Fill A Rocket Scientists Empty Stomach Reuben Burgers Recipes

Steps:

• Heat medium skillet over medium heat, add the butter and when melted add the onions and cook until soft and tender, 20 minutes. When done, add a splash of water and stir in the mustard.
• Add sauerkraut to a small pot and keep warm over low heat.
• Combine sour cream, ketchup and relish in a small bowl and reserve.
• In a large bowl, combine the meat, spices, parsley, vinegar and salt and pepper, to taste. Form 4 patties, thinner at middle and thicker at edges for more even cooking and to prevent burgers from bulging at the middle. Heat the oil in nonstick skillet over medium-high heat. Cook patties 5 minutes on each side. Melt the cheese over the patties the last 2 minutes of cooking, under foil tent.
• To serve, pile the onions on the bun bottoms and top with a leaf of lettuce, cheese wurst burger, sauerkraut, and the sour cream sauce. Cover with the tops of the buns and serve.

Steps:

• 1)Prepare toasted ravioli and sauce per package directions. 2)Combine ricotta cheese and Italian seasoning. Add Ground Beef, mixing lightly but thoroughly. Lightly shape Ground Beef into four 1/2-inch thick patties. 3)Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160degreesF, turning occasionally. 4)Place burger on bottom half of each bun. Evenly top burgers with marinara sauce and ravioli. Close sandwiches. Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness. You may substitute your favorite marinara sauce, if desired.

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. 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 sit 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 a 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 it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface 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. 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 it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet with the oil over medium heat and saute the onions until translucent. Remove to a large bowl and let cool.
• Add all the remaining ingredients, except the cheese and BBQ sauce, to the bowl and combine well. Liberally spray a baking sheet with cooking spray Take half of the ground beef mixture and form into a loaf on the baking sheet.
• Lay the strips of cheese on top of the meatloaf, then cover with the other half of the meat mixture. When finished it should look like a block of meatloaf.
• Bake in the preheated oven until the internal temperature registers140 degrees F on an instant-read thermometer. This should take about 1 hour (but please check constantly as some ovens cook faster then others). About 5 minutes before the meatloaf is ready remove from oven and coat with the BBQ sauce. Return to the oven until nicely glazed.
• Remove meatloaf from the oven to a cutting board and allow to cool. Cut the meatloaf into 1-inch thick slices and put each slice between 2 pieces of rye bread. At this point you can add, tomato, lettuce and pickle, if you like.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet with the oil over medium heat and saute the onions until translucent. Remove to a large bowl and let cool.
• Add all the remaining ingredients, except the cheese and BBQ sauce, to the bowl and combine well. Liberally spray a baking sheet with cooking spray Take half of the ground beef mixture and form into a loaf on the baking sheet.
• Lay the strips of cheese on top of the meatloaf, then cover with the other half of the meat mixture. When finished it should look like a block of meatloaf.
• Bake in the preheated oven until the internal temperature registers140 degrees F on an instant-read thermometer. This should take about 1 hour (but please check constantly as some ovens cook faster then others). About 5 minutes before the meatloaf is ready remove from oven and coat with the BBQ sauce. Return to the oven until nicely glazed.
• Remove meatloaf from the oven to a cutting board and allow to cool. Cut the meatloaf into 1-inch thick slices and put each slice between 2 pieces of rye bread. At this point you can add, tomato, lettuce and pickle, if you like.
• Cook's Note: I like to heat a skillet up and fry the sandwich before serving.