Allegheny Burger

Allegheny Burger
3 (4 ratings)
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
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
  1. 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.
  2. Mix all of the ingredients together in a bowl and reserve until ready to use.
  3. 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.