Kraut Burger Pockets-Annette's

Recipe Rating:
 7 Ratings
Serves: 8-two a piece
Prep Time:
Cook Time:
Cooking Method: Bake


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

The Cook

Annette W. Recipe
Well Seasoned
Lincoln, NE (pop. 258,379)
Member Since Oct 2011
Annette's notes for this recipe:
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.
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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.***

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user Annette W. greeneyez - Apr 7, 2012
I tried this recipe and say it's Family Tested & Approved!
user Sherri Logan Williams logansw - Apr 7, 2012
you have such great recipes! sw☺
user Annette W. greeneyez - Apr 7, 2012
Thanks Sherri. Coming from you that means a lot. I just love to cook simple, comforting, home style food. I started when I was young and just never stopped.
user Sherri Logan Williams logansw - Apr 7, 2012
simple and comforting is always best in my book! it's reminds me of home. sw☺

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