Delectable Krautburgers: A Step-by-Step Guide to Homemade Goodness
Krautburgers, also known as bierocks or runzas, are a savory delight, a pocket of pure comfort food. Imagine a soft, yeast dough enveloping a flavorful filling of seasoned ground beef, shredded cabbage (or sauerkraut, depending on the recipe), and onions. Baked to golden perfection, each bite is an explosion of textures and tastes. This article provides a comprehensive guide to making krautburgers from scratch, offering variations and tips to ensure your success. Whether you’re a seasoned baker or a kitchen novice, prepare to embark on a culinary adventure that will impress your family and friends.
## What are Krautburgers?
Before diving into the recipe, let’s understand what makes krautburgers so special. Originating from Eastern European immigrant communities, particularly in areas like Kansas and Nebraska, these filled buns have become a regional favorite. The name “krautburger” is a straightforward description: a burger filled with kraut (sauerkraut). However, many recipes actually use fresh cabbage instead of fermented sauerkraut, resulting in a milder flavor. Bierock is a German name for similar type of pastry. Runzas, popular in Nebraska, are another close relative, often distinguished by their specific shape and filling. Regardless of the name, the concept remains the same: a portable, satisfying meal perfect for lunch, dinner, or even a snack.
## Key Ingredients for the Perfect Krautburger
The quality of your ingredients significantly impacts the final product. Here’s a breakdown of the essential components:
* **Dough:** The foundation of any krautburger is the dough. A slightly sweet yeast dough works best, providing a soft and slightly chewy texture. You can use a pre-made dough to save time, but homemade dough offers superior flavor and texture.
* **Ground Beef:** Lean ground beef is preferred to avoid excessive greasiness. However, a small amount of fat (around 80/20 lean-to-fat ratio) contributes to the flavor and moisture of the filling. Ground chuck is a good choice.
* **Cabbage/Sauerkraut:** This is the defining ingredient. Fresh green cabbage, finely shredded, provides a mild and slightly sweet flavor. Sauerkraut, on the other hand, offers a tangy and fermented taste. The choice is yours, depending on your preference.
* **Onions:** Yellow or white onions, finely chopped, add a savory depth to the filling.
* **Seasonings:** Salt, pepper, garlic powder, and onion powder are the essential seasonings. Feel free to experiment with other spices like caraway seeds, paprika, or even a pinch of red pepper flakes for a touch of heat.
* **Butter/Oil:** Used for sautéing the vegetables and greasing the baking sheet.
* **Egg (Optional):** An egg wash before baking adds a golden-brown sheen to the krautburgers.
## The Ultimate Krautburger Recipe: A Step-by-Step Guide
This recipe uses fresh cabbage for a milder flavor. If you prefer sauerkraut, simply substitute the cabbage with drained and rinsed sauerkraut. Remember to adjust the salt accordingly, as sauerkraut is naturally salty.
**Yields:** Approximately 12 krautburgers
**Prep time:** 2 hours (including dough rising time)
**Cook time:** 25-30 minutes
**Ingredients:**
**For the Dough:**
* 3 cups all-purpose flour, plus more for dusting
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 1 package (2 1/4 teaspoons) active dry yeast
* 1 cup warm milk (105-115°F)
* 1/4 cup melted butter
* 1 large egg
**For the Filling:**
* 1 tablespoon butter or oil
* 1 large yellow onion, finely chopped
* 1 pound lean ground beef
* 1 medium head green cabbage, finely shredded (about 6 cups)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Optional: 1/2 teaspoon caraway seeds
**For the Egg Wash (Optional):**
* 1 large egg
* 1 tablespoon milk or water
**Equipment:**
* Large mixing bowl
* Stand mixer (optional)
* Measuring cups and spoons
* Large skillet or Dutch oven
* Baking sheet
* Parchment paper (optional)
* Pastry brush (for egg wash)
**Instructions:**
**Part 1: Preparing the Dough**
1. **Activate the Yeast:** In a large mixing bowl (or the bowl of your stand mixer), combine the warm milk, sugar, and yeast. Stir gently and let stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.
2. **Combine Wet Ingredients:** Add the melted butter and egg to the yeast mixture. Whisk to combine.
3. **Add Dry Ingredients:** Gradually add the flour and salt to the wet ingredients, mixing until a shaggy dough forms. If using a stand mixer, use the dough hook attachment and knead for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky but not overly so. Add a little more flour, one tablespoon at a time, if necessary.
4. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This allows the yeast to work its magic and create a light and airy dough.
**Part 2: Making the Filling**
1. **Sauté the Onions:** While the dough is rising, prepare the filling. Heat the butter or oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. **Brown the Ground Beef:** Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. **Add the Cabbage and Seasonings:** Add the shredded cabbage, salt, pepper, garlic powder, onion powder, and caraway seeds (if using) to the skillet. Stir well to combine. Cook until the cabbage is softened and wilted, about 10-15 minutes. Stir occasionally to prevent sticking. The cabbage should reduce in volume significantly.
