Original Lauer-Kraut Burgers

Total Time:
1 hr 45 min
30 min
25 min
50 min

18 servings

  • Burger Filling:
  • 1 3/4 pounds 80/20 ground chuck
  • 1 1/2 yellow onions, chopped 1/4-inch
  • 2 teaspoons restaurant-grind black pepper, divided
  • 1 medium head green cabbage, chopped 1/4-inch
  • 1/2 cup Lauer Kraut (substitute bagged kraut, not canned)
  • 1 teaspoon salt
  • Lauer-Kraut Burger Bread Dough Mix:
  • 2 tablespoons active dry yeast
  • 1 tablespoon sugar
  • 3/4 cup powdered milk
  • 8 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 3/4 cup shortening
  • 3 eggs
  • 1 teaspoon vegetable oil

For the burger filling: Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Once the chuck is browned, add the chopped onions and 1 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sour kraut, salt and the remaining1 teaspoon pepper. Let the mixture cook 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.

For the dough: Put the yeast and sugar in a 4 cup measuring cup and add warm water to the 1 cup mark. Stir together and let set until the yeast rises to twice its original size. Put the powdered milk in another 4 cup measuring cup and add water to the 2 cup mark. Stir together. In large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work together until it all comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and then let rise 10 minutes. Pinch and let rise another 15 minutes.

