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Main Dishes· Polish· · Recipe Index
It’s May. That means it’s officially #Burgermonth! Today I’m sharing this epic burger as part of a fan-frickin-tastic month-long event hosted by my good friend Kita at Girl Carnivore, any opinions of products are always my own though.
In full disclosure, technically speaking, this is not a burger, but a sandwich. But if you love Polish food like I do, this simple to make, delicious sandwich loaded with your favorite Polish foods will have you clamoring for more. And you won’t complain about the technicalities of burger versus sandwich. You can join the great burger versus sandwich debate here if you feel the need to argue the facts.
My family comes from Poland and when I was growing up, Polish was spoken in the house by my great-grandmother, grandmother and aunt. Pretty much the only English my great-grandmother spoke consisted of curse words and flipping the bird, but I never picked up any Polish. Our holidays were very traditionally Polish, especially when it came to the food.
There was always kielbasa that had to be purchased from a Polish community over two hours away. They were steamed until just ready to burst and once pierced with a knife there would be the telltale “snap” and the juices would spurt out onto the plate. That was the sound of perfection.
And you could not have kielbasa without sauerkraut. My grandmother made the best sauerkraut. I remember her soaking it overnight, although I don’t quite remember in what and it was studded with re-hydrated black mushrooms that she bought at the Polish variety store for an amazing earthy flavor that perfectly complimented the tang of the cabbage.
Most vividly though, I remember the platters of homemade pierogies the three women would prepare for the table. I can still see them, my great-grandmother in her housedress and my grandmother and aunt taking direction in the assembly line run out of a tiny galley kitchen. Those pillows of potato and cheese, cabbage or sauerkraut stuffed dumplings smothered in drawn butter and sautéed onions are still my favorite foods and one of my fondest childhood memories.
Enter the “Polska Burger”
All three of my favorites stacked on a grilled brioche bun. The salty, juicy kielbasa, pillowy, buttered potato and cheese pierogies, topped with a mound of sautéed sweet onions perfectly complimented by the vinegary tang of the sauerkraut. The trinity all in one bite.
With ingredients sometimes hard to find these days, these are items I have been able to find at the store. So, if you’re looking for something a little different, this is a great alternative to a burger.
You can use your favorite brands of kielbasa, frozen pierogies and sauerkraut. My favorite kielbasa and sauerkraut are Boar’s Head. They are a quality brand if you can find it. I used Mrs. T’s Classic Cheddar Pierogies for these. Yes I do make my own, but sticking with quick and easy, these are a perfect alternative. My kids like this brand almost as much as mine too.
Burger or Sandwich?
So yes, technically not a burger, although once you cut it in half and flatten it, it’s kind of like a patty. I know I’m reaching here. But once you try it, you won’t complain. I’m pretty sure you’ll be too busy stuffing your face and wondering why you haven’t tried this sooner.
Polska Burger
Family favorite Polish foods, kielbasa, pierogies, sauerkraut and sweet grilled onions all layered on a grilled brioche bun. To jest pyszne!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Ingredients
- Kielbasa (1 package)
- Sauerkraut (1 small bag)
- Potato Cheese Pierogies (1 box frozen)
- Buns
- 1 large onion, sliced thin
- 4 Tablespoons salted butter
Instructions
- Heat 2 Tablespoons butter in a medium pan and add sliced onions and 1 tablespoon water. Turn heat to medium-low heat and saute´ until onions are softened and caramelized, about 10-15 minutes.
- While onions are cooking, bring 4 quarts of water and 1 teaspoon salt to a boil. Drop frozen pierogies in (don't crowd, you may have to do them in a few batches so they don't stick together and tear). They will sink to the bottom. Once they rise to the top let them boil approximately 2 minutes then take out with a mesh strainer and place on a platter.
- In a large pan place water in bottom of pan and kielbasa. Turn heat to high and cover until cooked through. This only takes about 5 minutes. Keep an eye on the water level and don't let the kielbasa crack or you will lose the juices.
- Remove onions from pan and add the remaining 2 tablespoons of butter. Melt the butter over medium/high heat and place pierogies in pan to fry. Again only do a few at a time to give them space. Don't move around just flip after a few minutes to brown the other side. You need to make sure your pan is non-stick, as you don't want the dough to stick to the bottom and tear or the filling will come out.
- Remove sauerkraut from the bag and drain but do not rinse. Set aside
- Once lightly browned remove and set aside.
- Don't wipe the pan just lightly grill the inside of the bun.
- Slice the kielbasa lengthwise, you may have to slice in half to fit on the bun also.
- To assemble, place the bottom bun, 1 pierogi, a sprinkle of onions, 2 slices of kielbasa, another pierogi, more onions, and some sauerkraut and finish with the top bun.
Now, about this awesome blogger celebration of all things burger-ific. I have participated with #GirlCarnivore the past few years and I love seeing all the creativity from my foodie friends.
Here are a few of my past #Burgermonth creations if you want a “real” burger.
- The Classic Double American Cheeseburger
- Cheddar Stuffed Burger with Onion Strings and Candied Bacon
- Chinese Takeout Burger with Asian Slaw
Here is a list of all the participating bloggers so you can check out their amazing burger creations and all their other culinary adventures.
? Girl Carnivore ? A Kitchen Hoor’s Adventures ?A Day in the Life on the Farm ? A Merry Recipe ? An Affair from the Heart ?Art of Natural Living ? Caroline’s Cooking ?Chef Justin Grimm ?Chiles and Smoke ? City Living Boston ?Comfortably Domestic ?Culinary Adventures with Camilla ? Everyday Eileen ? Everyday Southwest ? For the Love of Food ?Good Cook Doris ?Grillax: Fire. Food. Fun. ? Grilling Montana ? Hezzi-D’s Books and Cooks ? Jolene’s Recipe Journal ? Karen’s Kitchen Stories ? Kate’s Recipe Box ?Kudos Kitchen by Renee ?Life Currents ? Life of a Ginger ?Making Miracles ?Man Meat BBQ ? Miss in the KItchen ?Off the Eaten Path ?Our Good Life ? Palatable Pastime ? Pastry Chef Online ? Real Life With Dad ?Renee Nicole’s Kitchen – Everyday Gourmet ? Sarah’s Cucina Bella ?Savoring Midlife ? Seduction in the Kitchen ? Simple and Savory ? Spoonabilities ? Sumptuous Spoonfuls ? Swirls of Flavor ? The Redhead Baker ? The Spiffy Cookie ?This is How I Cook ? Thyme for co*cktails ?What’s Cooking Italian Style Cuisine ? Wildflour’s Cottage Kitchen ?Wile E. BBQ ? Wok & Skillet ?
Once again, there are some wonderful giveaways to enter to win. Good luck!
Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.
The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.
The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.
