Bierochen German Cabbage Burgers
Indulge in the hearty flavors of traditional German comfort food with these Bierochen German Cabbage Burgers—a perfect blend of tender, buttery bread and savory fillings that will transport your taste buds straight to Europe. These homemade buns are stuffed with a rich mixture of ground beef, caramelized onions, and tender shredded cabbage seasoned to perfection, then baked to a golden-brown finish. The soft, pillowy dough is made from scratch, creating the ultimate balance of fluffy and flavorful. Ideal for a satisfying lunch, dinner, or even a snack, these hand-held delights are as versatile as they are delicious. Bring a taste of old-world charm to your kitchen with this recipe, perfect for family gatherings or meal prep. Whether warm out of the oven or served at room temperature, these cabbage burgers are guaranteed to impress!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1.25 cups warm milk (110°F / 43°C)
- 3 tablespoons unsalted butter (melted)
- 1 large egg
- 1 pound ground beef
- 4 cups green cabbage (shredded)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
In a large mixing bowl, combine 2 cups of flour, active dry yeast, sugar, and salt.
Warm the milk to approximately 110°F (43°C), then stir it into the dry ingredients along with the melted butter and egg. Mix until smooth.
Gradually add the remaining 2 cups of flour, kneading until a soft dough forms. The dough should be slightly sticky but not too wet.
Turn the dough out onto a floured surface and knead for 5–7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and garlic to the skillet and sauté until fragrant, about 2 minutes.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5–7 minutes. Drain any excess fat.
Stir in the shredded cabbage, salt, and black pepper. Cook until the cabbage is tender but not mushy, about 8–10 minutes. Remove from heat and let the mixture cool.
Once the dough has risen, punch it down and divide it into 12 equal portions.
Roll each portion of dough into a circle about 6 inches in diameter.
Place a generous scoop of the filling in the center of each circle. Fold the edges of the dough over the filling, pinching them together to seal completely.
Place the sealed buns seam-side down on a baking sheet lined with parchment paper, leaving about 2 inches of space between each bun.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the remaining egg and water to create an egg wash. Brush the tops of the buns with the egg wash.
Bake the Bierochen in the preheated oven for 20–25 minutes, or until golden brown.
Allow the buns to cool slightly on the baking sheet before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 45.5 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 523 mg | 40% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2022 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
