Lauer-Kraut Burgers

Irishwitch
Silver Post Medal for All Time! 390 Posts

Total Time: 1 Hour

Yield: No idea

Source: http://www.foodnetwork.com/recipes/original-lauer-kraut-burgers-recipe.html

Ingredients:

• Burger
• 1 3/4 lb 80/20 ground beef
• 1 1/2 yellow onions, finely chopped
• 2 tsp black pepper, divided
• 1 head green cabbage, chopped
• 1/2 cup Lauer Kraut or bagged kraut. Don't used canned kraut.
• 1 tsp salt
• Bread Dough
• 2 Tbsp active dry yeast
• 1 Tbsp sugar
• 3/4 cup powdered milk
• 8 cups all-purpose flour
• 2 tsp salt
• 3/4 cup Crisco
• 3 eggs
• 1 tsp vegetable oil

Steps:

1. Brown the ground chuck in a large skillet over medium heat and crumble it as it browns. When browned, add the chopped onions and 1 teaspoon pepper. Cook the onion for 3 minutes. Add the chopped cabbage, sauerkraut, salt and the remaining pepper.
   
   Cook 10 minutes or so depending on how you like the cabbage. Strain and let cool.
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2. 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.
   
   In another 4 cup measuring cup, add the powdered milk then add water to the 2 cup mark. Stir together.
   
   In a large mixing bowl, add the flour, salt and shortening.
   
   When the yeast has risen double original size, cut the shortening into the flour. Make a well in the flour and add the eggs. Add the yeast mixture and the powdered milk mixture to the flour.
   
   Work together until it all comes away from the bowl. If needed, add 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.
3. To assemble the burgers: Put flour on the table then place the dough on the flour.
   Begin to roll the dough as close to a 24 inch by 30 inch rectangle as you can.
   
   When done, cut the dough into 6 x 6 inch squares. Take a square of dough and roll it out to about 8 by 8 inches.
   
   Turn the square over, place a full cup of filling mixture into the middle of the dough.
   
   Bring the opposite corners of the square together, repeat with the 2 opposite corners. You should have all 4 corners drawn together.
   
   Pinch down the 4 seams of the dough, push down slightly on the kraut burger,
   releaseing extra air and to find where the burger is not sealed.
   
   Turn the pocket over and place on a parchment-lined baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.
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