This recipe idea trumps the standard sloppy joe, and maybe even a hot dog on the grill.
It holds meat filling inside a homemade roll.
Ali Eisenach brings us a German recipe Americans will love.
2 cups whole milk
1/2 cup butter
1/3 cup sugar
2 eggs. lightly beaten
2 t. salt
2 T. active dry yeast
5 1/2 – 6 cups flour
In a small saucepan heat milk and butter until butter is melted. Remove from heat. Let cool about 5 minutes. In a stand mixer place sugar, eggs, salt and yeast. Mix or stir by hand until incorporated. Add milk and butter mixture to the bowl when it has cooled slightly (about 100º-110º). Mix. Add flour one cup at a time until dough pulls together. Knead for 5 minutes. Let dough rise one hour, or until doubled. Make burger filling while dough is rising.
After you’ve made the burger filling, dust your counter with flour 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. Then 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 on a parchment-lined baking sheet. Repeat with the remaining ingredients. Bake at 375º for 15 to 20 minutes. or until browned on top. Brush with butter after taking out of the oven.
1 1/2 Lbs. ground beef
1 large yellow onion
1 medium head cabbage, chopped into 1/4 inch pieces
8 oz. cream cheese
1 t. salt (or to taste)
2 t. pepper
optional: add cheddar cheese and jalapeños
Begin by browning the ground beef in a large skillet or dutch cast iron pot over medium heat, crumbling the meat pretty finely as it browns. Once it browns add the chopped onions and 1 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, salt and the remaining 1 teaspoon pepper. Let the mixture cook 10 or until cabbage is steamed. Strain off any excess water. Add cream cheese and stir until melted and combined. Let mixture cool.