Runza Burgers: A Taste of Nebraska, Handheld
Growing up, the aroma of baking crescent rolls was a signal for something special. But it wasn’t always cookies or cinnamon buns. Occasionally, a different, savory scent would fill the kitchen, one that hinted at comfort, substance, and a delicious secret. That was the smell of Runza burgers, a unique take on a beloved Nebraskan classic. The humble yet hearty nature of these filled buns always struck me – a complete meal, neatly wrapped and ready to be devoured. It’s a dish that embodies a certain down-to-earth ingenuity, a simple yet profoundly satisfying creation that has become a cherished memory.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 8 burgers
- Yield: 8 burgers
- Dietary Type: Standard
Ingredients
The beauty of these Runza burgers lies in their simplicity. The filling is a straightforward mix of savory ground beef and fresh vegetables, all encased in a golden, flaky crescent roll.
- 1 lb ground beef
- 4 cups cabbage, chopped
- 1/2 cup celery, chopped
- 1/4 cup onion, chopped
- 1/2 teaspoon pepper
- 2 teaspoons garlic salt
- 2 (12-ounce) packages refrigerated crescent dinner rolls
Equipment Needed
For this recipe, you won’t need any specialized equipment. Standard kitchen tools will suffice:
- Large skillet
- Mixing bowl
- Baking sheets
- Parchment paper (optional, for easy cleanup)
Instructions
Crafting these Runza burgers is a wonderfully accessible process, perfect for a weeknight dinner or a weekend project. The key is to ensure the filling is cooked through before assembling, and that the crescent rolls are sealed well to keep all that deliciousness contained.
- Prepare the Filling: In a large skillet, cook the ground beef over medium-high heat. Break up the meat with a spoon as it cooks, until it is browned and no pink remains. Drain off any excess grease.
- Add the Vegetables: To the skillet with the cooked ground beef, add the chopped cabbage, chopped celery, and chopped onion.
- Season the Mixture: Stir in the pepper and garlic salt.
- Cook the Filling: Continue to cook this mixture, stirring occasionally, until the vegetables have softened. This typically takes about 10–15 minutes. The goal is to tenderize the cabbage and celery while allowing the flavors to meld beautifully.
- Preheat the Oven: While the filling is cooking or just after it’s done, preheat your oven to the temperature recommended on your refrigerated crescent dinner rolls package. This is usually around 375°F (190°C). Line one or two baking sheets with parchment paper for easier cleanup, if desired.
- Prepare the Crescent Rolls: Open the packages of refrigerated crescent dinner rolls. Separate the dough into 8 individual triangles.
- Assemble the Burgers: Place a portion of the cooked meat and vegetable filling onto the wider end of each crescent roll triangle. Be generous, but don’t overfill to the point where you can’t seal them properly.
- Seal the Rolls: Carefully bring the corners of each crescent roll triangle together over the filling. Pinch the edges firmly to seal them shut. Ensure there are no gaps where the filling could escape during baking. You can flatten them slightly if you wish.
- Bake to Golden Perfection: Place the sealed Runza burgers onto the prepared baking sheets. Bake for approximately 15 minutes, or until the crescent rolls are puffed up and a beautiful golden brown, according to the instructions on your crescent roll package. Keep an eye on them to prevent burning, as oven temperatures can vary.
Expert Tips & Tricks
To elevate your Runza burger experience, consider these small touches. The way you chop your vegetables can impact the final texture – a finer chop will integrate more seamlessly into the filling. Ensure the filling isn’t too wet before you start assembling; if it seems a bit watery, let it drain for a moment before spooning it onto the rolls. For an extra crisp exterior, you can lightly brush the tops of the assembled burgers with a beaten egg or a little melted butter just before baking. If you find sealing the rolls a bit tricky, a gentle press with the tines of a fork can help create a more secure seam.
Serving & Storage Suggestions
Runza burgers are best served warm, straight from the oven, when the crescent roll pastry is at its most tender and flaky. They are wonderfully self-contained, making them perfect for on-the-go meals or casual gatherings. They pair exceptionally well with a side of potato salad, a crisp green salad, or even just a handful of chips.
For storage, allow any leftovers to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 2–3 days. To reheat, gently warm them in a preheated oven at around 350°F (175°C) for about 10–15 minutes, or until heated through and the pastry is crisp again. Microwaving is an option, but it can sometimes make the pastry less desirable. Freezing is also possible; cool completely, wrap individually, and store in a freezer-safe bag for up to 1–2 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information
Here’s an estimated nutritional breakdown per Runza burger, keeping in mind that variations in ingredient brands and precise portioning can affect these numbers.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 394.7 kcal | |
| Calories from Fat | ||
| Total Fat | 14 g | 21% |
| Saturated Fat | 4.7 g | 23% |
| Cholesterol | 81.1 mg | 27% |
| Sodium | 512.5 mg | 21% |
| Total Carbohydrate | 47 g | 15% |
| Dietary Fiber | 4.2 g | 16% |
| Sugars | 5.2 g | 20% |
| Protein | 19.2 g | 38% |
Variations & Substitutions
While the classic combination of ground beef, cabbage, celery, and onion is incredibly satisfying, there’s always room for creativity. For a leaner option, you could experiment with ground turkey or ground chicken. If you’re not a fan of cabbage, finely shredded Napa cabbage or even spinach could be interesting substitutes, though they will alter the flavor profile. A pinch of caraway seeds in the filling can add an authentic touch reminiscent of traditional German or Eastern European baking. For those seeking a vegetarian version, you could adapt the filling with seasoned crumbled tofu or a hearty lentil mixture, ensuring it’s not too wet.
FAQs
Q: Can I prepare the filling ahead of time?
A: Yes, you can cook the filling up to a day in advance and store it in the refrigerator. Reheat it gently before assembling the burgers.
Q: My crescent rolls are tearing when I try to seal them. What can I do?
A: Be gentle with the dough. If a spot tears, you can try to pinch and seal it carefully. Sometimes slightly under-filling can make sealing easier.
Q: Can I make these spicier?
A: Absolutely! Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling mixture for a kick.
Q: What if I don’t have garlic salt?
A: You can substitute with 1 teaspoon of salt and 1/2 teaspoon of garlic powder. Adjust to your taste.
Q: How can I make sure the bottom of the rolls is cooked through?
A: Baking on a preheated baking sheet can help. Also, ensuring you don’t overfill the rolls allows the dough to cook more evenly.
Final Thoughts
These Runza burgers are more than just a recipe; they’re a delightful edible hug, a convenient and utterly delicious way to enjoy a comforting, homemade meal. They’re a testament to how simple ingredients, combined with a little ingenuity, can create something truly special. So go ahead, embrace the ease and the incredible flavor, and bring a taste of Nebraska’s comfort food into your own kitchen. I’m confident you’ll find them as satisfying and heartwarming as I do.