I found this recipe here. The filling is more involved than Mrs. Brown's Western Burger from Robyn and the Dough is also more involved. This one sounds really good.
Recipe type: Entree
Author: Kelly Yandell
The cafeteria favorite of many a north Texan!
¾ cup warm water
¾ cup whole milk, room temperature
½ ounce active dry yeast (2 packets)
4 tablespoons sugar
500 grams all-purpose flour (about 4 cups)
1 teaspoon salt
6 tablespoons unsalted butter, melted (reserve 2 tablespoons for brushing at the end)
2 pounds ground beef
⅓ cup chopped onion
2 to 3 ounces grated cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon table salt
1 teaspoon freshly ground pepper
Place the yeast and 1 teaspoon of the sugar in the warm water and let it sit for five minutes. It should become frothy on top if the yeast is active (if not, check the date on the packets). In a large bowl, combine the flour, remaining sugar and salt. Add the water mixture, the milk, and the melted butter and stir to thoroughly combine. It will be somewhat lumpy and sticky. Place a damp towel over the bowl and allow the dough to rise for 1 hour or until doubled in volume.
Meanwhile, brown the meat and the onion in a skillet. Remove it from the heat and drain the excess drippings from the meat. Allow the meat to cool to room temperature. Add the cheese, Worcestershire sauce, salt and pepper, and stir to combine. This will be the final flavor of the filling so taste it and adjust the seasoning if needed.
When the dough has risen, remove it to a well floured surface and knead it until it is no longer sticky, adding flour as is necessary. The goal is to have a ball of dough that is not sticky and that will rebound when you press on it with your finger, so keep adding a pinch of flour here and there, and kneading, until you achieve this. This should take about 5 to 7 minutes. Using a floured rolling pin, roll out the dough into the shape of a square of about 16” by 16”. Cut the rectangle into 16 square pieces of dough by cutting it into 4 columns, and then cutting each column into 4 equal pieces. Each square should be roughly about 4” by 4”. Roll each piece until it is slightly larger.
Place an equal scoop of the meat mixture on 8 of the squares. Form the meat into a fat patty with your hands before placing it on the dough. Cover each with another square of dough and pinch it around the edges to fully seal the pillow that you create. Tuck the edges underneath the pillow and gently pinch the seam into the bottom of the pillow a bit. Place each burger onto a lightly buttered cookie sheet, separated by 2”. Set aside and allow the dough to rise again for 20 minutes, until the burgers are puffy and enlarged.
Meanwhile, preheat the oven to 350 degrees. When the burgers have finished rising again, place them in the oven and bake until they are golden, about 30 minutes. Brush the tops with a little melted butter and serve hot with mustard and ketchup on the side.