Runza Burgers Recipe - Allrecipes.com
Runza Burgers Recipe
  • READY IN 40 mins

Runza Burgers

Recipe by  

"Originally from Iowa, Runzas were a staple in our family dinners. Usually the beef and cabbage mixture was stuffed in fresh bread dough. This is an easy and quick variation that is a great way to get kids to eat their vegetables! My 10 year old son loves them."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Brown ground beef in a large skillet over high heat. Drain fat. Stir in garlic, onion, and cabbage; cook until vegetables are wilted and soft. Stir in the beef broth, Worcestershire sauce, and mustard. Cook over medium heat, uncovered, until reduced to a sloppy joe consistency. Season with salt and pepper.
  2. Place hamburger buns on top of meat mixture; cover skillet to steam, about 1 minute. To serve, fill steamed buns with beef and cabbage mixture.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2009

I was hesitant at first to try this recipe, but I sure am glad that I did. My wife doesn't usually like to try new things and since I do all the cooking, I am always trying to serve something different that she would enjoy. It is surely something that I will make again. My wife even loved it.

 
Most Helpful Critical Review
May 03, 2010

I remember eating runzas from a german bierock shop...but these were not it. Sorry. no one in my family liked these at all.

 

23 Ratings

Apr 14, 2009

This is a great recipe!!i don't the Worcestershire sauce; try black pepper instead !! With the hamburger and when put in the bun!! It is a staple here in Nebraska , too. You could add a slice of cheese too for a cheese(any kind) runza!! ( best version of all) Pasta/spaghetti sauce makes a great italian runza when used instead of broth, too.

 
Dec 15, 2009

I added a small can of tomato paste, which I think improved the flavor a great deal. I can't pinpoint it, but it tastes familiar somehow. Good use of cabbage!

 
Jun 08, 2011

I grew up with a recipe very much like this one. I was raised by my Polish grandmother and my Russian grandfather and meals like this were just about always a staple food. I'd almost forgotten how good these tasted. We'd have these over macaroni when my Grams didn't have time to bake. Sometimes my 'Djeda' (Russian for Grampa) replaced the fresh cabbage with saurkraute because he loved to cook even more than my Grams. Any which way that was decided to eat this meal, it was always fantastic. Thank you for bringing back many cherished memories with this great recipe.

 
Jan 20, 2010

I did not have beef broth so I used water instead. I also used a rather large head of cabbage. My husband cannot eat gluten, so we ate this plain -- and loved it! Next time I will try to use beef broth and more meat (or perhaps less cabbage). The barbecue-ish smell (the simmering combined mustard and Worcestershire sauce smelled fantastic!) inspired us to add a touch of ketchup on top. We couldn't stop eating it!

 
Aug 19, 2009

WOW! This was great...even my very very picky 7 year old asked for more and I can not stress how picky she is.

 
Feb 17, 2010

This was excellent. I will be making this again. Quick, easy and delicious! :) Thanks for sharing.

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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