Bierox recipe for a German version of the American hamburger.
My husband stole the Bierox in this photo when I turned to answer the phone. LOL.
Bierox (pronounced Beer ox and sometimes spelled Bierocks) are one of my family's very favorite meals. They love bierox so much that they will drive out of their way to come visit when they know I am making them.  Not only that but I have to make lots of them because they are going to leave with several too.  I have tried making lots and freezing them but they never seem to last long even in the freezer (although they do freeze great and can be reheated in the microwave or oven)  I know you must be wondering what they are by now so here goes...they are kind of like a German version of the American hamburger.  They came with the German migrants to my little hometown, Darrouzett, Texas and the surrounding area.  Bierox are traditionally made in Darrouzett for their Deutsches (German) Festival each year.  Everyone in town helps with this festival.  Most of the women in town spend 3 days making 1000's of Bierox for the festival (that is how I learned how to make them) The bierox at the festival always sell out!  They are delish!

Bierox Recipe:

Bread Dough (Can be any kind ...I shared my recipe for Cold Rise Bread Dough yesterday, it is what I use. )
1 lb Hamburger
1 Onion diced
1/2 to 1 Head Cabbage shredded (I like to save time here and use 1 Pkg Coleslaw Mix Instead it has a bit of carrot in it but it doesn't change the taste and it adds a bit of color)
Salt & Pepper
1/2 Stick Butter Melted.

In a skillet cook the hamburger, cabbage, and onion. Cook until hamburger is browned, and vegetables are cooked down.  Drain Well.  Season the meat mixture with the garlic, salt, and pepper.  (this is important...make sure the meat mix is seasoned well and tastes good or your Bierox will be bland)

Some women like to use frozen bread dough from the store to save time, I use a cool rise bread dough recipe that I was given by one of the women in my hometown. Roll the bread dough out to 1/8 to 1/4 inch thick.  Cut the dough into 4 inch squares (see photos below).  Use a large slotted spoon to scoop the meat mix up. Squeeze the meat mix so that all remaining juice squeezes away. (you can also use one of those ice cream scoops that squeeze the scoop into a perfect shape too (like in ice cream shops).  That is what we used when making them for the festival.)  Pile a good bit of meat mixture into the center of each square.  Fold up the corners and all sides of the square together and seal closed.  Turn each little pillow over seam side down onto a greased baking sheet.  Bake at 350° until the dough is lightly browned.  Remove from oven and immediately brush each with melted butter.  Bierox are traditionally served with mustard or mayonnaise but you can use whatever condiment you like best.

*Options:  Many people like to jazz up their Bierox with cheese, jalapeno, etc.  They taste good that way, but my family tends to prefer the traditional Bierox.
 Roll the dough out to 1/8 - 1/4 inch thick and cut into 4 inch squares.
 Be sure to squeeze the juice out of the meat.  Pile as much as you can get onto each square.
 Pull each corner and side of dough up and seal it closed.  Be careful not to pull any holes into the dough pillows.
This is the seam side up...place this side down onto the baking sheet.

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Unknown said...

Wow someone from Darrouzett! Lived at Higgins for 20 years. Bierox are a family favorite here as well. We add some allspice to ours. Just a little different flavor of the Germans from Russia.

Michelle said...

Never had these, but they do look good!!

Debra Howard said...

They are and you should definitely try them...I gave the recipe to a local restaurant and she spiced them up with some cheese and a bit of habanero sauce and they are a hit.

Debra Howard said...

Hmmmmm, I will have to give that allspice a try. And I had always heard those Germans were really from Russia or at least the border. I wonder if anyone has traced the family trees. It is so good to find someone from back home. I love that area! Nice to meet you Hope!

Anonymous said...

These sound so good! We lived in Liberal for 15 years, so I know that area as well! Good people, AND good food...;-)

anne said...

Married into a Shattuck family and discovered bierocks! Going to try to make them and impress my husband.

Anonymous said...

Love these, I learned how to make these from my German grandma just like these so very yummy.

Sylvia K. said...

These sound great. My mom didn't put hamburger in ours. But fried bacon, then fried the cabbage mixture in the bacon fat, so yummy. Otherwise same dough and method. My family were Germans from Russia too.

Bonnie Burditt Lawson said...

So glad to find this recipe. I had them in the cafe on Main Street in Darrouzett while visiting family there, probably 50 years ago. Loved them!! Found a recipe in some cookbook and made some once but were not the same. Betting this is the recipe I've been looking for. Thanks!!

Anonymous said...

I grew up in Booker just down the road from Darrouzet. The school cafeterias had the bierox down to an art form. I’ve never found a bread recipe I really like for my bierox. How Can I find your cold rise bread recipe?

Debra Howard said...

You can find my cool rise dough recipe by clicking on Recipes tab from the menu then click on baked desserts. Hope you enjoy!

Unknown said...

I'm not from Texas, nor am I from Germany...but I'm going to make this. It sounds great.. My mother was from Germany..She was born in a town called Gorlitz. My Oma was from Berlin, and Opa was from Dresden. My mom never made these.. I can't wait to try them. Thank you!

Debra Howard said...

I hope you enjoy them as much as we do

Unknown said...

I Love Bierox. A friend gave me the recipe many years ago. I really like your suggestion for using the coleslaw mix. Will try it next time.
Thanks. Love your blog <3
Tracy Roberts
Broken Arrow, OK

Jodee d’Avignon said...

My first taste of bierox was while teaching at Mooreland, OK in the mid 80s. They announced it was bierox day and everyone got excited. The school cafeteria made really great ones.
I now teach in Fargo, OK after 14 years of retirement. They make bierox for the basketball games. Looking forward to that.
I googled bierox to send a picture of one to my mother who had never heard of them. Your blog was first item shown. Quite a coincidence that several comments are from people in such a small area.
Going to put your recipe into MacGourmet for safekeeping.

Lynn Simon said...

They were called "krautbread" by my husband's grandmother. She was 98 year old woman from the Volga village of Schilling. Mrs. Kaufmann still cooked and baked on a wood stove!

Bierocks are definitely from the Germans from Russia culture of the lower Volga valley. I don't know if the Germans from the Black Sea region have something similar.

Diana mackey said...

I learned to make these from a German friend in Kansas. Years ago and our use Kraft and mine instead of cabbage I also use caraway seed in it and everybody loves them. She always used sourdough but I don't have sourdough so I'm like you are use the bread frozen in the rolls.

Terry said...

Had these the first time I went to Follett. Glad to have found the recipe.