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Cooking StyleComfort FoodBeefDairyGlutenEggsPastaBeefPolishEuropeanMealMeal PrepMashupStove TopDinner

Cheeseburger Pierogies

Cheeseburger pierogies combine the best of two comfort food favorites: a juicy, cheesy burger filling wrapped in tender, homemade pierogi dough. Each bite delivers savory ground beef, sharp cheddar, and tangy pickles for that classic cheeseburger flavor, all in a soft, chewy dumpling.

Eden Nosal
Tasty Team
Total Time

1 hr 25 min

1 hr 25 min

Prep Time

55 minutes

55 min

Cook Time

30 minutes

30 min

Cheeseburger Pierogies
Total Time

1 hr 25 min

1 hr 25 min

Prep Time

55 minutes

55 min

Cook Time

30 minutes

30 min

Ingredients

for 22 pierogis

Dough:

  • 1 large egg
  • ½ cup plain whole-milk Greek yogurt
  • 3 tablespoons warm water
  • 2 cups all-purpose flour, plus more for the work surface

Filling:

  • 2 teaspoons olive oil
  • ¾ lb 80/20 ground beef
  • kosher salt, to taste
  • black pepper, to taste
  • ½ small white onion, finely diced
  • ¼ cup beef broth or chicken broth
  • 2 tablespoons cornstarch
  • ¼ cup diced dill pickles
  • 4 oz grated sharp cheddar cheese, divided

Additional Ingredient:

  • Hamburger sauce, for dipping (optional)

Nutrition Info

  • Calories 121
  • Fat 4g
  • Carbs 11g
  • Fiber 0g
  • Sugar 0g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Make the dough: Whisk together the egg, yogurt, and water in a large bowl until smooth. Add the flour, and stir until combined but still shaggy.
  2. Knead the dough on a lightly floured work surface for about 5 minutes, or until the dough is smooth and not sticky. If at any point the dough becomes sticky, sprinkle on a little more flour as needed. Wrap the dough in plastic wrap, and let it rest at room temperature for 20 minutes.
  3. Meanwhile, make the filling: Heat a large skillet over medium. Add the oil, and let it heat until hot. Add the ground beef, a heavy pinch of salt, and a few cracks of black pepper. Cook, undisturbed, for 2 minutes. Break up the meat with a spoon using a twisting motion. Cook, breaking up the meat into small crumbles, for 4–5 minutes, until mostly browned. Add the onion. Cook, stirring occasionally, for about 2 minutes, or until the meat is cooked through. Add the broth and cornstarch, and stir to combine. Remove from heat. Stir in the pickles and half of the cheese. Transfer the filling to a bowl, and let it cool to room temperature, about 15 minutes.
  4. Unwrap the rested dough, and divide it evenly into 2 portions. Roll out each portion on a floured work surface to about ⅛-inch thickness. Using a 3¾-to-4-inch biscuit cutter, cut the dough into rounds, re-rolling the scraps as needed (you should have about 22 rounds total).
  5. Stir the remaining cheese into the cooled filling. Place about 1 tablespoon filling on the center of each round, then fold over and press to seal.
  6. Bring a large pot of salted water to a gentle boil over medium heat. Working in batches, add 5–7 pierogies at a time, and cook until they float to the top, 4–5 minutes per batch. Remove the cooked pierogies using a slotted spoon. Serve the pierogies warm with hamburger sauce for dipping, if desired.
  7. Enjoy!
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Cheeseburger Pierogies