ITEMS COMMONLY USED - (affiliate links)
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To get started with this homemade pierogi burger you will want to start with some high quality ground beef of your choice that is as fresh as possible. Once you have everything you need for these polish pierogi burgers, begin by forming your 1/2 lb balls of ground beef into perfectly round burger patties. Make sure you press firmly without compacting the meat to much. The more “squished” the beef becomes the dryer it will become as it cooks. Once the beef patties are formed season it with your favourite beef rub. In this recipe I used our MAD COW rub which is amazing on burgers!
With your burgers formed, place them onto the grill using the indirect cooking method with a cooking tempreture between 250F – 275F with an optional piece of hardwood to add some delicious smoky flavour. Close the lid and begin cooking until your burger reaches an internal tempreture of around 140F.
Once the burgers hit an internal tempreture of around 140F, open the grill and mix up your coals. Leave the lid open to allow as much oxygen to hit the coals as possible. For the final sear of the burgers we want to coals to be as hot as possible! While the coals are coming up to tempreture, place a cast iron skillet over top of the warming coals and then warm up some sliced farmers sausage and sauerkraut. Once it's warmed, remove it from the grill in preparation to sear the burgers.
Once the sausage and sauerkraut are warmed, remove it from the grill in preparation to sear the burgers. Move your burgers over the hot coals to give a nice sear for 45 seconds on each side twice. Once the burgers have been seared, remove them from the heat and begin to build the best steakhouse burgers ever!