4. **Taste and Adjust Seasonings:** Taste the filling and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder to suit your preference. Remove the filling from the heat and let it cool slightly.
**Part 3: Assembling and Baking the Krautburgers**
1. **Preheat Oven and Prepare Baking Sheet:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly.
2. **Punch Down the Dough:** Once the dough has doubled in size, gently punch it down to release the air.
3. **Divide the Dough:** Turn the dough out onto a lightly floured surface and divide it into 12 equal portions. You can use a kitchen scale to ensure even size.
4. **Shape the Krautburgers:** Roll each portion of dough into a ball. Then, flatten the ball into a circle about 4-5 inches in diameter. You can use a rolling pin or simply flatten it with your hands. Place about 1/4 cup of the cooled filling in the center of each circle.
5. **Seal the Krautburgers:** Bring the edges of the dough up and over the filling, pinching them together to seal tightly. Make sure there are no gaps to prevent the filling from leaking out during baking. You can shape the krautburgers into rounds, ovals, or even triangles, depending on your preference.
6. **Place on Baking Sheet:** Place the assembled krautburgers on the prepared baking sheet, seam-side down, leaving some space between each one.
7. **Second Rise (Optional):** For a lighter and fluffier krautburger, let the assembled krautburgers rise for another 15-20 minutes before baking. Cover them loosely with a clean kitchen towel.
8. **Prepare Egg Wash (Optional):** In a small bowl, whisk together the egg and milk or water. Brush the tops of the krautburgers with the egg wash for a golden-brown color.
9. **Bake:** Bake in the preheated oven for 25-30 minutes, or until the krautburgers are golden brown. Check the bottoms to ensure they are also cooked through.
10. **Cool and Serve:** Remove the krautburgers from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature. These are delicious on their own, or with a side of mustard or your favorite dipping sauce.
## Variations and Tips for Krautburger Perfection
* **Sauerkraut vs. Cabbage:** As mentioned earlier, you can use sauerkraut instead of fresh cabbage. Be sure to drain and rinse the sauerkraut well to remove excess salt and acidity. You may also want to reduce the amount of salt you add to the filling.
* **Add Cheese:** Incorporate shredded cheese, such as cheddar, mozzarella, or Swiss, into the filling for an extra layer of flavor. About 1/2 cup of cheese per pound of ground beef is a good starting point.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
* **Vegetarian Option:** Replace the ground beef with crumbled vegetarian ground beef substitute or cooked lentils for a vegetarian-friendly version.
* **Sweet and Savory:** Add a touch of sweetness to the filling with a tablespoon of brown sugar or a drizzle of honey.
* **Garlic Lovers:** Increase the amount of garlic powder or add fresh minced garlic to the filling.
* **Make Ahead:** The filling can be made ahead of time and stored in the refrigerator for up to 2 days. The assembled krautburgers can also be frozen before baking. To bake frozen krautburgers, thaw them overnight in the refrigerator and then bake as directed.
* **Dough Variations:** Experiment with different dough recipes. A potato dough or a sourdough dough would add a unique flavor and texture.
* **Serving Suggestions:** Krautburgers are great on their own, but they also pair well with side dishes like potato salad, coleslaw, or a simple green salad.
* **Don’t Overfill:** Overfilling the krautburgers will make them difficult to seal and prone to bursting during baking. Be conservative with the amount of filling you use.
* **Seal Tightly:** Ensure that the krautburgers are sealed tightly to prevent the filling from leaking out. Use your fingers to pinch the dough together firmly.
* **Cool Completely:** Allow the krautburgers to cool slightly before serving to prevent burning your mouth.
## Storing and Reheating Krautburgers
* **Storing:** Leftover krautburgers can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat krautburgers, you can use several methods:
* **Oven:** Preheat your oven to 350°F (175°C). Wrap the krautburgers in foil and bake for 10-15 minutes, or until heated through.
* **Microwave:** Microwave the krautburgers on high for 1-2 minutes, or until heated through. Be careful not to overheat them, as they can become tough.
* **Skillet:** Heat a skillet over medium heat. Add a small amount of oil or butter and cook the krautburgers for 3-5 minutes per side, or until heated through.
## Conclusion
Krautburgers are a delicious and satisfying comfort food that are perfect for any occasion. With this comprehensive recipe and helpful tips, you can easily make these delightful filled buns from scratch. Whether you prefer the mild flavor of fresh cabbage or the tangy taste of sauerkraut, you can customize the filling to your liking. So, gather your ingredients, roll up your sleeves, and get ready to create a batch of homemade krautburgers that will impress everyone who tries them! Happy baking!