STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)
Unique and tasty meal-buns may be frozen after cooking for great make-ahead lunch. Save prep time by purchasing pre-packaged shredded cabbage from your local produce market. Recipe is for four sandwiches-however, I make six smaller sandwiches and find them more enjoyable.
Provided by TGirl
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In 10 inch skillet, brown beef over medium heat.
- Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
- Cook until cabbage is crisp/tender (5 minutes).
- Add cheese and ketchup.
- Remove from heat and set aside to cool.
- Divide each bread loaf into 4 equal pieces.
- Roll dough out on lightly floured surface into a 6 inch circle.
- Place 1/2 C of beef mixture into center of each circle.
- Pinch the edges of the dough together to enclose beef and form into bun shape.
- Seam side down, place filled bun on greased cookie sheet.
- In small bowl, mix egg and milk.
- Brush top of bun with egg mixture.
- Sprinkle top with a bit of kosher salt and cracked pepper if desired.
- Bake for 25-30 minutes or until browned.
- Serve with ketchup, mustard, barbecue sauce and relish if desired.
- TIP-buns can be frozen after cooking.
- To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.
Nutrition Facts : Calories 420.4, Fat 27.9, SaturatedFat 13.1, Cholesterol 153.8, Sodium 737.9, Carbohydrate 10.8, Fiber 1.8, Sugar 6.5, Protein 31.1
MEAT BUNS
On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
GRILLED STUFFED CHEESEBURGER BUNS
Forget the days of the massive cheeseburger assembly line at your tailgate party. Here, store-bought pizza dough is stuffed with mini cheeseburgers, which can be prepared in advance so all that's left to do is grill them up at game time! A perfect snack for a party where seating is limited, these stuffed burgers are the ultimate grab-and-go score.
Provided by Food Network Kitchen
Time 50m
Yield 8 stuffed buns
Number Of Ingredients 11
Steps:
- Whisk the ketchup, mayonnaise, pickles and mustard in a small bowl until well combined. Cover and refrigerate until ready to serve.
- Mix the ground beef, American cheese, red onion, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Form the mixture into 8 small patties, each about 1 ounce and 2 inches in diameter.
- Divide the pizza dough into eight 2-ounce pieces. Working with one piece at a time, press the dough into a 4-inch round and place 1 cheeseburger patty into the center. Fold the edges of the dough over the patty, pinching it together in the center tightly so that the patty is completely covered and there is no gap for any cheese to spill out when cooking. Repeat with the remaining dough and patties. Refrigerate, covered, until ready to grill, up to 1 day.
- Place a 12-inch cast-iron skillet onto the grill and prepare the grill for medium heat (about 350 degrees F).
- Once preheated turn the burner underneath the skillet off. Brush the tops of the buns with the olive oil and sprinkle with the sesame seeds. Place the buns into the heated cast-iron skillet, spacing them apart so none of them are touching. Cover the grill and cook, using grilling tongs to pick up and reposition the buns occasionally so they don't burn on the bottom, until the buns are golden brown and cooked through, 20 to 25 minutes. Let the buns cool for at least 15 minutes before serving with the special sauce on the side.
40-MINUTE HAMBURGER BUNS
Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. -Jessie McKenney, Twodot, Montana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 195 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 204mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
STUFFED HAMBURGER - CABBAGE BUNS WONDERFUL!
Make and share this Stuffed Hamburger - Cabbage Buns Wonderful! recipe from Food.com.
Provided by WJKing
Categories Lunch/Snacks
Time 50m
Yield 8 sandwiches
Number Of Ingredients 19
Steps:
- Have thawed bread dough ready.
- Preheat oven to 350 degrees Fahrenheit.
- In a skillet, cook ground turkey or beef over medium heat, stirring occasionally, until browned (8 to 10 minutes). Drain fat if using beef.
- Stir in shredded cabbage, onions, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon minced garlic.
- Continue cooking, stirring occasionally, until cabbage is crisp-tender (5 to 6 minutes).
- Stir in cheddar cheese and ketchup.
- Divide each bread loaf into four equal pieces.
- On lightly floured surface, roll each piece into a 6 inch circle; place about 1/2 cup meat mixture into each circle.
- Carefully pinch the edges together to enclose the meat and form a bun.
- Place seam side down onto a greased cookie sheet or baking stone.
- In small bowl, stir together the egg and milk; brush each bun with the egg mixture.
- Sprinkle each bun with a pinch of coarse salt, cracked pepper, and/or poppy or sesame seeds.
- Bake for 25 to 30 minutes or until browned.
- Serve with toppings desired.
- (These can easily be shaped into buns and frozen. To reheat, wrap in foil and place on a cookie sheet. Bake at 350 degrees Fahrenheit for 55 to 60 minutes or until heated through.).
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HOW TO MAKE STUFFED BURGERS WITH A BURGER PRESS OR IN A …
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- Make the Perfect Meat Mixture for Stuffed Hamburgers. Most stuffed burger recipes start with ground meat and a handful of seasonings. There's also usually an egg involved—this helps bind the meat, so the stuffed hamburgers don't fall apart during cooking.
- Make the Filling for the Burgers. You can fill stuffed burgers with a variety of ingredients. The most simple option is to use shredded cheese for the filling.
- Right-Size the Meat for the Stuffed Burgers. One of the only challenges to making stuffed hamburgers is making each patty the right size. Follow these simple tips to achieve the perfect stuffed burger size
- Shape the Patties for Stuffed Burgers. Now that you have eight equal-size squares use your hands to lightly but firmly press each portion into a 4-inch patty.
- Stuff the Burgers. Place 2 Tbsp. of the desired filling in the center of each of four of the patties, spreading filling to within ½ inch of edges (be sure to leave a border to allow room to seal the patties).
- Cook and Serve the Stuffed Burgers. To make stuffed burgers on the stove, heat a grill pan or a 10-inch skillet ($20, Walmart) over medium heat.
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