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For the burger filling: Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns.
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2
Once the chuck is browned, add the chopped onions and 1 teaspoon pepper.
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3
Cook the onion down a little, 3 to 5 minutes.
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Add the chopped cabbage, sour kraut, salt and the remaining1 teaspoon pepper.
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Let the mixture cook 10 to 15 minutes, depending on how done you like the cabbage.
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Strain and let cool.
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7
For the dough: Put the yeast and sugar in a 4 cup measuring cup and add warm water to the 1 cup mark.
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Stir together and let set until the yeast rises to twice its original size.
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9
Put the powdered milk in another 4 cup measuring cup and add water to the 2 cup mark.
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Stir together.
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11
In large mixing bowl, add the flour, salt and shortening.
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12
Cut the shortening into the flour by hand.
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13
Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour.
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14
Work together until it all comes away from the bowl (you may need a touch more flour or water).
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15
Oil the dough slightly on each side, cover and then let rise 10 minutes.
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Pinch and let rise another 15 minutes.
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To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Put bench flour on the table and put the dough on the flour.
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18
Begin to roll the dough as close to a rectangle as you can, roughly 24 by 30 inches.
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19
Once the dough is rolled out, cut the dough into squares, roughly 6 by 6 inches.
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20
Take a square of dough and roll it out a little bigger, roughly 8 by 8 inches.
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21
Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough.
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Bring the opposite corners of the square together, and then bring the other 2 opposite corners together.
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You should have all 4 corners drawn together.
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24
Then pinch down the 4 seams of the dough.
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25
Once you pinch all the seams, push down slightly on the kraut burger.
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26
This will release extra air and help you find any place you missed sealing the kraut burger.
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27
Turn the sealed pocket over and place on a parchment-lined baking sheet.
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28
Repeat with the remaining ingredients.
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Bake for 15 to 20 minutes.
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30
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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31
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
