I’d never really eaten these in high school, but I did remember them being served. Then why on earth would I make a Western Burger? Because the husband and I were talking about food and he brought them up. I knew that the basic gist was a dough and knew that the inside was ground beef with sauteed onions. The seasonings were a little tricky.

Here we go! It’s Western Burger time!

The Western Burger

Recipe Type: Easy

Cuisine: American

Author: Candy at Candypolooza

Prep time: 35 mins

Cook time: 20 mins

Total time: 55 mins

Serves: 8-10

I never really ate many of these in school but I did remember them being served. Why on earth would I make a Western Burger after so long? (I graduated in 98′) Because the husband and I were talking about food and he brought them up. I knew that the basic gist was dough and knew that the inside was ground beef with sautéed onions. The seasonings were a little tricky.

Ingredients

Start with the basic dough recipe:
I’m trying to convert my family to all wheat so I used
2 cups Whole Wheat flour
2 cups of White Flour
2 tablespoons of dry yeast
4 tablespoons of melted shortening (substitute coconut oil next time!)
2 eggs (I used free range chicken eggs)
1 1/2 cups of water
1 teaspoon of salt
4 tablespoons of sugar
Ingredients for filling:
In this recipe it calls for ground meat
Half finely chopped onion
1 tablespoon of mayonnaise
2 squirts of mustard
Salt & Pepper to taste

Instructions

After you mix all of the ingredients let the dough rise for about an hour.
While you wait get busy on the filling.
*Note you can fill with just about anything. If it’s a raw meat, you will need to cook it beforehand. Like ground meat, or pork or chicken.
Brown your ground meat and when it’s almost done add your onions. Let the onions sauté. Once the meat and onions are cooked, lower your heat and add mayo and mustard. Mix completely then let cook on low setting for 5 minutes so flavors can settle into meat.
After the meat is done let it cool completely. Don’t add the hot meat into the dough pocket. –I don’t know what would happen, but I’m assuming the dough would go bad before it was baked. Just don’t go there. Ok.  LOL
Your meat is done and cool and the dough looks beautiful. It’s rested for about an hour now and has risen nicely. Pull out your rolling pin and a tablespoon of flour to sprinkle on your counter top for rolling out the dough. What I did since I have limited space I rolled out parts of the dough and cut off square filled then repeated.
When I cut off the piece of rolled out dough I placed it in my palm cupped it and spooned in 2 tablespoons of the cooled meat mixture. I then pinched the tops to seal the meat inside of the dough. Once I got the top pinched I rolled it in my hand to form a complete ball. I placed the ball stitches down on a lightly greased oven sheet.
Bake in a 350 degree pre-heated oven for 15 to 20 minutes depends on your stove and how crispy you wan them. If you want to be able to freeze and bake later, only bake until slightly brown.
I also tried out filling with ham and cheese. Great snacks!! or eat as a meal!