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Runza Burgers

Runza Burgers

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
superfoodie

superfoodie

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Bryan Baker
13

Bryan Baker

6/30/2009

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.

sue in ne
13

sue in ne

4/14/2009

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.

kelliekress
6

kelliekress

12/15/2009

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!

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