Buroche Burger Pictures

Blogged under Yada, Yada, Yada by Tammy on Thursday 25 December 2008 at 11:58 am

We had some surprising success with the Buroche Burgers, and I took pictures. First, here’s the pot with the meat, cabbage, onions, salt, and pepper. We mad these very peppery because that’s how I remember them and we both love pepper. However, you could use any spices you like, and just make them to your taste. At first there will seem to be a lot of cabbage in the pot, but it cooks down over time.

Now, here is my DH rolling out the dough and cutting it into squares. Yes, there is flour all over the place!

Next you are supposed to add a generous amount of filling in the middle of the dough squares. This dough is pretty hardy, so we discovered that you can really stuff a lot of the filling in them without worrying about any of it leaking out.

At this point, we had a difference of opinion. The original recipe from my aunt says, “Pull up corners and pinch closed.” But, when you do this the dough seemed to have issues with staying closed, and from what I remember, you didn’t see the pinched parts of the dough after they were baked. Instead, the burger would look more like a dinner roll, all round on top. But DH was concerned that if we flipped them the bottoms might not be sturdy enough.

After talking with my mom and sister this morning, who have both made these before, they agreed that you pinch the dough and put that part face down on the sheet when baking, so ours ended being upside down I guess. Our first batch wasn’t all that aesthetically pleasing, but tasted fabulous!

Our next batch looked a little better, and also tasted great! Yum!

I’d love to know where this recipe actually originated from. I googled it, but the only thing that came up was my blog or other people linking to my blog post about Buroche Burgers. According to my mother, my Aunt Alice learned to make these while living in Germany. The name does not sound German to me at all, but of course, we are probably butchering the pronunciation.

If you are daring enough to try this recipe, let me know. We both loved them and even had them for breakfast this morning, an unusual but tasty Christmas breakfast!


  1. Comment by Ali — January 7, 2009 @ 1:12 am

    They look and sound like Kraut Runzas to me – one of the few cultural food my German family makes.

  2. Comment by Anna — January 6, 2015 @ 5:56 pm

    Very similar to Bierocks (German Meat Turnovers). My family pronounces them like “beer-oaks” although I don’t know if that is the proper pronunciation either.

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