Yup, “groutburgers.” Mr17’s granny, Nina, got this recipe from friends, and we think the name derives from “kraut burgers” because of the cabbage in the filling. Savory filling wrapped in a soft bun, mmmmm–yummy!
Nina always makes jillions of these, I cut her recipe in half–enough for dinner and leftovers for the three of us. double the recipe for a potluck!
For the bread:
- 1/2 cup warm water
- 1 pkg dry yeast
- 1 cup lukewarm milk
- 1/4 cup sugar
- 1 tsp salt
- 1 egg
- 1/4 cup (half a stick) unsalted butter, room temperature
- 3 1/2-4 cups flour
For the filling:
- 1 pound ground meat (Nina always used beef, I used chicken, ’cause that’s what I had–surprisingly yummy!)
- 1 medium onion, chopped
- 1/2 small head of cabbage, grated
- salt, pepper, garlic powder, or any other seasonings you like to taste
Start the bread first. Dissolve the yeast in warm water.
Mix in milk, sugar, butter, salt, egg and 2 cup of the flour.
Beat until smooth and add enough of the remaining flour to make the dough easy to handle.
Turn dough out onto a floured surface.
Knead until smooth, about 5 minutes.
Place in a greased bowl; turn greased side up.
Cover and let rise in a warm place until double; about 1 1/2 hours.
Punch down dough, cover and let rise a bit more while you make the filling.
Preheat oven to 375F.
Brown the ground meat and onions together.
Add the cabbage and cook until cabbage is tender. Add seasonings and let it sit while you prepare the dough.
Divide dough in half. Roll out each half and cut into 5″ (ish) squares.
Divide the filling in half and place evenly onto dough squares. Use the rest of the filling with the second half of the dough.
For each square, pull up two sides and pinch them together along the seam. Pull up another side and pinch it to the others, and finally pull up the last side to make a little packet. You may need to get creative with the “squares” from the corners of your rolled-out dough. Mine ended up kind of triangular.
Place the groutburgers on a parchment or silpat-lined baking sheet. I needed two sheets for all of my little burgers.
Bake 20-25 minutes, until golden brown. Brush with butter if you like.
Serve ’em up at least two per person. Plenty for me, but the guys had seconds!
Eat as is or cut them in half. Dip in whatever you like–mustard (my fav), catsup (Mr17’s fav), or some sort of combo (Michael liked mustard and hot sauce).
You might be thinking that this is a complicated way to have a burger. Well, it kinda is, but the result is so WAY better than a burger! Tender-soft dough with a savory meat and veggie filling all wrapped up in a one-handed meal. Yummy! I make them when I have time to dink around with a yeast dough; not a recipe for an in-a-hurry week night! Groutburgers are a perfect grab-and-go lunch. Mr17 takes them to school and eats them cold. I like to nuke them for a few seconds.
Once you have the technique, play with the fillings….how ’bout a mushroom-swiss burger this way?! BTW, this dough is also fabulous to use as a base for cinnamon rolls….mmmm!