Original Lauer-Kraut Burgers

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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....

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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

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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!!

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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

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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?

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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.

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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!

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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.

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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

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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!!!