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kraut burger pockets-annette's

(7 ratings)
Recipe by
Annette W.
Lincoln, NE

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.

(7 ratings)
yield 8 -two a piece
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For kraut burger pockets-annette's

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

How To Make kraut burger pockets-annette's

  • 1
    Preheat oven to temperature on Grand Biscuits.
  • 2
    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)
  • 3
    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.
  • 4
    When filling is done. Remove from burner and set aside.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    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!
  • 9
    ***These are great to eat plain but they are also great dipped in mustard, ketchup or horseradish sauce.***