This German Bierocks Recipe is a delicious take on a classic German hamburger. They are made with a yeasted dough that encases cooked ground beef, cabbage, and carrots. The combination of dough and filling makes for a satisfying dinner any day of the week. They are healthy, crave-worthy, and a unique meal.

German Hamburgers were a staple in my home growing up. My mom received the recipe from a long-time friend, and we started making them regularly. I’ve always loved the combination of meat and veggies, stuffed into a flavorful bun. Even if you aren’t a big fan of cabbage, the other flavors added to the filling mixture will make you fall in love.

In addition to these hamburgers being delicious, they are also on the healthy side. The bread dough is made with a combination of unbleached flour and whole wheat, and the filling is lean ground beef or turkey, and vegetables. So, you can feel good about feeding these to your spouse, for yourself, and your family.

If you need a healthy side dish to go with this meal, try out my Healthy Garlic Mashed Potatoes!

Bierocks Ingredients

Active dry yeast
Water

Honey
Egg
Fine sea salt

Unbleached all-purpose flour
Whole wheat flour
Lean ground beef or turkey

Cabbage
Onion
Carrots

Ground black pepper
Granulated garlic
Worcestershire sauce

Low sugar barbecue sauce

Ingredient Notes

German Hamburgers are pretty easy to make, but there are a few notes that will make them turn out perfectly.

For example, the flour mixture is half unbleached and half whole wheat. All-purpose flour can be used solely, but I definitely recommend adding some wheat. It adds

The yeast for the bun dough is an important factor in this recipe. I recommend using Redstar Active Dry Yeast, or their Platinum yeast because it always works well for me.

If you’re unsure if your yeast is still fresh, you can test it by combining 1/4 cup of warm water, 1 tsp of sugar, and 1 tsp of yeast. If it bubbles after a few minutes, it is still good.

As long as you use lean ground beef or turkey in this recipe, they are interchangeable. I have used both, and they have turned out delicious either way.

For the vegetables, I used a combination of cabbage, onions, and carrots because they are classic in bierocks. However, you could replace cabbage with potatoes, extra carrots or another vegetable.

Personally, I use low sugar or organic barbecue sauce for the filling. Regular barbecue sauce generally has loads of high fructose corn syrup and added sugar. You can also make your own sauce by using this recipe by WellPlated.

Bierock Recipe Equipment

Stand Mixer with dough attachment

Measuring cups and spoons
Large mixing bowl
Spatula

Cutting board
Chef’s knife
Large pot

Large baking sheet

Recipe Notes

If you’re kneading the dough by hand, it will take about ten minutes to reach the right texture.
If the filling is too wet, it will make the dough soggy and hard to work with. Make sure to cook it down until the liquid is mostly absorbed.

Don’t overfill the dough, or the filling will seep out the sides and burn on the sheet.
Store the leftovers in an airtight container or ziplock bag for up to three days in the refrigerator.

German Bierocks Recipe — **PIN ME FOR LATER!**

I hope you enjoy this recipe for German Bierocks. When you try them out, I’d love to hear your feedback in the comments below. You can also tag me on Instagram or follow me on Pinterest for more recipe ideas.

German Bierocks

Alyssa

These German Bierocks (German hamburgers) are a classic hearty meal. They have a soft yeasted dough on the outside and a beef and veggie filling center.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Proofing Time 1 15

Total Time 2

Course Dinner, Main Course

Cuisine American, German

Servings 12

Calories 175 kcal

Equipment

Stand Mixer with dough attachment
Measuring cups and spoons
Large mixing bowl

Spatula
Cutting board
Chef's knife

Large pot
Large baking sheet

Ingredients

1-1/2 teaspoons Active dry yeast

1/2 Cup plus 1 tablespoon Warm water 110°
1 tablespoons Honey
1 Large Egg

1/2 teaspoon Fine sea salt
1 ½ Cups Unbleached all-purpose flour
½ Cup Whole wheat flour

FILLING:

1 Pound Ground beef
1-1/2 Cups Cabbage chopped
1/2 Cup Onion chopped

2 Large Carrots chopped
¾ tsp Fine sea salt
¼ tsp Ground black pepper

1 tsp Granulated garlic
1 tbsp Worcestershire sauce
¼ Cup Low sugar barbeque sauce

Instructions

In the bowl of a stand mixer, add the warm water, honey, and yeast to activate. After 5 minutes, it should be bubbling up. Add the egg, salt, and flour to the mixture and mix lightly with a spatula.
With a dough attachment, turn the mixer on to a medium speed and knead for 6 minutes. The dough should feel elastic and form together.
Grease a large mixing bowl and transfer the dough to the bowl. Cover with plastic wrap and let sit in a warm place for 1 hour, or until doubled in size.

Meanwhile, in a large skillet, cook beef and vegetables over a medium-high heat until the beef is cooked through and the veggies are tender. Add the spices and sauces to the mixture and stir until everything is combined
Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal.
Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 350° for 20 minutes or until golden brown. Serve warm.

Notes

If you’re kneading the dough by hand, it will take about ten minutes to reach the right texture. If the filling is too wet, it will make the dough soggy and hard to work with. Make sure to cook it down until the liquid is mostly absorbed.
Don’t overfill the dough, or the filling will seep out the sides and burn on the sheet.
Store the leftovers in an airtight container or ziplock bag for up to three days in the refrigerator.