Best Platte County Fair 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.

KRAUT BURGERS II

Steps:

• Dough: Pour yeast into water.
• Set aside. Scald milk, then add sugar, salt and margarine. Cool.
• Add egg to mixture, then flour.
• Mix thoroughly, then knead until smooth. Let rise until double.
• Filling: Brown meat in skillet. Season and set aside. Pour 1/4 cup oil into a kettle. Shred cabbage and onion and saute in kettle until transparent. Stir often.
• Roll dough 1/4-inch thick and cut into 4-inch squares.
• Place a heaping tablespoon of filling on each square. Bring edges together and pinch.
• Place smooth side up in greased pan.
• Let rise 20 to 30 minutes.
• Bake at 400 degrees for about 20 minutes or until nice and brown.

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.

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.

RIBS AND KRAUT

Steps:

• put oil in a large oven proof pot (I use cast iron).
• brown ribs in the bottom of the heated pot.
• Remove ribs from pot.
• Cook onion in pot just until they start to turn brown.
• Add the potato halves.
• Put ribs in pot over onions and potatoes.
• Pour sourkraut in pot on top of onions, ribs and potatoes.
• Pour water over kraut.
• Put lid on pot and put in oven at 350 degrees for 3 hours.
• Remove and enjoy!

KRAUT BURGERS

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.

KRAUTBURGERS-ANNETTE'S

Steps:

• 1. Brown your ground beef with your chopped onions, chopped cabbage, minced garlic and sauerkraut that has been drained VERY well.
• 2. You will want to stir your ground beef mixture often to make sure your cabbage is cooking well. This mixture will shrink down in size. Once meat is brown, turn down heat and continue to cook about 15 minutes.
• 3. Remove meat mixture from burner and either allow to cool in pan or pour into a large bowl to cool COMPLETELY. Mixture needs to be cooled all the way before filling dough.
• 4. While meat mixture is cooling, prepare hot roll mix according to package directions. Allow it to rise in greased bowl in a warm place in your kitchen. Again, just follow the directions on the box.
• 5. Once the dough has had time to rise, flour a surface and remove the dough from the bowl. Cut the dough in half, then cut the halves in half. This will give you 8 pieces. If you want to make smaller Krautburgers, cut them down to make 10 or 12. I always make 8 or 10 but no smaller.
• 6. Flour your rolling pin and roll out a piece of dough one at a time. Roll it out into a fairly thin circle. Place 3/4-1 cup meat mixture in the center. Fold over the 2 sides and then bring up the top and bottom.
• 7. Place seam side down on a greased cookie sheet or baking pan. Cover with a clean tea towel and let rise in a warm spot for about 20-30 minutes more. Bake at 350° for 20-25 minutes or until golden brown.
• 8. Remove from oven and take a stick of butter or margarine and rub over the tops to coat completely. This will keep the dough from getting hard and make them extra yummy. Enjoy!
• 9. ***Many people dip these in mustard and some dip them in ketchup. Find what you like. I mix the 2 together. They are delicious without any condiments at all as well.***