Bacon Cheeseburger Pierogi
I decided to turn one of my favorite foods, a bacon cheeseburger, into the ultimate pierogi. If you’ve never tried this dish before, then let this variation be the first you do eat because it’ll make you a believer. A pierogi believer. Now I know that often times whenever I make mash up recipes I always say that it tastes just like such and such dish, and you’re probably like, “Yeah I know I know, sure thing.” But this time I really mean it. If there was ever a time I meant it more, it’s now. These pierogi taste JUST like a bacon cheeseburger. Homemade dough filled with ground sirloin, onions, bacon, and pickles and then served with a burger secret sauce for dipping along with caramelized onions. I kid you not, they have all the flavor we know and love from a burger, and that’s no joke. Your only goal this week is to make these Bacon Cheeseburger Pierogi. You promise?
Bacon Cheeseburger Pierogi
Bacon Cheeseburger Pierogi has all of the flavors you love in a burger. Dough filled with beef, bacon, onion and pickles, served with fry sauce for dipping!
Servings: 32
Equipment
- Mixing bowl
- Rolling Pin
- Round cookie cutter
- Skillet
Ingredients
Dough:
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup sour cream
- 2 teaspoons salt
- 3 to 4 cups flour
Filling:
- 1 tablespoon canola oil
- 1/2 pound ground sirloin
- 1 small yellow onion diced
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon Worcestershire sauce
- 6 slices bacon diced
- 1/2 cup pickle chips chopped
- 4 ounce Cheddar cheese shredded
- 1 large egg whisked with splash of water
Topping:
- 2 medium yellow onions sliced
- Kosher salt and pepper to taste
- 1/2 cup unsalted butter
Burger Sauce:
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon dijon mustard
- 2 teaspoons hot sauce
- 2 dill pickle spears chopped
Instructions
- To make the dough, in a large bowl, whisk together the eggs, milk, sour cream and salt. Add 3 cups flour and stir with a wooden spoon, adding as much of the remaining flour as needed to form a shaggy dough. Knead with your hands in the bowl until dough starts to stick together. Transfer to a lightly floured work surface and knead by hand until soft and smooth, about 3 minutes. Cover with plastic wrap and let rest at room temperature for at least 2 hours.
- To make the filling, heat a large skillet over medium-high heat with the oil. Once hot, add the ground sirloin and cook, crumbling with a wooden spoon, until crispy and browned, about 5 to 8 minutes. Stir in the onions, season with salt, pepper, red pepper flakes, and Worcestershire sauce and cook for a minute or two longer. Remove from heat and let cool.
- In a separate skillet, cook the bacon until crispy. Transfer to a plate lined with paper towels, using a slotted spoon. In the same skillet add the sliced onions (for the topping) and cook on medium, until soft, translucent and caramelized, about 10 minutes. Season with salt and pepper. Remove from heat and set aside. Stir the crispy bacon and pickles into the ground beef mixture.
- Meanwhile make the sauce, in a small bowl, stir together the sour cream, mayo, ketchup, mustard, hot sauce and pickles until well combined. Cover with plastic wrap and chill until ready to serve.
- Once the dough is ready, cut into quarters. Working with one portion at a time, keeping the others covered with plastic wrap, roll out on a well floured work surface about a 1/8 of an inch thick. You want it very thin. Make sure to continuously lift the dough from the board and dust with flour as needed. Cut into rounds with a 4 inch cutter, reserve scraps for later. Fill with a tablespoon of meat filling and a sprinkling of cheddar cheese. Fold over into half moon shape, seal with egg wash and secure with a fork. Place the pierogi on a baking sheet dusted with cornstarch and continue filling the rest. Repeat with the other portions of dough, rolling out, cutting, filling and sealing. Once all pierogi are filled cover the baking sheet loosely with plastic wrap.
- Fill a large pot with cold water and bring to a boil. Season with salt and slowly drop in a few pierogi at a time. Cook until soft, wrinkled and floating, about 2 minutes. Transfer to baking sheet lined with parchment paper, with a slotted spoon, and continue cooking the remaining pierogi.
- In a large skillet, set over medium heat, melt and brown the butter. Add the pierogi, half at a time, and cook until golden brown and crispy on both sides, about 3 minutes. Transfer to a plate and cook the remaining pierogi.
- Serve warm with the caramelized onions and the burger sauce we made earlier. Enjoy!
