Air-Fryer Gourmet Beef Burgers with Potato Wedges
Juicy homemade beef burgers cooked in the air fryer and served with crisp potato wedges for an easy fakeaway-style family dinner.
Traditional Nebraska Runzas
Traditional Nebraska Runzas are a beloved Midwestern bake made from soft, enriched dough wrapped around a hearty beef and cabbage filling. As they bake, the crust turns lightly golden while the centre stays rich, savoury and comforting.
They are ideal for batch cooking, family lunches or relaxed weekend dinners, and they travel well for packed lunches too. Serve warm with mustard, ketchup or pickles for a classic diner-style finish. Making the dough from scratch takes a little time, but the method is straightforward and the flavour is well worth the effort.
Method
1h 30m20m2h 15m
- In a large bowl, combine warm water, yeast and 1 tsp sugar, then leave for 10 minutes until frothy.
- Add milk, remaining sugar, melted butter, salt and half the flour, then mix to form a soft dough.
- Gradually add the remaining flour and knead for 6–8 minutes until smooth and elastic.
- Place in a lightly greased bowl, cover and leave to rise for about 1 hour until doubled.
- For the filling, cook minced beef and onion in a large pan until the beef is browned.
- Add sliced cabbage, season with salt and black pepper, and cook until softened and lightly caramelised.
- Punch down the dough and divide into 8 equal pieces. Roll each into a rough rectangle.
- Spoon filling onto one side, fold over and seal the edges firmly. Place seam-side down on a lined tray.
- Leave to prove for 15 minutes while the oven preheats to 180°C.
- Bake for 18–20 minutes until golden brown, then serve warm.
Ingredients
- 120 ml Warm Water
- 1 tsp Salt
- 500 g Strong white bread flour plus extra for dusting
- 50 g Sugar
- 120 ml Milk lukewarm
- 300 g Cabbage thinly sliced
- 7 g Fast-action Yeast
- 1 large Onion finely chopped
- Black Pepper, to taste
- 500 g Beef minced
- 50 g Butter melted
Notes
For extra richness, add a little grated cheese to the filling before sealing.
If the filling is very moist, cool it slightly before assembling to keep the dough from softening.
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