I will admit the love was lost at one point when paul and I tried the fast food version: runza. He didn't mind it, but to me, that is NOT a kraut burger... homemade is better.
Let me get one thing straight: there is no sour kraut! My in-laws, who are german, believed that there was sour kraut and refused to believe how good these are. don't be fooled.
A kraut burger is three basic ingredients: bread dough, ground beef, and cabbage. I also add onion, garlic, butter, and salt, but the base is always the same.
yield: 10 burgers prep time: 45 min total time: 1 1/2 hours
- I loaf frozen bread dough
- 2 tbs oil
- 1 onion
- 1 clove garlic
- 1 lb ground beef (we used venison and it was great)
- 3/4 head of cabbage (use green unless you want purple burgers)
- salt and pepper
- 3 tbs butter, melted
- Allow bread dough to rise in a bowl on the counter for up to 8
- Run onion and garlic through the food processor to quickly chop it. heat oil in dutch oven over medium heat. Add onion and garlic and allow to cook until translucent (do not caramelize). Add ground beef and allow to cook until brown.
- Shred cabbage in food processor. Add to pot and allow cabbage to cook down. (I typically cook this until most of the liquid has cooked off).
- preheat oven to 350 degrees.
- Roll out bread dough, and divide into individual pieces (I usually use 5x5" squares). Place cabbage/beef filling onto dough square (use more than you think you need). Pull all sides of dough together to seal the roll shut.
- Place rolls on lightly sprayed (with pam) baking sheet, seam side down. Brush with melted butter. Bake rolls for 20-30 minutes or until golden brown.
- Serve immediately.