RECIPES: Recipe Details

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Racing Pierogie Burger

This is a comfort food burger based on living in a meat and potatoes town. I was inspired by the Pittsburgh Pierogies who have a footrace at every Pirate game. I also wanted to incorporate everyone in the race - Potato Pete, Sauerkraut Saul, Chester Cheddar and Jalepeno Hannah (she hardly ever wins - I think because her purse is too big). Sometimes we just need something to remind us of the days when things were simple and stress-free.

Ingredients 

Sour Cream - Jalepeno Sauce
1 1/2 cups sour cream
1 jalepeno pepper - chopped finely
1/4 cup Polish mustard
Pierogie Topper
1 dozen frozen potato cheddar pierogies
2 T. butter
2 Vidalia onions sliced into 6 1/2' thick slices
2 tsp. sea salt
Burger Patties
2 pounds 80% lean ground chuck
1 cup packed sauerkraut (the kind in a plastic bag - not canned) 1/4 cup sauerkraut juice
2 tsp. sea salt
1 tsp. white pepper
2 T. Hungarian paprika
2 T. melted butter
vegetable oil for grill rack
2 T. melted butter
1 tsp. onion powder
6 4" wide egg buns

Instructions 

Preheat greill to medium -high. Get out a bowl to make Sour-Cream Jalepeno Sauce. Put 1 1/2 cups of sour cream in bowl, then add chopped jalepeno. Stir to combine and add !/4 cup of Polish mustard. Mix well, set aside and keep as chilled as possible. Tear off a 2 1/2 foot by 18" piece of heavy duty aluminum foil. Spread out and lay 12 pierogies in middle of foil - 2 rows of 6. Top each pierogie with 1/2 teaspoon of butter. Then top each two pierogies with one whole Vidalia onion slice. Sprinkle all over with 2 tsp. of sea salt. Bring foil up on all sides and seal. Toss package on grill. Leave on meduim-hot part grill for 15 minutes, flipping over every five minutes. Open package and leave on grill another 15 minutes until liquid is evaporated. Take off grill and set aside. Make burger patties by putting 2 pounds of 80% lean ground chuck in a big bowl. Add 1 cup of sauerkraut, 1/4 cup of sauerkraut juice. 2 tsp. of sea salt, 1 tsp. of white pepper and 2 T. of Hungarian paprika. Mix gently. As you form each of 6 patties, try to pour 1 tsp. of butter into the center of each patty. Brush grill rack with vegetable oil. Grill 5 minutes on each side.. Tke off grill and let rest. In custard cup mix 2 T. melted butter and 1 tsp. onion powder. Set aside.Take your 6 egg buns and split them. Put inside face down on grill until lightly toasted. As buns come off grill,spread butter mixture on bottom bun. To assemble Racing Pierogie Burger: Take bottom bun and put on a plate. Place burger patty on top, then two grilled pierogies with one thick grilled onion slice. Spread top bun with 1/4 cup Sour Cream Jalepeno Sauce. Place on top of onion slce and your're ready to eat!

Comments 

The sauerkraut keeps the meat moist and when it gets crispy has a fuller flavor.Also the egg bun give the whole shebang just the little hint of sweetness that it needs.