Old-School German Burger | Easy Bierock Recipe
Bringing the bierock back, baby! This handheld and savory, beef-filled pastry recipe features cabbage, onion, cheese and juicy ground beef packed inside Chef Ashley's pastry shortcut: pizza dough. It's no wonder that its gooey deliciousness has been craved since the 1870's!
Find the full recipe here:
INGREDIENTS:
1 pound Certified Angus Beef ® 80% lean ground beef
1 teaspoon canola oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 1/2 cups finely shredded cabbage
1 small onion, diced (about 1 cup)
1 tube store bought pizza dough (13.8 oz.)
4 slices American cheese
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Grilled Krautburger Oktoberfest
When it's Oktoberfest you need some legit German food and sauerkraut is one of the top things that comes to mind. For Oktoberfest 2022 how about a new sauerkraut recipe and make a Krautburger.
Have you ever had a Krautburger? Would you try one?
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GERMAN STYLE KRAUT DOGS! HOT DOGS OF SUMMER!!
Today I am sharing the first of a few new installments to our Hot Dogs of Summer playlist! This German style kraut dog uses the delicious sweet onion sauerkraut I made in a previous video. I am sharing how we enjoy our hot dogs and hope you will give them a try. These are simple and delicious and really take you back. If you grew up in a German family or near any high German populations then you know how delicious these can be and a real treat from time to time. Since summer is upon us, there is no better time to enjoy hot dogs any way you like!
A fun fact for you. Did you know that the entire month of July is National Hot Dog Month? Well now you do. Further, July 19, 2019 will be National Hot Dog Day and the day that the serve hot dogs in the nations capitol to commemorate the occasion. So we thought it would be a fun opportunity, in the month of June, leading up to the official month, to share some fun ways to enjoy everyone's favorite cook out offering.
Hot dogs are enjoyed in so many ways across the country! From a traditional All American dog with ketchup, mustard, relish and onions to the New York System weiners (don't call them hot dogs!) of Rhode Island fame, the New Jersey Ripper dogs with their special slaw topping, the Michigan Coney, the Pennsylvania Texas Tommie, the famous Chicago style dog (DO NOT ask for ketchup!), the Sonoran dogs of Arizona and the L.A. Dogs of Cali. This nation is filled with hot dog options! I bet you didn't know about a few of those!
These hot dogs are steeped in nostalgia, and in history. History of regions, states, cities and towns all across our great nation. They invoke memories of happiness and they make people happy when they eat them. Something as simple as a sausage, tucked into a warm bun topped with any myriad of delicious items can bring a person back to a place of love and home. I love things like this. They are what builds us as a people, as a society and a world. Maybe it's a bit mushy, but I don't care!
This German kraut dog is simple. Yes! But sometimes simple is perfect. I like to cook my kosher, all beef hot dogs in a skillet with butter until warmed through, browned and just a bit firm. NO JOKES PLEASE! If you have never cooked a hot dog in a bit of hot butter in a sizzling skillet then you haven't lived! Something magical happens and the flavor is elevated so much more than steaming or boiling! Give it a try next time you reach for one.
I like to use the split top buns that are available just about everywhere now and not just in the north east states. The ones I like are from Pepperidge Farm and are the soft potato variety. I also use only Hebrew National hot dogs as one of my regular go to brands.
So tuck that dog in the bun. Squirt on your favorite mustard. Today I am using classic yellow Plochmann's mustard but brown, grainy or spicy mustard works here too! Even better, Sweet Hot Mustard would be out of this world! Next lay on some of that sweet onion sauerkraut. Just enough, not too much and you are good to go. The only other thing you might like, is a sprinkling of celery salt but that would be up to you!
I hope you give this simple and delicious option a try some time soon and I hope you love it!
Happy eating!
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German Bratwurst Burger & frizzled Sauerkraut
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Bratwurst Burger with Frizzled Sauerkraut
Yield: 5 Patties
Bratwurst Patty:
1 ¾ pound Ground Pork
1 tablespoon salt
2 teaspoons white pepper
1 teaspoon ground mace
1 teaspoon ground ginger
1 teaspoon marjoram
1 teaspoon ground dry mustard
¼ teaspoon ground cardamon
1 teaspoon ground coriander
¼ teaspoon crushed carraway seeds
In a large bowl combine the ground pork with the salt and all the 8 spices, mix well and form into 6 ounce patties.
Place on a plate or tray and refrigerate for 1 hour to let the spices meld together.
When ready to cook the patties place in a preheated greased frying pan on medium heat. Cook for 5 minutes then flip and cook another 5 minutes until the patty is done and nice and browned.
Creamy Mustard-Mayo Sauce:
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons whole grain mustard
Salt and pepper to taste
Add all ingredients into a mixing bowl and whisk until thoroughly combined. Refrigerate until ready to use.
Frizzled Sauerkraut:
1 cup sauerkraut well drained
2 cups flour
Vegetable Oil for frying
Pinch of salt
In a bowl add the flour, then the sauerkraut and mix until sauerkraut is coated with the flour.
Place the coated sauerkraut in a strainer and shake out any excess flour.
Heat the oil to approximately 375 degrees F.
Place ½ the coated sauerkraut in the oil slowly and stir it around with a slotted metal ladle for approximately 1-2 minutes or
just until golden brown and crispy.
Remove from oil and place the crispy sauerkraut on a paper towel lined plate and sprinkle with a pinch of salt.
Repeat with the rest of the sauerkraut.
Cut Pretzel buns in half. Place 1 spoonful of the creamy mustard-mayo sauce on bottom bun.
Add your Bratwurst patty and top with the frizzled sauerkraut.