Crispy Cheeseburger Pierogi Skillet

Name: Crispy Cheeseburger Pierogi Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: ⅓ cup mayonnaise; 2 tablespoons ketchup; 1 tablespoon yellow mustard; 1 tablespoon dill pickles, finely chopped; 1 teaspoon pickle brine; ½ teaspoon Worcestershire sauce; ¼ teaspoon garlic powder; 1 lb 8 oz frozen potato-cheddar pierogi; 1 lb medium ground beef; 1 large yellow onion, thinly sliced, about ½ lb; 2 ½ tablespoons neutral oil divided; 1 tablespoon unsalted butter; ⅓ cup water plus extra if needed for steaming; 1 teaspoon Worcestershire sauce; 1 teaspoon yellow mustard; 1 teaspoon 5 ml dill pickle brine; ¾ teaspoon kosher salt, divided; ½ teaspoon black pepper; ½ teaspoon garlic powder; 1 ¼ cups shredded old cheddar cheese; 1 cup iceberg lettuce, finely shredded,; 1 small firm Roma tomato, seeded and finely diced (patted dry); ⅓ cup dill pickles, diced; 2 tablespoons red onion, finely diced; 1 tablespoon toasted sesame seeds; Fresh chives or parsley, optional; Jalapeno slices, optional; TITUM Fusion 12” Nonstick Skillet; OvenBond Quarter Sheet Pan; 12.5” Universal Lid

Crispy Cheeseburger Pierogi Skillet

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Comfort food gets a serious upgrade in this vibrant, one-pan meal. If you love a loaded burger and crispy pierogi, this mashup is about to become a frequent flyer on your dinner rotation.

We are skipping the boiling water and going straight for a steam-crisp technique that keeps the pierogi centers creamy while giving the outsides a beautiful golden crunch. Layered with savoury ground beef, jammy caramelized onions, and plenty of sharp cheddar, it is finished with all the fresh burger fixings and a drizzle of tangy sauce. It is fun, impressive to look at, and incredibly satisfying to eat.

Ingredients

Burger Sauce

⅓ cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickles, finely chopped
1 teaspoon pickle brine
½ teaspoon Worcestershire sauce
¼ teaspoon garlic powder

Cheeseburger Pierogi Skillet

1 lb 8 oz frozen potato-cheddar pierogi
1 lb medium ground beef
1 large yellow onion, thinly sliced, about ½ lb
2 ½ tablespoons neutral oil divided
1 tablespoon unsalted butter
⅓ cup water plus extra if needed for steaming
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon 5 ml dill pickle brine
¾ teaspoon kosher salt, divided
½ teaspoon black pepper
½ teaspoon garlic powder
1 ¼ cups shredded old cheddar cheese

Fresh Burger Finish

1 cup iceberg lettuce, finely shredded,
1 small firm Roma tomato, seeded and finely diced (patted dry)
⅓ cup dill pickles, diced
2 tablespoons red onion, finely diced
1 tablespoon toasted sesame seeds
Fresh chives or parsley, optional
Jalapeno slices, optional

Directions

Caramelize the Onions

Heat a large 12-inch non-stick skillet over medium heat. Add 1 tablespoon of oil and the sliced onions. Cook for 2 to 3 minutes, stirring occasionally, until they begin to soften. Reduce the heat to medium-low and continue cooking for 20 to 30 minutes. Stir every few minutes until the onions are deeply softened, golden, and jammy. If they darken too quickly, add 1 to 2 tablespoons of water to help them collapse. Once glossy and rich, transfer them to a plate or small tray

Mix the Burger Sauce

While the onions are working, whisk together all the burger sauce ingredients in a small bowl until smooth. Keep this refrigerated until you are ready to serve.

Brown the Beef

Increase the skillet heat to medium-high. Add the ground beef and cook for 6 to 8 minutes, breaking it into irregular crumbles until fully browned. Spoon off any excessive fat, leaving about 1 tablespoon in the pan. Stir in the Worcestershire, mustard, pickle brine, ½ teaspoon salt, pepper, and garlic powder. Cook for 30 seconds more, then transfer the beef to the plate/tray with the caramelized onions. Wipe out any burnt bits from the skillet.

Steam-Crisp the Pierogi

What is Steam-Crisping? This technique involves searing the pierogi briefly, then adding a small amount of liquid and covering the pan. The steam cooks the dough and filling quickly, while the subsequent fry in butter ensures a crisp exterior without the need for boiling.
Reduce the heat to medium and add the remaining 1 ½ tablespoons of oil. Arrange the frozen pierogi in a single layer, flat side down. Cook for 2 to 3 minutes until they just begin to show colour. Pour in ⅓ cup of water and immediately cover with a tight-fitting lid. Steam for 5 to 7 minutes until the pierogi are hot and tender. Uncover and allow any remaining water to evaporate. Turn the pierogies and add the butter and continue cooking for 3 to 5 minutes, until the tops are golden and crisp. Season with the remaining ¼ teaspoon of salt.

Assemble the Cheeseburger Pierogi Skillet

Transfer 6 to 8 pierogi to a plate and set aside. Reduce the heat to low. Return the beef and caramelized onions to the skillet, nesting them around the remaining pierogi. Sprinkle the shredded cheddar evenly over the top. Cover for 1 to 2 minutes until the cheese is melted and bubbly.

The Finishing Touches

Remove from the heat. Place the reserved pierogi back on top, browned side up. Scatter the shredded lettuce in the gaps between the pierogis. Add the diced tomatoes, pickles, and red onion in small pockets. Drizzle with the burger sauce and finish with a sprinkle of sesame seeds and fresh herbs. Serve immediately.