Ingredients:
- 1 1/2 yellow onions, chopped 1/4-inch
- 2 tsp restaurant-grind black pepper, divided
- 1/2 cup lauer kraut (substitute bagged kraut, not canned)
- 3 eggs
Directions:
- For the burger filling: Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Once the chuck is browned, add the chopped onions and 1 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sour kraut, salt and the remaining1 teaspoon pepper. 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 set to activate. Put the powdered milk in another 4 cup measuring cup and add water to the 2 cup mark. Stir together. In large mixing bowl, add the flour, salt and shortening. Once the yeast has risen to twice its original size, cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs. Then add the yeast mixture and the powdered milk mixture to the flour. Work together until it all comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and then let rise 10 minutes. Pinch and let rise another 15 minutes.
- To assemble the Lauer-Kraut burgers: Put bench flour on the table 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 for 15 to 20 minutes.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.94 Kcal (1695 kJ) | ||
| Calories from fat | 133.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.84g | 23% | |
|---|---|---|---|
| Cholesterol | 60.24mg | 20% | |
| Sodium | 464.6mg | 19% | |
| Potassium | 415.76mg | 9% | |
| Total Carbs | 49.07g | 16% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 18.73g | 37% | |
| Vitamin C | 19.3mg | 32% | |
| Iron | 1.6mg | 9% | |
| Calcium | 89.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 220.67 Kcal (924 kJ) | ||
| Calories from fat | 72.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 23% | |
|---|---|---|---|
| Cholesterol | 32.83mg | 20% | |
| Sodium | 253.18mg | 19% | |
| Potassium | 226.57mg | 9% | |
| Total Carbs | 26.74g | 16% | |
| Sugars | 2.17g | 16% | |
| Dietary Fiber | 2.03g | 15% | |
| Protein | 10.21g | 37% | |
| Vitamin C | 10.5mg | 32% | |
| Iron | 0.9mg | 9% | |
| Calcium | 48.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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