Allegheny Burger
Allegheny Burger
Steelers fans come to Heinz Stadium for more than just good football. This Allegheny burger, named after Allegheny county in Pennsylvania, is stacked with the stadium's namesake-braised onions and a sauerkraut aioli to make it more than just any old burger. Did we mention it's topped with pierogies?
Servings
4
servings
Ingredients
- 1 large white sweet onion, sliced very thin
- 1 teaspoon soy sauce
- 1 teaspoon worcestershire sauce
- 1 teaspoon sherry vinegar
- 2 tablespoon heinz ketchup
- 2 teaspoon canola oil
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup mayonnaise
- 1/4 cup sauerkraut, drained
- 1 clove garlic, chopped
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1 teaspoon tabasco sauce
- 4 fresh angus beef burgers, about 5 ounces each
- 4 freshly baked kaiser rolls
- 1 cup heinz ketchup braised onions
- 1 cup sauerkraut aioli
- 1 pound kielbasa, sliced very thin
- 4 cheddar and potato pierogies*
- 4 tomato slices
- 4 pieces red leaf lettuce
- butter
- canola oil
Directions
- Over medium heat add the canola oil to medium-size sauté pan. Add the onion and caramelize, about 20 minutes. Add the soy sauce, Worcestershire sauce, sherry vinegar, and black pepper. Cook for 3-4 minutes and keep warm until ready to serve.
- Mix all of the ingredients together in a bowl and reserve until ready to use.
- Season the burgers with kosher salt and black pepper. Place each burger on a medium-high grill and cook to medium. While the burgers are cooking, take the pierogi and place in a sauté pan over medium heat with 1 tablespoon of butter and cook 3-5 minutes. At the same time, place the kielbasa in medium sauté pan with 1 tablespoon of canola oil and caramelize for 3-5 minutes. Place each burger on the bottom bun of the kaiser rolls and then top with the following: kielbasa, Heinz Ketchup braised onions, Cheddar and potato pierogi, red leaf lettuce, tomato, and then finish with sauerkraut aioli.