|Gourmet Burger, The|
|by Paul Gayler|
In The Gourmet Burger, top European chef Paul Gayler presents a delectable range of delicious and imaginative burger recipes.
Results 1 - 10 of 42 for dough burger
Result Page: 1
DOUGH: Sift together ... Roll dough out to make a circle about 12" in diameter. Fold over and place on a cookie sheet. Pinch up the edges to make a rim.
TO MAKE DOUGH: Dissolve yeast ... until all water has evaporated. Cool. Place filling in dough as above and bake on cookie sheet until brown at 350 degrees.
Brown ground beef, ... is melted. Take dough and tear off ... Makes 2 to 3 dozen kraut burgers. These freeze well and make a handy meal for busy nights.
Brown hamburger; drain off grease. Set aside. Steam cut up cabbage and diced onion. Let water cook out. Mix with meat; season to taste. Let bread ...
Shred cabbage and ... fry. Prepare bread dough and roll on ... greased pan. Bake at 375 degrees for 30 minutes or until done. Makes approximately 2 dozen.
Thaw bread dough and let rise ... leftover bread dough, brush with melted butter and roll up for dinner rolls; let rise and bake 350 degrees for 20 minutes.
While bread dough is rising for ... greased cookie sheet and bake at 450 degrees until golden brown. Serve warm or cold. These freeze well wrapped in foil.
Scald milk, add ... to make soft dough, let rise ... kraut to ground meat, add 1/2 cup water, cook until water has cooked away - cool until dough is ready.
Can use 2 loaves frozen bread dough. Crumble and ... together and turn over. Place in greased pan and let raise. Bake at 400 degrees for 15 to 20 minutes.
Chop cabbage and ... done. Drain. Roll dough about 3/8 inch ... Turn upside down on greased pan. Let rise 10 to 15 minutes. Bake at 350 degrees until brown.
Result Page: 1
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