Best 2 Bierocks German Hamburger And Cabbage Filled Buns Recipes
In the realm of culinary delights, Bierocks stand out as a testament to the harmonious marriage of flavors and textures. These German-inspired buns, also known as "Runzas" or "Bierocks," have a rich history dating back to the 19th century when Volga German immigrants brought their culinary traditions to the prairies of the United States. Bierocks are essentially savory pastries filled with a tantalizing blend of ground beef, cabbage, onions, and seasonings, enveloped in a soft and slightly chewy dough. These hearty pockets of goodness are a staple of Midwestern cuisine, particularly in Kansas and Nebraska, where they have become a beloved comfort food.
The journey of creating Bierocks begins with the preparation of the dough, which is a simple yet essential component that provides the perfect vessel for the delectable filling. Flour, water, yeast, sugar, and salt come together to form a soft and pliable dough that is left to rise until it doubles in size. While the dough rests, the filling takes center stage. Ground beef is browned and seasoned with a symphony of flavors, including salt, pepper, garlic powder, onion powder, and paprika. Shredded cabbage and diced onions add a delightful crunch and freshness to the mixture. The filling is then generously spooned onto the rolled-out dough, which is carefully folded and sealed to create individual Bierocks.
These culinary gems are then brushed with melted butter and baked until golden brown, releasing an irresistible aroma that fills the air. The result is a symphony of flavors and textures, with the tender dough yielding to reveal a savory and satisfying filling. Bierocks are traditionally served hot, often accompanied by mustard or ketchup, further enhancing their taste.
This article presents a collection of Bierock recipes that capture the essence of this classic dish while offering unique variations to suit different preferences. From the traditional beef and cabbage filling to vegetarian and vegan alternatives, these recipes provide a culinary journey that celebrates the diversity and versatility of Bierocks. Whether you are a seasoned cook or just starting your culinary adventure, you will find inspiration and guidance in these recipes to create your own delectable Bierocks.
BIEROCKS GERMAN HAMBURGER AND CABBAGE FILLED BUNS
Both grandmothers used to make these and it seemed that they could never make enough of them. They are great fresh from the oven and on the rare occurrence that there were leftovers, we enjoyed them cold. The same was said when we served them at the restaurant! Enjoy.
Provided by Tim Hankel
Categories Burgers
Time 30m
Number Of Ingredients 14
Steps:
- 1. FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. ** This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
- 2. Season with salt and pepper.
- 3. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper.
- 4. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls.
- 5. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
- 6. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
- 7. Add to flour mixture; add eggs.
- 8. Beat at low speed for 1/2 minute, then three minutes at high speed.
- 9. Stir in as much remaining flour as you can mix in with a spoon.
- 10. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- 11. Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes.
- 12. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
- 13. Cut into squares of 3 inches by 3 or 4 inches by 4.
- 14. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
- 15. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
- 16. You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together.
- 17. The end product should be a square with a seam running from each corner to the center where all four are joined.
- 18. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
- 19. Let raise 30 minutes. ** Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.
BIEROCKS GERMAN HAMBURGER AND CABBAGE-FILLED BUNS RECIPE - (4.4/5)
Provided by lindaauman
Number Of Ingredients 14
Steps:
- FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. Season with salt and pepper. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed for 1/2 minute, then three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch. Cut into squares of 3 inches by 3 or 4 inches by 4. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers. You will see that you now have open slits along the diagonals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together. The end product should be a square with a seam running from each corner to the center where all four are joined. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation). Let rise 30 minutes. Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.
Tips:
- For the dough, use bread flour for a chewier texture and all-purpose flour for a softer texture.
- Make sure the yeast is fresh and active. If you're not sure, proof it in a small amount of warm water with a pinch of sugar before using.
- Knead the dough until it is smooth and elastic, about 8 minutes. This will help develop the gluten in the flour and give the buns a chewy texture.
- Let the dough rise in a warm place until it has doubled in size, about 1 hour. This will give the yeast time to work and produce carbon dioxide, which will make the buns light and fluffy.
- For the filling, use a lean ground beef, such as 80% lean. This will help prevent the buns from becoming greasy.
- Season the filling generously with salt, pepper, and garlic powder. You can also add other spices, such as onion powder, paprika, or cayenne pepper, to taste.
- Cook the filling over medium-high heat until the beef is browned and the cabbage is softened, about 10 minutes. This will help develop the flavor of the filling.
- To assemble the buns, place a heaping spoonful of filling in the center of a dough round. Fold the dough up around the filling, pinching the edges together to seal. Place the buns on a greased baking sheet and bake at 375 degrees Fahrenheit for 20-25 minutes, or until golden brown.
Conclusion:
Bierrocks are a delicious and hearty meal that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make the perfect bierrock that your family and friends will love.
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