Crispy Cheeseburger Pierogi Skillet
Best Product for Crispy Cheeseburger Pierogi Skillet
TITUM Fusion 12” Nonstick Skillet
Recipe Notes
Elevate your cozy nights with this delightful Crispy Cheeseburger Pierogi Skillet . By skipping the boil and using a clever steam-crisp method, you get pierogi that are wonderfully creamy inside and golden-crunchy on the outside. We’ve layered them with savory beef, sweet caramelized onions, and melted cheddar, then finished everything with fresh burger toppings and a tangy drizzle. It is a warm, family-friendly mashup that's just as fun to make as it is to eat. Perfect for your favorite nonstick skillet, this recipe is sure to become a new household staple.
Ingredients
Burger Sauce
• 1/3 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon dill pickles, finely chopped
• 1 teaspoon pickle brine
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
Cheeseburger Pierogi Skillet
• 1 pound 8 ounces frozen potato-cheddar pierogi
• 1 pound medium ground beef
• 1 large yellow onion, thinly sliced (about 1/2 pound)
• 2 1/2 tablespoons neutral oil, divided
• 1 tablespoon unsalted butter
• 1/3 cup water, plus extra if needed for steaming
• 1 teaspoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 teaspoon dill pickle brine
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 1/4 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)
• 1/3 cup dill pickles, diced
• 2 tablespoons red onion, finely diced
• 1 tablespoon toasted sesame seeds
• Fresh chives or parsley, optional
• Jalapeño slices, optional
Instructions
Caramelize the Onions
• Heat a large 12-inch nonstick skillet over medium heat. Add 1 tablespoon of oil and the sliced onions. Cook for 2–3 minutes, stirring occasionally, until they begin to soften.
• Reduce the heat to medium-low and continue cooking for 20–30 minutes, stirring every few minutes, until the onions are deeply softened, golden, and jammy. If they darken too quickly, add 1–2 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 cook, whisk together all of the burger sauce ingredients in a small bowl until smooth. Refrigerate until ready to serve.
Brown the Beef
• Increase the skillet heat to medium-high. Add the ground beef and cook for 6–8 minutes, breaking it into irregular crumbles, until fully browned.
• Spoon off any excess fat, leaving about 1 tablespoon in the pan. Stir in the Worcestershire, mustard, pickle brine, 1/2 teaspoon salt, pepper, and garlic powder. Cook for 30 seconds more, then transfer the beef to the plate or tray with the caramelized onions. Wipe out any burnt bits from the skillet.
Steam-Crisp the Pierogi
• Steam-crisping means searing the pierogi briefly, then adding a small amount of liquid and covering the pan so the steam cooks the dough and filling quickly, before finishing with a crisp fry in butter.
• Reduce the heat to medium and add the remaining 1 1/2 tablespoons of oil. Arrange the frozen pierogi in a single layer, flat side down, and cook for 2–3 minutes until they just begin to take on color.
• Pour in 1/3 cup water and immediately cover with a tight-fitting lid. Steam for 5–7 minutes, until the pierogi are hot and tender. Uncover and let any remaining water evaporate. Turn the pierogi, add the butter, and cook for 3–5 minutes more, until the tops are golden and crisp. Season with the remaining 1/4 teaspoon salt.
Assemble the Cheeseburger Pierogi Skillet
• Transfer 6–8 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 1–2 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 pierogi. 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.