Ingredients:
For The Burger Filling:
1 3/4 pounds 80/20 ground chuck
1 1/2 yellow onions, chopped 1/4-inch
2 teaspoons fresh black pepper grind, divided
1 medium head green cabbage, chopped 1/4-inch
1/2 cup Homemade Kraut (you can substitute with bagged kraut, but not canned)
1 teaspoon salt
For The Burger Bread Dough Mix:
2 Tablespoons active dry yeast
1 Tablespoon sugar
3/4 cup powdered milk
8 cups all-purpose flour, plus more for rolling and dusting
2 teaspoons salt
3/4 cup shortening
3 eggs
1 teaspoon vegetable oil
Directions:
For the Burger Filling:
Brown the ground chuck in a large skillet over medium heat.
Crumble the meat pretty finely as it browns.
Once browned, add the chopped onions and 1 teaspoon pepper.
Cook the onion down, about 3 to 5 minutes.
Add the chopped cabbage, sauerkraut, salt and the remaining teaspoon of pepper.
Let cook 10 to 15 minutes, depending on how done you would like the cabbage to be.
Strain.
Let cool.
For The Dough:
Put the yeast and sugar in a 4 cup measuring cup and add warm water to the 1 cup mark.
Stir together.
Leave for 5-10 minutes to activate.
Put the powdered milk in another 4 cup measuring cup.
Add water to the 2 cup mark.
Stir together.
In large mixing bowl, add the flour, salt and shortening.
Once the yeast has activated to twice the original size, cut the shortening into the flour by hand.
Make a well in the flour; add the eggs.
Add the yeast mixture and the powdered milk mixture to the flour.
Mix together until all dough comes away from the bowl
(add a bit more flour or water as needed).
Oil the dough slightly on each side.
Cover and then let rise 10 minutes.
Punch down and let rise another 15 minutes.
To Assemble the Kraut Burgers:
Sprinkle table with flour.
Dump the dough on the flour.
Begin to roll the dough as close to a rectangle, roughly 24 by 30 inches.
Once the dough is rolled out, cut the dough into squares, about 6 inches by 6 inches.
Take a square of dough and roll it out a little bigger, roughly 8 inches by 8 inches.
Turn the re-rolled square over.
Add a full cup of filling mixture into the middle of the dough.
Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners together.
Then pinch down the seams of the dough.
Once you pinch all the seams, push down slightly.
Place the sealed pocket seam side down on a parchment-lined baking sheet.
Bake for 15 to 20 minutes.