Kraut Burgers

Kraut Burgers


  • 2 cups unsweetened soymilk
  • 3 Tbsp. sugar
  • 2 tsp. salt
  • 3 Tbsp. oil
  • 1 pkg. yeast
  • 1/4 cup lukewarm water
  • 5 1/2 cups flour (4 cups all-purpose and 1 1/2 cups whole wheat pastry flour)
  • nonstick spray (for cookie sheet)

    Put the soymilk, sugar, salt, and oil in a medium saucepan and heat just until warm.  Pour the milk mixture into a bowl.  Dissolve yeast in 1/4 cup lukewarm water and add to the milk mixture.  Add flour to make soft dough.  Let rise for 20  minutes.

While you’re waiting for the dough to rise, make the filling and brown gravy.


  • 1 package Boca crumbles or Smart Ground
  • 1 medium head green cabbage, finely chopped
  • 1 onion, diced
  • 1 1/4 cups water, divided
  • 4 drops Tabasco sauce
  • 1/8 cup vegan Worcestershire sauce
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

In a medium skillet, add the Boca crumbles, diced onion, and 1/4 cup water.  Cook over medium-high heat until heated through, stirring occasionally.

Add cabbage, 1 cup water, Tabasco sauce, and vegan Worcestershire sauce and simmer for 20 minutes.  Put the cabbage mixture in a strainer and drain the excess liquid.  Cool to lukewarm.

While the cabbage mixture is cooking and cooling, make your brown gravy.  I used a Vegan Brown Gravy recipe from Group Recipes.  If you follow this recipe, it needs to be doubled or tripled to make enough gravy for all of the kraut burgers.

Preheat oven to 350 degrees F.

When the dough is done rising, divide it into balls (the size will need to be slightly smaller than a tennis ball).  Roll dough out to a 6-inch circle, about 1/8 inch thick.  Place 3/4 cup of cabbage filling onto the dough circle.

Gather the edges into the center and press together.

Pryce snuck his finger into this shot.

Place folded side down on a greased cookie sheet.

Bake at 350 degrees F for 20-30 minutes or until golden brown.

Serve with brown gravy.

My batch only made 8 Kraut Burgers because I had to play around with the dough thickness until I got it just right.  Some of the burgers had way too much bread.  Make sure your dough circles aren’t too thick or you’ll be eating more bread than filling.  After we ate these, I changed the recipe to include more cabbage.  You could do half a head if you prefer less cabbage.

Thank you Angela for the recipe!  Sweet Daddy and I loved them and had a feast.  It was fun to make and eat something new.

Leave a Reply

Your email address will not be published. Required fields are marked *