Recipes

The Pittsburgher

Brian Volmrich|

The Pittsburgher
2.6 (20 ratings)
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Pittsburgh-based Braddock’s American Brasserie is known for creating dishes that incorporate ingredients and flavors from the city’s many nationalities and cultures. The restaurant pays homage to both Polish and American culinary traditions with The Pittsburgher. Instead of a typical meat patty, a short rib pierogi forms the base for the Pittsburgher, which is then adorned with caramelized onions and Cheddar cheese. See all burger recipes.
Servings
1
Ingredients
  • 5 pound bone-in short ribs, cut into about 4-inch pieces
  • salt and pepper, to taste
  • 3 tablespoon vegetable oil
  • 3 quarts beef stock
  • 2 cup tomato paste
  • 3/4 pound cream cheese
  • 12 eggs
  • 9 cup all-purpose flour, plus more for rolling the dough
  • 3 tablespoon unsalted butter
  • 2 tablespoon vegetable oil
  • 2 large red onions, sliced thinly
  • 1 cup honey
  • 1 cup red-wine vinegar
  • 1 cup burgundy wine
  • one 8- to 10-ounce 80/20 ground beef patty
  • salt and pepper, to taste
  • 1 slice cheddar
  • 1 hamburger bun
  • 1/4 cup chopped lettuce
  • 1 slice tomato
Directions
  1. Preheat the oven to 350 degrees.
  2. Liberally season the short ribs with salt and pepper. Heat the vegetable oil in a medium-sized roasting pan and quickly sear the short ribs on all sides. Remove from the heat, and add the stock and tomato paste. (The stock should cover the ribs.)
  3. Cover with parchment paper; this will keep the ribs submerged. Cover with foil or a lid and place in the oven until the ribs are tender, about 60-90 minutes. Remove from the oven and cool to less than 41 degrees.
  4. After they are thoroughly cooled, remove the fat from the top of the cooking liquid, then remove the ribs. Reserve the liquid and reduce to a sauce-like consistency. Pull all of the meat from the bones and place in the bowl of an electric stand mixer. Mix the meat on low speed until it is puréed.
  5. In a large mixing bowl, combine the cream cheese, eggs, and flour and mix until it forms a dough. Add water if it is too dry. Lightly flour a rolling pin and work surface and roll the dough to 1/8-inch thickness. (You can also use a pasta machine if you have one.) Using a 3-inch ring mold, cut the pierogi rounds.
  6. Bring a pot of water to a boil over high heat. To assemble the pierogi, place about ½-1 ounce of the rib meat in the center and fold over. Pinch the edges with the tines of a dinner fork and parboil for 2 minutes, then cool.
  7. Heat the butter in a sauté pan over medium heat. Add the pierogies and brown slightly on both sides; then, continue cooking for 2-3 minutes. Remove from the heat.
  8. Heat the oil over low heat. Add the onions and sweat until translucent. Add the remaining ingredients and continue cooking for 8-10 minutes. Remove from the heat and set aside.
  9. Preheat a gas grill or grill pan on medium-high heat or prepare a charcoal grill. Season the patty with salt and pepper, to taste. Grill the hamburger to the desired temperature (the USDA recommends an internal temperature of 160 degrees). Melt the Cheddar on top and place the patty on the heel of the bun. Top with the onion relish, 1 pierogi, lettuce, tomato, and the crown of the bun. Serve with the sauce.
 
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