Best Ale And Kraut Burgers Recipes

FAMILY FAVORITE KRAUT BURGERS

Steps:

• Place all rolls out on cookie sheets. Spray syran wrap with cooking spray and cover snuggly (so dough does not dry out. Leave out to rise over night.
• Preheat oven to 350 degrees.
• In Large skillet brown ground beef and sausage together. When fully cooked drain off any excess oil in skillet. Season meat with salt,pepper and garlic powder. Add onions and half of the cabbage. Cover and let simmer.
• While meat is cooking clean a large surface area and dust lightly with flour. Roll out each roll to about 6" to 7" round circle.
• I do one cookie sheet at a time.
• Remove meat mixture from skillet and put it in a large bowl.
• Add the remaining cabbage to meat and stir well.(You can adjust the amount of cabbage you put in at this time if wanted or needed.). The heat from the meat will steam the remaining cabbage. Add Cheese to mixture. Stir well.
• Place approximately 1/2 to 3/4 cup of mixture on top of one rolled out roll (dough) and cover with second roll. Pinch edges tightly all around the roll and tuck under roll. Place each roll on cookie sheet and bake in preheated oven for approximately 20 minutes or until golden brown.
• My family eats these with honey mustard and spicy mustard.

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.

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.

ORIGINAL LAUER-KRAUT BURGERS

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

PLATTE COUNTY FAIR KRAUT BURGERS

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.

ALE AND KRAUT BURGERS

Steps:

• 1. Preheat oven to 400. Spray or line a 7x11 or 9x9 pan. Pour your drained and rinsed Kraut into the pan, grind your pepper over top. Pour 1/2 of a bottle of ale over top, place in oven UNCOVERED for 1 hour, stir after 30 minutes.
• 2. Once Kraut is in the oven, prepare your burger, as you want it to rest/marinate about an hour before you prepare it. Place burger in a large bowl, add 1/2 bottle of ale, garlic powder, onion powder and pepper. Mix well, cover with plastic wrap and refrigerate for 30 minutes.
• 3. After 30 minutes, remember to stir your kraut, then remove burger from frig, shape into patties...whatever size you like, I happen to like to make 1/4# patties, so I will get 8 patties total. Cover your patties with plastic wrap and let set out at room temp for 30 minutes.
• 4. I like to use two skillets, simply because I don't have one large enough for all the patties...yes, you could grill them as well. Add 1 T olive oil to each pan over med high heat. When hot, divide the onion between the pans. When starting to brown, add 1 T butter to each pan, when melted sprinkle salt over top, DO NOT STIR, place burgers on top, flip when half cooked, for a 1/4 # burger about 4 minutes. Make sure to get onions when you flip it, so the onions are on top. Fry another few minutes, add kraut to half of them, place 2 slices of swiss cheese over the kraut. Top remaining burgers with 1 slice of cheddar, cover to help melt the cheeses.
• 5. Once fairly melted, remember it will continue to melt a little bit on the way to the table, take swiss topped burger and place on top of a cheddar burger then onto to plate of kraut. Or place each double burger right onto a bun, with kraut in a bowl on the side. My favorite way to plate this is to place kraut onto platter, place burgers on top. Scrap up extra caramelized onions from the pan and place over top as you can see in photo. :o) Serve with favorite toppings...spicy brown mustard is great!