) Divide the mixture into 12 equal portions, form the portions into patties a little larger than the diameter of the slider buns.
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Fold two sides over fillings and pinch together, then fold the opposite sides. Pinch in the four corners over the seam created and ensure there are no holes. If you do break through the dough some, pinch back together with wet fingers. Assemble on baking sheet, evenly spaced out with seam side down. Brush each roll with an egg wash.
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Preheat the oven to 475°F. Line a baking sheet with parchment paper, and set aside. Combine the flour, cornmeal, salt and pepper in a glass bowl. Pour the buttermilk into another bowl. Place the pickles in the buttermilk, allowing a few minutes to soak before transferring to the flour/cornmeal mixture.
