| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 3/4 pounds 80/20 ground chuck
- 1 1/2 yellow onions, chopped into 1/4-inch pieces
- 2 teaspoons freshly ground black pepper
- 1 medium head green cabbage, chopped into 1/4-inch pieces
- 1/2 cup Lauer Kraut (you may substitute bagged sauerkraut, not canned)
- Salt
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1137 |
| Total Fat | 38 g |
| Saturated Fat | 11 g |
| Carbohydrates | 145 g |
| Dietary Fiber | 10 g |
| Sugar | 11 g |
| Protein | 54 g |
| Cholesterol | 166 mg |
| Sodium | 1346 mg |
Reviews
People….when they say original, it’s THEIR signature sandwich!! Please stop getting up in the air…the sandwich has a few different names…..BUT their’s is named for their business!
My family loves these except we add caraway seed. We have even used the dough and made breakfast rolls.
In Kansas we have these, minus the sauerkraut and call them Bierochs or Bierocks. My family are Volga River Russian Germans in western Kansas. These were cheap way to stretch a bit of beef/meat with LOTS of cabbage and onion as the bulk.
https://en.wikipedia.org/wiki/Bierock
We planned our Spring return from AZ to IA so we could try the Lauer Burgers. They are OUTSTANDING!! We will drive this route again to sample other menu items.
This is the best little restaurant in all of Colorado in my opinion. Lori and her staff are so very sweet and kind right when you walk in the door. Lauer Krauts is a special place where my daughter and I can go to eat the best kraut burgers I have eever tasted. They also have great home made soups and desserts on a daily basis. You must try this quaint little place when ever you get to Brighton, Colorado. It will bring you back to your childhood for sure!
Yummy, memories of my childhood. Thank you for bringing my Aunt Hilda’s recipe back for generations to come
Some REAL Americana… Deutsch Style!
My Aunt Hilda never made this, so I can honestly say, It’s right up there with the goodies she made… …without putting myself in a bind! 😀
Amazing!!! I don’t eat beef so I used ground turkey and added a bit of Worcestershire sauce. Reminds me of the Runzas my mom used to make, without the kraut. I loved the kraut, gives it a nice flavor!! I made some with cheese as well, yummy!! Highly recommended.
I love this recipe. I’ve used the bread recipe a couple of times, but changed the filling recipe. The first time I attempted this, it was using an Indian cauliflower and potatoe recipe with a masala sauce. It was wonderful. On the second attempt I used a a vegitable medley of mushrooms, fresh garlic, broccoli, kale, carrots, basil, cilantro, onion, carrots, cabbage, jalapeno, half a bag of kraut and some spices including salt and pepper. It was wonderful. The bread dough is easy to make and worked very will with both filling types. Also, I used rice milk instead of powdered milk. I froze the extra helpings after baking them, and thus far they have been great. Thanks for sharing this great recipe.
Flavor was good but lacking something. I think more kraut would make it better. I believe the kraut burgers from Runza are made with a potato dough which I think is better. Also, I a had a lot of dough left over. Overall, I think the recipe is good. Next time I will try a potato dough and use all kraut. FYI…I cooked at 350 degrees for 22 minutes.