Kelly's Hearty Kraut Burgers

Guest Post from Kelly!

Today I am happy to share with you my sister, Kelly. She has been making great meals since she was a teenager. Today she is going to share one of her recipes that she has added her personal twist. I can tell you, "It Rocks!" ..  Kelly's Hearty Kraut Burgers! 

 Kelly will be taking the role of guest blog author today! 

Thank you, Kelly!

Hi everyone! I enjoy creating fun dishes that I love to share with family and friends. I also, live a very busy life and love to take short cuts when I can. You will find a few in this recipe that are great time savers.

After trying other versions of Kraut Burgers, I decided it was time to create a burger that was to my own tastes and improve upon what I found out there. This is the first time I tried this recipe. I will admit adding the potatoes were my idea to make it heartier.

I also used the red cabbage because that is what we like. I didn't get it cut small enough before cooking so had to cut it down a little after it cooked. The cooked red cabbage is very prominent in the meat mixture. We liked it better because it is a sweeter taste.

I also added the dill pickle juice and mustard because I don't enjoy the fairly bland flavor of the typical kraut burgers that I have tried. I love the flavor of dill pickles and mustard in rouladen, so this is where I got my flavor inspiration.

 Kelly's Hearty Kraut Burgers

• 12 frozen yeast dinner rolls (I used Rhodes brand)
• 1 lb ground beef
• 1 medium onion halved and sliced thin
• 1/2 head cabbage, sliced thin*
• 1 can diced potatoes or about 1 1/2 c. fresh potatoes, diced small
• salt & pepper to taste
• 1 Tablespoon spicy brown mustard
• 1/2 cup dill pickle juice

Let dough thaw and rise.

Preheat oven to *350 F

Brown beef, drain and add onions and dash of salt and pepper. Let onions cook until translucent. 

Add sliced cabbage, and pickle juice, cook until cabbage is tender. (*note.. Make sure cabbage is cut small enough to not be "BIG" bites) 

Add potatoes and mustard. Lower heat and simmer 5 minutes.

 Let filling cool and transfer to bowl to cool in refrigerator until able to handle.
Place dough on floured board and roll out to 6" circles. Can also be stretched like pizza dough. 

Place about 1/4 cup of meat mixture in the center of the circle.

 

Bring edges to close at top, pinch edges together. 

Place gathered side down on a greased cookie sheet and bake at 350* for 20-25 minutes. 

Can be served with a spicy mustard or brown gravy. 

To make ahead, wrap baked burgers in plastic and refrigerate, they can be microwaved 45 seconds for an awesome meal.

I hope you enjoy making and serving these pretty baked burgers as much as I do!

Enjoy,

Kelly

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