ORIGINAL LAUER-KRAUT BURGERS
Provided by Food Network
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
STUFFED BURGERS
Make and share this Stuffed Burgers recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 28m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Shape ground round into 8 thin patties.
- Place 1 slice swiss, 6 slices mushrooms and 1 slice cheddar on 4 patties.
- Top with second pattie and seal edges well.
- Pan fry on med heat for about 8 minutes per side, until meat is done.
- Salt and pepper to taste.
- Place on buns and add lettuce, tomato and onion.
NORTHERN STUFFED BURGERS
These burgers are first mixed with some spices for flavor, then you stuff them with your favorite condiments. We use any or all of the following: mustard, ketchup, chili sauce, relish, chopped dill pickles and grated cheese.
Provided by Dan
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a large bowl, combine the ground beef with the garlic powder, ground black pepper and celery seed to taste. Mix well and form into 8 flat patties.
- Spread 4 of the patties with your favorite condiments, then place the 4 remaining patties over these and seal the edges.
- Grill over high heat for 5 minutes per side, or to desired doneness. Use either two spatulas to turn, or you could use a fish basket.
Nutrition Facts : Calories 704.7 calories, Carbohydrate 0.1 g, Cholesterol 192.9 mg, Fat 60.3 g, Protein 37.8 g, SaturatedFat 24.5 g, Sodium 154.8 mg
MOM'S LEGENDARY STUFFED HAMBURGERS
These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center. A real family favorite. I like to serve them on a bun topped with sauteed mushrooms and Swiss cheese. Use extra lean or lean ground beef instead of medium because the bacon adds to the fat content of the meat.
Provided by LAURASC
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a grill for medium heat. When hot, lightly oil the grate.
- Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
- In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
- Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 873.8 calories, Carbohydrate 27.6 g, Cholesterol 189.3 mg, Fat 61.6 g, Fiber 1.7 g, Protein 48.2 g, SaturatedFat 23.6 g, Sodium 1215.1 mg, Sugar 3.8 g
LAURA'S STUFFED BURGERS WITH ZINFANDEL SAUCE
These burgers are bursting with flavor! Seasoned meat stuffed with fontina and bacon topped with Gorgonzola and a red Zinfandel mushroom sauce! Make sure you're hungry, these burgers are very filling!
Provided by MATERIALGIRL
Categories Stuffed Main Dishes
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix together the ground beef, onion soup mix, 1 cup minced red onion, Worcestershire sauce, garlic, and Dijon mustard with your hands. Shape the mixture into 4 patties of equal size. Place about half of the fontina cheese and bacon bits in the center of 2 of the patties; top with the other 2 patties and press edges of the patties to seal the cheese and bacon inside.
- Heat the olive oil in a large skillet over medium-high heat. Cook 1 cup red onion in the hot oil until translucent, about 5 minutes. Add the mushrooms and garlic to the onions; cook and stir until the mushrooms are softened, about 5 minutes. Pour the beef broth and Zinfandel into the skillet and bring to a simmer; allow to cook until the liquid reduces by about half.
- Cook burgers on the preheated grill to your desired degree of doneness, 7 to 10 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top the burgers with equal amounts of the Gorgonzola cheese; cook until the Gorgonzola begins to melt, about 1 minute more. Place the burgers on the Kaiser rolls and top with the Zinfandel reduction sauce to serve.
Nutrition Facts : Calories 1210.3 calories, Carbohydrate 56.3 g, Cholesterol 226.3 mg, Fat 64.2 g, Fiber 5.5 g, Protein 79.4 g, SaturatedFat 28 g, Sodium 3964.7 mg, Sugar 12.3 g
LAURA'S STUFFED BURGERS WITH CARAMELIZED ONIONS AND SWISS
This may seem like a lot of time for preparing a hamburger, but the extra time spent sauteing the onions is worth it. Yum!
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 14
Steps:
- Combine lean ground beef and next 3 ingredients; (shape into 12 equal-size patties for 6 servings or 16 patties for 8 servings); cover and chill.
- Cook onions and sugar in hot oil over medium-low heat 30 minutes, or until caramel-colored, stirring occasionally. Cool 10 minutes.
- Spoon onions evenly over half of the patties. Top evenly with cheese slices, tearing cheese slices as needed to fit patties. Cover with remaining patties, pressing edges to seal.
- Coat grill rack with cooking spray. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees ) 5 to 7 minutes on each side or to desired degree of doneness.
- Arrange stuffed patties over bun bottoms, top with lettuce, tomato, and if desired, ketchup and mayonnaise.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 24 g, Cholesterol 77.4 mg, Fat 20 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 8.2 g, Sodium 435.6 mg, Sugar 4.9 g
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