Bierocks Cabbage Burgers For Bread Machine Recipes

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BEST BIEROCK RECIPE EVER



Best Bierock Recipe Ever image

This recipe comes from a childhood memory. My mom was no Julia Childs, let me tell you, more like Bridget Jones. But when she made bierocks, they were good. I tried a lot of bierock recipes, but most of them called for frozen dough (yuck!). I use a bread machine, but that is not necessary. Mom's were good, mine are great!

Provided by lmchamp123

Categories     Bread     Yeast Bread Recipes

Time 2h20m

Yield 10

Number Of Ingredients 14

1 small onion, chopped
2 ½ pounds ground chuck
2 teaspoons monosodium glutamate (such as Ac'cent®)
2 teaspoons red pepper flakes
salt and ground black pepper to taste
1 head cabbage, shredded
3 ¼ cups bread flour
1 ¼ cups milk, slightly warmed
½ cup all-purpose flour
1 egg, beaten
¼ cup white sugar
2 tablespoons butter, softened
1 ¼ teaspoons bread machine yeast
¾ teaspoon salt

Steps:

  • Cook and stir onion in a nonstick skillet over medium heat until tender, about 5 minutes. Add ground chuck; cook and stir until browned, about 8 minutes. Drain well. Season with monosodium glutamate, red pepper flakes, salt, and pepper. Reduce heat to low; simmer, stirring often, until flavors combine, about 5 minutes.
  • Bring a lightly salted pot of water to a boil. Add cabbage; reduce heat to low. Simmer, covered, until cabbage is just tender, about 15 minutes. Drain well and let cool, 5 to 10 minutes. Fold into the ground chuck mixture.
  • Place bread flour, milk, all-purpose flour, egg, sugar, butter, bread machine yeast, and salt in the bread machine in the order recommended by the manufacturer. Run "Dough" cycle.
  • Turn dough out onto a floured surface. Cut in half; roll each piece of dough to 1/3-inch thickness. Cut each piece into 5 smaller pieces.
  • Place a large spoonful of ground chuck-cabbage mixture in the center of each piece of dough. Fold dough over and seal around filling.
  • Arrange bierocks on greased baking sheets. Cover with a clean dish towel and place in a warm, dry place to rise for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake bierocks in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 19.3 g, Cholesterol 96.8 mg, Fat 21.4 g, Fiber 3.5 g, Protein 22.9 g, SaturatedFat 9 g, Sodium 412.8 mg, Sugar 10.6 g

BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)



Bierocks (German Hamburger- and Cabbage-filled rolls) image

This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.

Provided by FlemishMinx

Categories     Savory Pies

Time 2h30m

Yield 15 Bierocks

Number Of Ingredients 13

4 cups cabbage, cut fine
1/2 cup onion, cut fine
2 tablespoons olive oil
1 lb hamburger
salt and pepper
cayenne pepper (optional)
4 1/3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1 teaspoon salt
2 eggs

Steps:

  • 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.
  • Season with salt, pepper, and cayenne, if desired.
  • In a separate pan, brown the hamburger.
  • Season with salt, pepper, and cayenne, if desired.
  • 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.
  • Ad 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 diagnals; 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 raise 30 minutes.
  • Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.

BIEROCKS (CABBAGE BURGERS) FOR BREAD MACHINE



Bierocks (Cabbage Burgers) for Bread Machine image

Bierocks (Cabbage Burgers) This recipe comes from a whole lot of trial and error and I think I finally got it right. I believe your family will love it, while the meat mixture is great, the secret is really in the bread. These Bierocks are great for a quick after school snack, wrap the cooled bierock in a paper towel, and place in freezer bag, freeze. Remove one as needed keep wrapped in paper towel and place in microwave on high for about 1 1/2 minutes and enjoy

Provided by lmchamp123

Categories     One Dish Meal

Time 42m

Yield 10-12 bierocks, 10-12 serving(s)

Number Of Ingredients 16

roll, dough
1 1/4 cups milk, slighty warmed
1 beaten egg
2 tablespoons butter, softened
1/4 cup white sugar
3/4 teaspoon salt
3 1/4 cups bread flour
1/2 cup all-purpose flour
1 1/4 teaspoons bread machine yeast
meat, mixture
2 1/2 lbs ground chuck
1 medium cabbage
1 small chopped onion
2 teaspoons crushed red pepper flakes (optional)
salt and pepper
2 teaspoons Accent seasoning

Steps:

  • Roll Dough.
  • Place all ingredients in pan of bread machine according to manufacturers direction.
  • Select dough setting.
  • When cycle is complete, turn out onto floured surface.
  • Cut dough in half, roll out appr 1/3 " thick, cut into 5 equal pieces.
  • Put large spoon full of meat mixture in center of dough, fold dough over and seal meat mixture into dough, place on greased baking sheet cover with clean towel.
  • Let rise in warm dry place for about 1 hour.
  • Repeat with other half of dough.
  • Meat and cabbage mixture.
  • Saute onions just until tender, add ground chuck, brown on medium heat, drain thoroughly. Add crushed red pepper, accent, and salt and pepper to taste. Simmer on low for 5 minutes, stirring often. Remove from heat and cool. Set aside while preparing cabbage.
  • Boil small amount of water and tsp of salt in large pot. Chop cabbage, add cabbage to boiling water, cover and simmer on low for approximately 15 minutes, or just until tender. Drain thoroughly and cool. Combine meat mixture and cabbage.
  • Bake in 350 degree oven for 12 - 15 minutes.

BIEROCKS GERMAN HAMBURGER AND CABBAGE FILLED BUNS



Bierocks German hamburger and cabbage filled buns image

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

FILLING INGREDIENTS
4 c cabbage, chopped into about 1/4 inch bites
1/2 c onions, diced
2 Tbsp oil
1 lb hamburger
salt and pepper to taste
DOUGH INGREDIENTS
4 1/3 c all purpose flour
1 pkg active dry yeast
1 c milk
1/3 c sugar
1/3 c butter
1 tsp salt
2 eggs

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.

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