Cooking with Danielle - Kraut Burgers
Channel: Sean Adams
Date: 16/04/2020

http://www.CookingWithDanielle.com

Kraut Burger

2 1/2 Pounds of ground Beef (or ground meat of your choice - beef, pork, chicken, turkey, etc)
2 Heads of cabbage or approximately 3 bags of shredded cabbage
2 packets of Onion Soup Mix
Sharp Cheddar Cheese (or cheese of your choice) - sliced (at room temperature)
3 loafs of Bread - we use frozen Bridgford Ready Dough (NOTE -  you can make your own but need to be equivalent to 3 loafs)

Directions:

Bread:
If making fresh bread make per directions
If using frozen - place on a greased cookie sheet and place in cold off oven overnight to let bread thaw out and rise. Bunch risen dough in the morning and allow to rise a second time.

Filling:
In a large pan or skillet, brown meat. If meat is not lean, draw fat once browned. Put back on heat (low to medium heat) and add cabbage and cover to allow cabbage to steam. Mix meat and cabbage together and continue to heat until cabbage is wilted and cooked down. Depending on the size of you pan/skillet you may have to add cabbage  in multiple stages. Once all cabbage is cooked down and incorporated with the meat sprinkle the top of the meat and cabbage mixture with the two packets of onion soup mix. Stir soup mix into the mixture and simmer on low heat for 45 minutes to 1 hour. Check every 15 minutes to stir and scrape caramelization. The more caramelization the better, but do not burn.

Making the burgers:
Take 2-3 tablespoons of the bread and flatten out (be careful not to tear the dough), place sliced cheese on the bottom and scoop 2-3 spoonfuls of meat mixture on the cheese and then fold the ends of the bread together to make a pocket. The secret is to twist the dough at the end to seal the bottom and then flip it over on a greased cookie sheet to keep the dough sealed. 

Bake at 350 degrees for 15-20 minutes until the dough is golden brown.