Allegheny Burger

Allegheny Burger
Staff Writer
Aramark

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?

4
Servings
543
Calories Per Serving
Deliver Ingredients

Notes

*Pierogi are an Eastern European specialty that are popular in areas such as Pittsburg. If you're not lucky enough to be near a shop that sells them, you can usually find them for delivery online

Ingredients

For the Heinz ketchup braised onions

  • large white sweet onion, sliced very thin
  • 1  Teaspoon  soy sauce
  • 1  Teaspoon  Worcestershire sauce
  • 1  Teaspoon  sherry vinegar
  • 2  Tablespoons  Heinz ketchup
  • 2  Teaspoons  canola oil
  • 1/8  Teaspoon  freshly ground black pepper

For the sauerkraut aioli

  • 3/4  Cups  mayonnaise
  • 1/4  Cup  sauerkraut, drained
  • clove garlic, chopped
  • 1/8  Teaspoon  kosher salt
  • 1/8  Teaspoon  freshly ground black pepper
  • 1  Teaspoon  fresh lemon juice
  • 1  Teaspoon  Tabasco sauce

For the burger

  • fresh Angus beef burgers, about 5 ounces each
  • freshly baked kaiser rolls
  • 1  Cup  Heinz ketchup braised onions
  • 1  Cup  sauerkraut aioli
  • 1  Pound  kielbasa, sliced very thin
  • Cheddar and potato pierogies*
  • tomato slices
  • pieces red leaf lettuce
  • Butter
  • Canola oil

Directions

For the Heinz ketchup braised onions

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. 

For the sauerkraut aioli

Mix all of the ingredients together in a bowl and reserve until ready to use. 

For the burger

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.

Nutritional Facts

Total Fat
44g
63%
Sugar
5g
6%
Saturated Fat
15g
63%
Cholesterol
103mg
34%
Carbohydrate, by difference
17g
13%
Protein
21g
46%
Vitamin A, RAE
16µg
2%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
100mg
10%
Choline, total
71mg
17%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
26µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
36mg
11%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
309mg
44%
Selenium, Se
30µg
55%
Sodium, Na
2087mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
191g
7%
Zinc, Zn
3mg
38%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.