Are you looking for a unique and flavorful burger recipe that will tantalize your taste buds? Look no further than sauerkraut chickturk burger patties! This creative twist on the classic burger combines the tangy, sour flavor of sauerkraut with the juicy deliciousness of ground chicken and turkey. The result is a burger patty that is packed with flavor and sure to be a hit at your next backyard barbecue or weeknight meal.
Let's cook with our recipes!
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.
KRAUTBURGER
A lean version of a German beef and cabbage filled roll. They freeze very well, and are good dipped in mustard.
Provided by MARLENE_PEARCE
Categories World Cuisine Recipes European German
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
- Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
- Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 30.3 g, Cholesterol 33.3 mg, Fat 13.2 g, Fiber 3.1 g, Protein 15.1 g, SaturatedFat 4.8 g, Sodium 537.3 mg, Sugar 3.6 g
PORK BURGERS WITH SAUERKRAUT & GRUYèRE RECIPE - (4.6/5)
Provided by Deli1
Number Of Ingredients 8
Steps:
- Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 tablespoons of the fat from the skillet. In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds, and nutmeg with your hands. Form into four 1/2-inch-thick patties. Return the skillet to medium heat. When the bacon fat is hot, add the burgers and cook for 6 minutes. Flip the burgers, cover the skillet, and continue to cook until an instant-read thermometer inserted into a burger registers 160°F for well done, about 5 minutes more. Turn off the heat, top each with a slice of the cheese, cover, and let sit until the cheese has melted, about 1 minute. Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm. Build burgers on toasted rye bread, top with sauerkraut, and serve.
SAUERKRAUT CHICKTURK BURGER PATTIES
Make and share this Sauerkraut Chickturk Burger Patties recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thouroughly mix together, chicken, turkey, egg, 3/4 cup saurkraut, onion, wostershire sauce, mustard, pepper, and sage if using.
- Divide mix into 4 patties. Spray a non stick frypan generously with veggie spray; heat to a sizzle. Add patties, reduce heat to medium, cook for about 3 minutes, 'til well browned and flip, cook another 3 minutes, put lid on frypan and cook another 8 minutes; remove lid and place a slice of cheese on top of each pattie, put lid back on and cook another 5 or 6 minutes or until the cheese melts.
- Remove to plate on top of toasted bottom of roll; place 1/4 cup saurkraut on top of each pattie; top with other half of roll.
- Or alternately leave the roll out and serve with mustard, veggies and potatoes.
Nutrition Facts : Calories 174.4, Fat 4.6, SaturatedFat 1.4, Cholesterol 125, Sodium 537.3, Carbohydrate 5.3, Fiber 1.9, Sugar 2.2, Protein 26.9
KRAUTBURGERS
Even after more than 50 years of marriage, I love to bake and cook for family and friends. The recipe for these rolls stuffed with cabbage and ground beef has been in my files for years.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 32 buns.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, cook cabbage and onion until tender. , In a large bowl, combine the meat, cabbage mixture, salt, pepper and seasoned salt. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. square. Cut into 4-in. squares. Place 1/4 cup filling in the center of each. Bring corners over filling; pinch to seal. , Place, seam side down, on greased baking sheets. Do not let rise. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Refrigerate leftovers.
Nutrition Facts :
Tips:
- Choose the Right Cabbage: For the best sauerkraut, select firm, fresh green cabbages with tightly packed leaves.
- Shred Finely: For a more delicate texture, finely shred the cabbage using a sharp knife or a food processor fitted with a slicing disc.
- Season Well: Use a generous amount of salt to draw out the moisture from the cabbage and enhance its flavor.
- Keep it Clean: Ensure your hands, utensils, and fermentation container are clean to prevent contamination.
- Maintain the Right Temperature: Keep the sauerkraut at a consistent temperature between 60-75°F (15-24°C) during fermentation. This temperature range promotes beneficial bacteria growth.
- Be Patient: Allow the sauerkraut to ferment for at least two weeks, but four to six weeks is ideal for developing its full flavor and probiotic benefits.
- Store Properly: Once fermented, store the sauerkraut in airtight containers in a cool place like a refrigerator or cellar. It can be kept for several months.
Conclusion:
Sauerkraut is a delicious, versatile, and nutritious food that can be enjoyed in various ways. Whether you're making traditional German dishes like sauerkraut and sausage or incorporating it into modern recipes like sauerkraut chickturk burger patties, this fermented cabbage adds a unique tangy flavor and a boost of beneficial probiotics to your meals. Experiment with different recipes and discover the many ways to enjoy this age-old culinary delight.
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