This Pierogie Burger is an incredible mash up of two delicious foods – a juicy cheeseburger and pillowy soft pierogies topped with sweet, caramelized onions. It’s a match made in heaven and I’m showing you how to make it.
There are few things in life more satisfying then a big juicy hamburger served with some sort of potatoes. This homemade burger recipe takes that belief to the next level by putting a lush pillow of potato stuffed pasta right on the burger. Yep the Pierogie Burger is born!
I could wax poetic about the soft onion bun and the sweet tender caramelized onions. Especially with the oh so juicy burger and the decadent pierogie. My mouth is truly watering just thinking about it!
Why Pierogie Burgers are a hit
Burger night is a staple in every American household. The problem is how to make it new and exciting again.
My Pierogie Burger will have your families eyes popping out of their head when you place the best beef burger they ever had in front of them.
How to Make Pierogie Burgers – Step by Step
- Step One: First, Place your ground beef in a large bowl. (Photo 1 below)
- Step Two: Next add the Burger Seasoning Blend and combine. (Photo 2 below)
- Step Three: Then form patties. I love this burger maker for this task. It makes nice uniform burgers. (Photo 3 below)
- Step One: Meanwhile, heat up your grill and then take out prepared burger patties. (Photo 1 below)
- Step Two: Next, form a well in the center of your patty. (Photo 2 below)
- Step Three: Then place on grill and cook to desired doneness. (Photo 3 below)
- Step One: Finally, when burgers are done, top with your favorite cheese. Meanwhile, place your onion rolls on the grill to toast up.(Photo 1 below)
- Step Two: Next, assemble your burger by topping with your prepared pierogies (Photo 2 below)
- Step Three: Finally, place your caramelized onions on top and serve your Pierogie Burger masterpiece. (Photo 3 below)
Some tips for making the Ultimate Burger
First, you have to choose the right ground beef for the job. The best ground beef should have a fat content of 15 to 20 percent fat. Therefore, ground chuck is an excellent choice for grilling burgers. You need that fat so your burgers will not fry out on the grill.
Next, Don’t over work your beef. The gentler you are, the better. Overworked beef will be dry and look like a hockey puck.
Finally, make a little well with your thumbs in the center of the burger. That way, when the patty gets bigger, it will stay flat and cook more evenly.
How to make Caramelized Onions
Caramelized onions add an extra layer of delicious flavor to my Pierogie Burgers and they are easy to make and store well in the refrigerator.
First, slice your onion by cutting the stem and root ends off the onion. Then halve the onion and cut it into thin slices. The onion should then naturally separate into half-rings.
Next, melt butter or olive oil in a skillet. Then add the onions and a pinch of salt. Let the onions cook slowly.
Turn or stir the onions so that they evenly become soft and your desired color of brown. Use immediately or let cool and store in an air tight container in your refrigerator.
Expert Tips for Making the Best Pierogie Burgers
- Try Making it Hot: Try a Jalapeno pierogie with some Pepper Jack Cheese!
- How about a Slider: Create your own Pierogie Burger sliders by using mini pierogies and slider rolls.
- Get a little Messy: Add your favorite pizza sauce or my favorite boom boom sauce to make it extra flavorful.
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Pierogie Burger
EQUIPMENT
Ingredients
- 3 pounds ground beef
- 3 tablespoons Burger Seasoning Blend
- 1 1/2 cups shredded cheddar cheese - or 9 slices
- 9 pierogies - prepared according to package directions
- 1 1/2 cups caramelized onions
- 9 onion rolls - sliced
- 1 tablespoon Butter
Instructions
- In a large bowl, combine ground beef and Burger Seasoning Blend.
- Mix with hands to combine, being careful not to over-mix the beef.
- Form beef into 9 patties, about 1/3 pound each.
- Grill burgers on a medium high grill until the internal temperature reaches desired doneness, about 8-9 minutes for medium-well. (130 degrees for medium rare to 155 degrees for medium-well).
- Top with cheese during the last minute of grilling.
- Meanwhile, butter the inside of an onion roll and toast it in a buttered skillet until golden brown. Repeat for all of the remaining rolls.
- Assemble burgers by placing cooked burger with cheese on the bottom half grill onion roll.
- Top with prepared pierogi and caramelized onions.
- Place top half of onion roll on the burger.
- Repeat with remaining burgers.
Notes
- Try Making it Hot: Try a Jalapeno pierogie with some Pepper Jack Cheese!
- How about a Slider: Create your own Pierogie Burger sliders by using mini pierogies and slider rolls.
- Get a little Messy: Add your favorite pizza sauce or my favorite boom boom sauce to make it extra flavorful.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
wilhelmina says
This burger is to die for! Loved it!
Noelle says
I loved this!!! WOW! It was a hit with the entire family so it looks like I will have to make it again soon!
Christine says
This burger is so juicy and flavorful! I could make it again and again!
Susan Carraretto says
Love the unique flavor of adding pierogies to the burgers. I had never heard of that before. And the tip of making a little well in the center of the burger is genius! Thanks.