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Sauerkraut Burgers IIi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)262.6298
Energy (kCal)6795.9577
Carbohydrates (g)1082.9369
Total fats (g)141.2681
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dough: Boil potatoes and mash. Keep lukewarm. | 2. Measure potato water and add water to make 1 1/2 cups. Pour into large bowl. Add yeast; stir to dissolve. Stir in sugar and salt. Let stand 5 minutes. | 3. Add potatoes, eggs and oil; mix well. | 4. Blend in 1/2 of flour. Work in remaining flour to make a dough easy to handle. Let stand 10 minutes. | 5. Shape into a ball and put in large bowl. Refrigerate up to 24 hours. (Dough rises in refrigerator). When ready to use, let stand at room temperature 1 or 2 hours. | 6. Filling: Crumble meat into heavy skillet. Cook until it loses red color. Drain off grease. | 7. Add rest of filling ingredients. Cool mixture. | 8. Roll bits of dough to 3 or 4 inch circles. Put heaping tablespoon of meat mixture on dough. Lap over to enclose. Let rise 15 to 20 minutes. | 9. Bake at 375° for 30 minutes. | 10. Makes about 3 dozen. You can freeze and reheat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 cup 231.0 52.47 6.15 0.27
    yeast 1 package - - - -
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    salt 1 1/2 1/2 - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    cooking oil 2/3 cup - - - -
    flour 7 cups 4047.96 886.2378 65.807 15.7052
    beef 2 lbs ground 1796.2279 0.0 176.1755 115.4848
    sauerkraut 1 can rinsed drained 40.4498 9.1118 1.9373 0.2981
    lipton onion mushroom soup mix 1 package - - - -
    cayenne pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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