Guampke Crescent Burger
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 408.2
- Total Fat: 18.9 g
- Cholesterol: 54.2 mg
- Sodium: 1,042.1 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 1.8 g
- Protein: 26.5 g
View full nutritional breakdown of Guampke Crescent Burger calories by ingredient
Number of Servings: 3
Ingredients
-
• 10 oz. 93% lean ground beef
• 1/2 cup onion, chopped 1/4-inch
2 cloves garlic, minced
• 1 teaspoon restaurant-grind black pepper, divided
• 1 1/2 - 2 cups green cabbage, chopped 1/4-inch
• 1/2 teaspoon salt
1/4 tsp smoked paprika
Pillsbury refrigerator rolls - I used crescent - 2.5-3 per burger
Tips
Serve with hot mustard
Directions
Directions
For the burger filling: Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Once the chuck is browned, add the chopped onions, garlic and 1/2 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, salt and the remaining 1/2 teaspoon pepper. Let the mixture cook 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
Roll 2 crescents together to form a 8 x 8 inch square. If necessary, take 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. Then 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 on a parchment-lined baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.
Serving Size: 2
For the burger filling: Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Once the chuck is browned, add the chopped onions, garlic and 1/2 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, salt and the remaining 1/2 teaspoon pepper. Let the mixture cook 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
Roll 2 crescents together to form a 8 x 8 inch square. If necessary, take 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. Then 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 on a parchment-lined baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.
Serving Size: 2