Original Lauer-Kraut Burgers

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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.

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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.

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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.

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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

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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!

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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.

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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!!

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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!!

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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!

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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!