Craving kraut burgers but don't have the time for the full process? Here's the next best thing!
Kraut Burgers are a specialty at our house but something we absolutely enjoying making and even more, eating! But, they can be time consuming.
One day my husband offered up the idea of using my pie crust with a Kraut Burger filling. It turned out great! The flavors are not quite what you get with Kraut Burgers because you’re missing that sweet soft dough. However, it’s worth it because it’s much less time consuming and still very enjoyable.
Using Purple and Green Cabbage
For Attaching the Top Pastry to the Bottom
Wet your finger and add a little water to the edge of the base to help with sticking the lid on.
When placing the dough on top, make sure that the lid overlaps the base crust and wraps under it (pictures above). This will help ensure that the lid sticks to the base and doesn’t separate when baking, especially if you blind bake the crust.
Flute the edges by using thumb and index finger of one hand and pressing dough with index finger from other hand between those two fingers.
Pierce lid with a fork or cut a design into the top to allow for moisture to escape.
Conventional Oven: Middle rack
Toaster Oven: Bottom rack
*Serve with hot sauce if you wish!
Double Crust Pastry: I use my basic pastry crust recipe for this recipe, which is incredible. It’s crispy but still chewy, with a hint of sweetness. I prefer using maple syrup but you can also use agave, honey, or white sugar. Traditional Kraut Burgers have a sweet dough so it’s just not the same without a little sweetness added to this crust. Because of adding a liquid sweetener I add 1 tablespoon extra flour (included in the ingredients). But it still works out well with white sugar to have that extra 1 tbsp.
Flour: I’ve used half whole wheat and half white flour, all white flour, and all white wheat flour for this recipe. All work great. I wouldn’t necessarily recommend doing full whole wheat because the crust will lose its texture, but of course you can try that. Full white flour will be lighter and flakier.
Cheese: I usually use a sharp cheddar cheese for Kraut Burgers. For this recipe I’ve changed it up a bit and added a little Danish Gouda. I have tried to use only Gouda and it’s just not the same and the flavor of the cheese overpowers everything else. So I would definitely recommend using all cheddar or splitting it half/half with a white cheese.
Cabbage: Green cabbage is more traditional for Kraut Burgers. I have made this pie with both green and purple cabbage and both turned out great! To be honest, the last time I bought green cabbage for this recipe it was a bit tough and chewy and I just wanted more texture the next time around. So, I tried purple and I loved it. The flavor doesn’t change much and if anything purple cabbage adds a little sweetness.
Blind Baking the Crust Base: Don’t skip this step! If you don’t blind bake this you’ll likely get a soft or under-baked crust. I have had luck many times baking pies in the oven without blind baking, but not in the toaster oven. I will always blind bake in the toaster oven now. No matter what method you’re using, it’s a short bake and therefore it’s worth it to do the blind bake.
Egg Wash: Not only does the egg wash make the pie look stunning, it adds more of a crunch to the crust. Don’t skip this step it’s worth it!
Kraut Burger Pie
For the Pasty Crust
- 2 cups + 1 tablespoon flour
- ¼ teaspoon sea salt
- 2 teaspoon maple syrup or 2 teaspoon white sugar
- ½ cups unsalted butter 1 stick
- 1 tablespoon olive oil
- 6-7 tablespoon cold water
For the Filling
- 2 tablespoon olive oil
- 2 cups yellow onion diced 1 onion
- 2 tablespoon garlic about 4 cloves
- 4 cups cabbage thinly sliced then chopped
- 1 lbs ground beef
- ½ teaspoon sea salt
- fresh ground black pepper to taste
- 3 cups grated cheese 2 cups sharp cheddar, 1 cup Danish Gouda
- 1 ½ tablespoon flour
- 1 diced jalapeno optional
For the Egg Wash
- 1 large egg
- 2 teaspoon milk
Make the Dough for Crust
- In a large mixing bowl add 2 cups flour, salt, and sugar and combine. Add softened butter, olive oil, and cold water. If dough is not soft and doesn't hold together, add ½ a Tbsp. of cold water at a time. You shouldn't need more than 6-7 Tbsp. cold water total. Mix all ingredients together careful to not over mix. It's okay if you see spots of butter. Chill.
Make the Filling
- Preheat oven to 375℉ if using conventional oven. If using toaster oven, no need to preheat.
- Heat large skillet to low-medium heat. Add 2 Tbsp. olive oil and once hot, add diced onion, garlic, and cabbage. Sauté for 5 minutes.
- Add 1 Lb. ground beef, salt, and pepper. Cook for 15-20 minutes until meat is cooked through and cabbage is slightly soft.
- Drain liquids from filling into a glass bowl (aim for about 10 Tbsp). Add 1 ½ Tbsp. flour to liquid and whisk. Combine back into the filling skillet for another 5 minutes.
- Add 3 cups cheese and gently fold into the filling.
Forming the Crust
- Remove dough from fridge and cut into 2 portions. Return 1 half to fridge until later. Roll out ½ of dough to line bottom of pie pan, bringing dough all the way to the edge and a tad over to allow for some shrinkage. Pierce the base with a fork all the way through on the bottom and around the sides to avoid the base from bubbling up while baking.
- Bake for 10 minutes (Conventional Oven: middle rack, Toaster Oven: bottom rack).
Fill it Up
- Remove base from oven and add filling (should be about 5 ½ cups filling). Roll out other half of dough.
- Wet your finger and add a little water to the edge of the base to help with sticking the lid on. When placing the dough on top, make sure that the lid overlaps the base crust and wraps under it (pictures above). This will help ensure that the lid sticks to the base and doesn't separate when baking since the base is already baked.
- Flute the edges by using thumb and index finger of one hand and pressing dough with index finger from other hand between those two fingers. Pierce lid with a fork or cut a design into the top to allow for moisture to escape.
- Make the egg wash by whisking 1 egg white with 3 teaspoon water. Brush over top of crust and around edges.
- Bake at 375℉ for 20-25 minutes. Conventional: Middle rack Toaster Oven: Bottom rack
- Serve with hot sauce if you wish!