Runza Burger

Make the runza filling: Melt butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute more.

Brown the meat: Add 1/2 lb ground beef to the skillet, breaking it up into small pieces. Cook until browned, about 5-6 minutes. Drain any excess fat if needed.

Add cabbage: Add the shredded cabbage, caraway seeds, Worcestershire sauce, salt, and pepper. Stir well to combine. Cover and cook over medium-low heat for 12-15 minutes, stirring occasionally, until cabbage is tender.

Form the patties: While the filling cooks, divide 1 lb ground beef into 4 equal portions. Shape into patties about 3/4 inch thick, slightly larger than your buns. Press a dimple in the center.

Season the patties: Season both sides generously with salt and pepper. Let rest at room temperature while you heat the cooking surface.

Cook the burgers: Heat a cast iron skillet or griddle over medium-high heat. Cook the patties for 3-4 minutes per side for medium doneness. Add cheese during the last minute and cover to melt.

Toast the buns: Split the buns and toast them on the griddle or in a toaster until golden brown.

Assemble: Spread mustard on the bottom bun. Add the cheese-topped patty, then pile on a generous portion of the runza cabbage and beef filling. Top with the bun.

Serve hot: Serve immediately while the filling is hot and the cheese is melty. This is a hearty burger - pair with kettle chips and a cold drink. Go Big Red!