German Hamburger
A hearty German-inspired hamburger with savory beef, tangy sauerkraut, and flavorful barbecue sauce, wrapped in soft roll dough—perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Fry ground beef, chopped onion, sauerkraut, and barbecue sauce; let cool.
- Prepare hot roll mix as directed, shape into balls, and flatten each into a disk.
- Place a portion of the beef mixture in the center of each dough disk.
- Pull up the edges of the dough around the meat and seal tightly.
- Put each sealed dough ball into a muffin cup in a muffin pan.
- Let the dough rise, then bake until golden brown.
Tips & Substitutions
For a twist, consider adding shredded cheese to the beef mixture before sealing the dough. If you're short on time, you can use store-bought rolls instead of hot roll mix. Experiment with different meats like ground turkey or chicken for a lighter version. Don't forget to drain the sauerkraut well to avoid a soggy filling.
Serving Suggestions
These German Hamburgers are perfect served with a side of crispy potato fries or a fresh green salad. A dollop of extra barbecue sauce can enhance the flavor even more. They also pair beautifully with Spicy Cabbage Casserole for a hearty meal. Consider serving them with pickles on the side for added crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also microwave them for a quick option, but the oven will keep the dough crispy.
Nutrition & Diet Analysis (per serving)
Each serving of German Hamburger contains roughly 94 calories, with 4g protein, 6g carbohydrates, and 6g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the beef mixture a day in advance. Just store it in the refrigerator and allow it to cool completely before sealing it in the dough. This can save you time on the day you plan to bake them.
What can I substitute for sauerkraut?
If you're not a fan of sauerkraut, you can use coleslaw mix or finely chopped cabbage sautéed with a bit of vinegar for a similar tangy flavor. Alternatively, try adding some cooked spinach or kale for a different taste.
Can these be frozen for later?
Absolutely! You can freeze the assembled but unbaked dough balls. Just place them on a baking sheet to freeze individually before transferring them to a freezer bag. When you're ready to bake, let them thaw in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).