Big Mac Pierogies Are Even More Delicious Than the Burger
All-beef patties, special sauce, lettuce, cheese, pickles, onions... inside a pocket of unleavened dough sprinkled with sesame seeds is what you'll get with this unholy mashup of Eastern European dumplings and America's best-known burger. They're super easy to put together, unreasonably delicious, and so exquisitely novel they're sure to impress even the most sophisticated of dinner guests.
Big Mac Pierogies Recipe
Total Time: 1 hour, 30 minutes
- 2 ¼ cups all-purpose flour, plus extra for dusting
- 1 teaspoon kosher salt
- 1 cup sour cream
- 4 tablespoons unsalted butter, softened
- 1 large egg
- ½ pound ground beef
- 1 cup shredded cheddar
- ¼ cup minced onions
- 1 large egg
- 2 tablespoons relish
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Sesame seeds
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Shredded lettuce
- Thousand Island dressing
- In a large bowl, whisk together flour and salt. Add sour cream, butter, and egg. Stir until well combined and the dough pulls away from the bowl. Transfer dough to a lightly floured counter and knead until only slightly tacky. Cover dough in plastic wrap and refrigerate for at least 30 minutes.
- In a large skillet, cook beef for 3 to 5 minutes, until browned. Drain on a paper towel-lined plate. In a mixing bowl, combine beef, cheese, onions, egg, relish, salt, and pepper; mix well.
- Take the dough out of the fridge and gently roll it out on a floured surface until ⅛-inch thick. Using a 4-inch round cookie cutter, cut out circles. You will need to re-roll scraps a couple times.
- Place 1 tablespoon of filling in the center of each circle and fold the dough over into half moons. Pinch the edges gently to seal.
- Boil a large pot of salted water. Reduce to a simmer and drop in half the pierogies. Cook for 6 to 7 minutes. They will float to the top when done. Remove with a slotted spoon and drain on towels. Sprinkle with sesame seeds.
- Heat olive oil and butter in a large skillet until butter melts. Fill the pan with pierogies, but don't overcrowd; fry for 3 to 4 minutes per side.
- Serve hot on a bed of lettuce with plenty of Thousand Island dressing for dipping.