To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Put bench flour on the table and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24 by 30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6 by 6 inches. Take a square of dough and roll it out a little bigger, roughly 8 by 8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Then pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place on a parchment-lined baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.4 27
We planned our Spring return from AZ to IA so we could try the Lauer Burgers. They are OUTSTANDING!! We will drive this route again to sample other menu items. item not reviewed by moderator and published
This is the best little restaurant in all of Colorado in my opinion. Lori and her staff are so very sweet and kind right when you walk in the door. Lauer Krauts is a special place where my daughter and I can go to eat the best kraut burgers I have eever tasted. They also have great home made soups and desserts on a daily basis. You must try this quaint little place when ever you get to Brighton, Colorado. It will bring you back to your childhood for sure! item not reviewed by moderator and published
Yummy, memories of my childhood. Thank you for bringing my Aunt Hilda's recipe back for generations to come item not reviewed by moderator and published
Some REAL Americana... Deutsch Style! My Aunt Hilda never made this, so I can honestly say, It's right up there with the goodies she made... ...without putting myself in a bind! :D item not reviewed by moderator and published
Amazing!!! I don't eat beef so I used ground turkey and added a bit of Worcestershire sauce. Reminds me of the Runzas my mom used to make, without the kraut. I loved the kraut, gives it a nice flavor!! I made some with cheese as well, yummy!! Highly recommended. item not reviewed by moderator and published
I love this recipe. I've used the bread recipe a couple of times, but changed the filling recipe. The first time I attempted this, it was using an Indian cauliflower and potatoe recipe with a masala sauce. It was wonderful. On the second attempt I used a a vegitable medley of mushrooms, fresh garlic, broccoli, kale, carrots, basil, cilantro, onion, carrots, cabbage, jalapeno, half a bag of kraut and some spices including salt and pepper. It was wonderful. The bread dough is easy to make and worked very will with both filling types. Also, I used rice milk instead of powdered milk. I froze the extra helpings after baking them, and thus far they have been great. Thanks for sharing this great recipe. item not reviewed by moderator and published
Flavor was good but lacking something. I think more kraut would make it better. I believe the kraut burgers from Runza are made with a potato dough which I think is better. Also, I a had a lot of dough left over. Overall, I think the recipe is good. Next time I will try a potato dough and use all kraut. FYI...I cooked at 350 degrees for 22 minutes. item not reviewed by moderator and published
I made this recipe last evening and OMG! It was excellent! Everyone in my household loved it. I made some with cheese and some without but both were awsome. I wish I had the recipe to that homemade kraut because if it was that good without the homemade kraut I can imagine how good it is with that secret ingrediant. Anyhow, this will be a regular on my dinner menu. Thanks "Mama Lori" for sharing item not reviewed by moderator and published
I have been making this recipe ever since my mother-in-law taught me (she was the daughter of German immigrants by way of Russia to Colorado. It tickled me to no end to see others enjoying this delightful and delicious German "burger" on Guy Fieri's Diners, Drive-Ins and Dives. I have not used sauer kraut, only raw cabbage with onion and hamburger, salt and pepper. I will try adding cheese also, as I have never altered "Grandma's recipe" but I'm willing to try a new twist on a Colorado German classic! item not reviewed by moderator and published
We travel a great deal, all over the United States and we love Diners, Drive Ins and Dives. Last week we stopped at Lauer-Kraut Burger restaurant and had a Kraut Burger that had been warmed at least twice and also a brat rolled in dough. Once again it had been reheated. I always had some of the watered gaspachea soup made with part tomato juice and lots of water. Please return to the restaurants after you chose them, they are not always what they should be. item not reviewed by moderator and published
These are great! I halved the recipe (used 2 eggs, as 1.5 eggs is hard to do! I used whole wheat flour, 1 T vital wheat gluten, and substituted the milk powder (I didn't have any on hand with equal amounts of plain yogurt and almond milk. Turned out great. I even did a second batch with ground beef and mexican seasonings! Love the way the bread turned out!! crispy enough on the outside with a nice interior texture. I am so happy to have a good bread recipe to stuff things inside of!! item not reviewed by moderator and published
This was the easiest dough to work with ever!! I had taped the episode and have watched it several times. I am making it now, it's in the oven. Some had the question of time and temp. She said 350* for 15 minutes. I think it will take a little longer. Let ya know!! item not reviewed by moderator and published
The "Original" in this recipe refers to the famous restaurant (called "Lauer-Krauts. It does not refer to kraut burgers in general. It does not refer to Runza's (the restaurant that doesn't do them as well. A couple of commenters seem to have missed this. I'm sure you've had a kraut burger (or runza before. But you obviously haven't had a Lauer-Kraut burger, which Guy highlighted in an episode of DDD. Since this recipe doesn't include the famous own-made Lauer sauerkraut, it's not quite as good as you get in Brighton, Colorado. But it's a fantastic Kraut burger recipe. As a baker, I use this dough for a lot of other recipes as well, especially for gourmet hot-pockets and even calzones. It's soft, puffs up nicely, and never gets crunchy. A fantastic recipe, though I usually cut it in half. I may be too far away to go to Lauer-Krauts, but this is a fantastic substitute! item not reviewed by moderator and published
My husband and I saw this on the tele and it appealed to both our German/Uke heritages and Im so glad to have found this recipe. Can someone please tell me what temp they used to produce the best results? Bread making of any type is not my forte, but Im willing to give this a go. Any comments much appreciated! item not reviewed by moderator and published
I made these tonight I did however substitute and used store bought bread dough, but they were awesome, my kids don't care for cabbage or sour kraut but they loved these.... item not reviewed by moderator and published
Runtka! Yes!! I haven't made them in a while. They are awesome thank you for the reminder. I also have a Czech aka Belgium / Bohemian origin. Laura's Kraut recipe is pretty much my great grandma's including the the cabbage shredder! Used to have one just like that! Family is from Green Bay WI ( Pilsen, WI item not reviewed by moderator and published
I agree with NebraskaJules - these are RUNZAS! I always have to have one when I visit my hometown - Fremont, Nebraska!! With a side of homemade onion rings or even the twice fried fries! The best!! item not reviewed by moderator and published
Born and raised in N. CO, these have been a staple in my fam for years. Of course my german grandmother could whip up a batch in a blink. My less inclined mom always used frozen dough. Desparate for authenticity, we tried this dough & it fit the bill...it is so very soft and pliable and easy to work with and it baked up flakey and wonderful. To my filling I add bacon and just cabbage (no sourkraut required) and my Polish husband likes them with velveet cheese inside too. PS-we heated the oven to 400 item not reviewed by moderator and published
Nowhere can I find the oven temperature. I would assume 350 or perhaps 400 for a few minutes and then down to 350. Anyone else have ideas about this? item not reviewed by moderator and published
My Grandmother also called these beirochs and I remember them fondly from my childhood. As I understand it, the Nebraska version popularized as Runzas (which I have every time I return to NE), are of Czech/German origin. The Colorado/Western NE version are of German/Russian origin. The Runzas are cylindrical and have more bread. The Lauer versions are rectangular/oval and more like my grandmother's, who came from Germanic Russia, like many of the people who settled in northern CO and western NE. They are both great alternatives to burgers. item not reviewed by moderator and published
This is a recipe (Kraut Burgers) I grew up on in Lincoln, Ne. as a child. that was 50 yrs ago. I never expected to see this on Food Network, BUT I'm so so glad I did. Now my Grandkids have an idea how to do this. Thank You F/N and especially Guy Fieri, Love ya both! item not reviewed by moderator and published
Original is stretching it........these gems have been around in Nebraska since 1949. They are called Runza's here and are huge in the midwest. item not reviewed by moderator and published
My husband's Grandmother called these Beirochs..only I don't put the sauerkraut in. I'll try that next time. I've also cut way down on the salt and use other spices and herbs instead of salt.. they are great, and easy.. you can also use frozen bread dough if you are uncomfortable making bread dough. Also heard them called hamburger pockets item not reviewed by moderator and published
Curiously enough, my Uncle Fritz who was from Colorado used to make these and taught my mother; they were my favorite as a kid and my mother could not remember how to make them. I have talked about these for years - Thank you Triple D for the visit and for providing the recipe; can't wait to make them after all these years! Also Thank you Lauers!!! item not reviewed by moderator and published
they are very good item not reviewed by moderator and published
GREAT FOOD! item not reviewed by moderator and published
Great place to eat item not reviewed by moderator and published
just a quick comment on time and temp for baking... the Denver metro area is high altitude so there are differences when baking there vs. many other places item not reviewed by moderator and published
Amellifera, as a baker I am curious as to the benefit of powdered milk and water vs. just using regular milk? item not reviewed by moderator and published