Mom's Kraut Burgers
Ingredients
- 1 batch of yeast dough
- 1 pound ground beef
- 6 cups shredded cabbage
- 1 can or about 12 ounces enchilada sauce
- salt and black pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
Instructions
- Add ground beef, diced onion, cabbage and seasonings to a large skillet (or two medium skillets if necessary.)
- Brown the ground beef and cook until the cabbage is almost tender.
- Add the enchildada sauce and cook for a minute longer.
- Set the mixture aside to cool while you roll out the dough.
- Divide the yeast dough in half; work with one half at a time.
- On a floured surface, roll out the first half of dough about 1/4 inch thick.
- Cut into pieces (4 or 6 depending on how big you want the burgers)
- Spoon meat mixture onto pieces of yeast dough
- Wrap dough ends around meat making a neat bundle
- Place bundle on baking sheet with the seam-side (pinched edges) down. (Use parchment paper for easier clean up but it is not necessary to use a greased baking sheet.)
- Repeat until all of the mixture and bread dough are used up.
- Bake at 350 for about 25-30 minutes, checking for doneness the last five minutes.
- Tops should be golden brown when they are cooked.
- Brush with melted butter, if desired (yummy!)
Notes
I love using Trader Joe's enchilada sauce but you can use any kind you like. Sometimes I make my own using this enchilada sauce recipe.
Another time saver would be to purchase shredded cabbage.
It's best not to have the burgers touching on your cookie sheet but you can see that it won't ruin the burgers if you have to let them touch. Ideally, when baked they look like an uncut burger bun.
Serve with a garden salad or potato salad.
Goes great with sweet potato fries too.
Nutrition
Serving: 1/8 recipeCalories: 335kcalCarbohydrates: 42gProtein: 21gFat: 9gFiber: 2gSugar: 2g
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