Kraut Burger Pockets-Annette's

Annette W. Recipe

By Annette W. greeneyez

8-two a piece
Prep Time:
Cook Time:

When you're from Nebraska like I am, you're a die hard "Runza" or as some call them "Kraut Burger" lover. They are dough filled pockets of yummy goodness stuffed with very well seasoned ground beef, onions and cabbage. Many people also used sauerkraut in them. Sometimes along with the cabbage and sometime in place of the cabbage.

You can make your own dough, use hot roll mix, Rhodes rolls or just about anything you can stuff the filling in. Here, I decided to use up 2 cans of Grand Biscuits. They are so yummy.

Recipe and photos are my own.


2 can(s)
grands biscuits (16 total)
2 lb
lean ground beef
1 large
onion, chopped
1 can(s)
1 c
cheddar cheese, finely shredded
Lots of
gourmet garlic (garlic salt and parsley)
Lots of
ground black pepper

Directions Step-By-Step

Preheat oven to temperature on Grand Biscuits.
Chop onion and add it to ground beef in a skillet. Season it VERY WELL with gourmet garlic and ground black pepper. (The seasoning is what stands out in Kraut burgers and Runza's, especially the black pepper)
When ground beef is just about done, open and drain the sauerkraut VERY well. I put mine in a collander and use a fork to push down on it to get all the liquid out. Add it to the ground beef and stir to incorporate.
When filling is done. Remove from burner and set aside.
Get out your biscuits and open them up. Prepare a surface to roll them out. I do not use any flour on my rolling pin or the surface since there is butter in the biscuits they don't tend to stick. You may want to do one can at a time and leave the other one in the refrigerator until ready to use.
Roll out your biscuits in both directions. You want them to be a round circle, big enough to hold about 2/3 cups of filling and still be able to fold the dough over and make a pocket. See my picture as a reference.
Place a scoop of filling in the center, sprinkle on a little cheddar cheese, then fold over one side of the dough and then pinch the edges together to form a pocket. Place on an ungreased cookie sheet.
Bake for 18 minutes or until the tops are golden brown. You want to make sure the bottoms are not doughy. Move to a cooling rack to cool for a few minutes before sinking your teeth into these little yummies. Enjoy!
***These are great to eat plain but they are also great dipped in mustard, ketchup or horseradish sauce.***

About this Recipe

Main Ingredient: Beef
Regional Style: German

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M Stone MES2
Mar 28, 2015
Ca these be frozen before or after baking? Thank you for the recipe, it's a keeper!
Annette W. greeneyez
Oct 23, 2012
Oh yeah you can use frozen dough, frozen rolls, bread mix, homemade dough or anything you can come up with. As you'll see on my Krautburger recipe, there are a few other names for them. All I know is they are delicious no matter what they are called!
Jean Reiners Pinto
Oct 23, 2012
I'll try that recipe too. Our family called these Pirozhkie (parush'kee) years ago when my mom and grandma made them. I always that is was more of a Bohemian thing. My mom used frozen bread dough to make them. I'm sure there are many short cuts.
Annette W. greeneyez
Oct 23, 2012
Oh there's nothing better than a homemade Runza though Jean. Or Krautburgers as I call them. If you like this recipe, make sure you check out my Krautburgers. They're the real deal. You just can't beat them. We don't even eat Runza anymore. They just don't come close to the homemade version. Krautburgers-Annette's
Jean Reiners Pinto
Oct 23, 2012
Oh I will definitely try these! We had Runza restaurants in Sioux Falls for awhile but for some reason they didn't make it so whenever we get down to Lincoln to see family we try to get some Runzas!