Pierogi Burger Recipe

In this delicious Polish Pierogi Burger Recipe, we will teach you how to make the best homemade pierogi burgers using the kettle charcoal grill which is topped with sausage and sauerkraut!. This mouth watering Grilled Burger recipe is easy to make on the BBQ and has amazing flavour without breaking the bank. This is going to be a great hit at your next gathering with friends and family and a new favourite for sure! Take a look below to see everything you need!

Yields1 Serving

Ingredients

 2 Potato Buns
 1 lb Ground Beef
 Sausage
 Sauerkraut
 Chedder Cheese
 Course Dijon Mustard
 Postal Barbecue Mad Cow Rub
 Garlic Mayo

Directions

STEP #1
1

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!

STEP #2
2

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.

STEP #3
3

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.

Step #4
4

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!

pierogi burger

ITEMS  COMMONLY USED - (affiliate links)

SLOW 'N SEAR KETTLE 

► CAMP CHEF WOODWIND PELLET GRILL

► CAMP CHEF VERSATOP 2x GRIDDLE

► WEBER KETTLE (classic) 

► PIT BARREL COOKER

► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )

► SLOW 'N SEAR  (for 22’’ Kettle Grills) 

► MEATER+  (10% OFF PROMO CODE - "POSTALBARBECUE" )

► THERMOWORKS THERMAPEN MK4 

► THEMOWORKS SIGNALS DIGITAL THERMOMETER

SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )

► NAPOLEON BBQ TOOL SET

Ingredients

 2 Potato Buns
 1 lb Ground Beef
 Sausage
 Sauerkraut
 Chedder Cheese
 Course Dijon Mustard
 Postal Barbecue Mad Cow Rub
 Garlic Mayo

Directions

STEP #1
1

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!

STEP #2
2

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.

STEP #3
3

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.

Step #4
4

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!

pierogi burger

Pierogi Burger Recipe
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