Platte County Fair Kraut Burgers
Transport your taste buds to the heart of Midwest tradition with these irresistible Platte County Fair Kraut Burgers. A beloved fusion of soft, homemade bread dough encases a hearty filling of seasoned ground beef, sweet onion, and tangy sauerkraut, creating the ultimate comfort food. Perfectly golden-brown from a glistening egg wash, these kraut burgers offer a unique blend of savory and sour flavors wrapped in one delicious package. With step-by-step instructions to make the dough from scratch, this recipe brings a touch of nostalgia to your kitchen while showcasing the beauty of simple, wholesome ingredients. Ideal for family dinners, potlucks, or as a handheld snack, these kraut burgers are a crowd-pleaser that's worth every minute of preparation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 cups All-purpose flour
- 1 packet Active dry yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1.5 cups Warm water (110°F/45°C)
- 3 tablespoons Unsalted butter, melted
- 1 pound Ground beef
- 1 medium Sweet onion, diced
- 2 cups Sauerkraut, drained
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 1 large Egg, beaten (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour, active dry yeast, granulated sugar, and salt.
Stir in the warm water and melted butter. Mix until a soft dough begins to form.
Gradually add the remaining 3 cups of flour, 1 cup at a time, kneading until the dough is smooth and elastic. This should take 8-10 minutes by hand or about 5 minutes with a stand mixer and dough hook.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for 1 hour or until it doubles in size.
While the dough rises, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is translucent. Drain excess fat if needed.
Stir in the drained sauerkraut, black pepper, and 0.5 teaspoon of salt. Cook for an additional 5 minutes, then remove from heat and let the filling cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal portions.
Roll each portion into a 6-inch circle. Place about 1/3 cup of the filling in the center of each circle.
Fold the edges of the dough up and over the filling, pinching to seal completely. Place seam-side down on the prepared baking sheet.
In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash. Brush the tops of each kraut burger with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
Remove from the oven and let cool slightly before serving. Enjoy these kraut burgers warm!
Nutrition Facts
Calories |
4082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 6898 mg | 300% | |
| Total Carbohydrate | 520.3 g | 189% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 41.6 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 295 mg | 23% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 2716 mg | 58% | |
*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.
