Best 2 Piroshki Burgersoh Yeah Recipes

Are you ready to embark on a culinary journey to savor the delectable flavors of piroshki burgersoh yeah? This tantalizing dish combines the best of both worlds, merging the savory fillings of piroshki with the classic taste of a burger. Whether you're a seasoned cook or a novice in the kitchen, this guide will lead you through the steps to create the perfect piroshki burgersoh yeah that will delight your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PIROSHKI BURGERS....OH YEAH!!

Piroshki Burgers....oh Yeah!! image

These are delicious and different, and they actually freeze really well for an easy meal later. When freezing these, I freeze them after they've already been baked and cooled, then I just pop them in the microwave for a couple of minutes until reheated. You could also try other fillings, I like to also add a couple of shakes of Italian seasoning to the filling while cooking. They are a favorite in my house, I hope you like them too.

Provided by Millski

Categories Savory Pies

Time 1h30m

Yield 16 piroshki, 16 serving(s)

Number Of Ingredients 17

Ingredients

6 cups plain flour
1 tablespoon dry yeast
1 tablespoon salt
1/3 cup sugar
2 egg yolks
2 cups milk, warmed
1 cup melted butter
1 egg, beaten lightly
1 tablespoon olive oil
1 medium brown onion, chopped finely
1 garlic clove, crushed
1 cup potato, peeled and chopped finely
4 slices bacon, rind removed chopped finely (canadian or aussie style)
1 lb ground beef
1/3 cup tomato paste
2 teaspoons fresh thyme leaves
1 cup shredded cheddar cheese

Steps:

Combine flour, yeast, salt and sugar in large bowl. Make a well in the centre; using hand, mix in egg yolks, milk and butter until mixture is soft and elastic. Scrape down sides of bowl, cover; stand in warm place about 1 hour or until dough doubles in size.
Meanwhile make the filling. Heat oil in large frying pan; cook onion, garlic, potato and bacon, stirring, until potato softens. Add beef; cook, stirring, until changed in colour. Stir in paste and thyme. cool 10 minutes before filling.
Turn dough onto floured surface;knead until smooth. Divide dough into 16 pieces;press each piece into 12cm round.
Preheat oven to 180c/350f. Lightly oil two oven trays.
Place rounded tablespoon of the filling in centre of each round and a pinch of chedder cheese (optional); gather edges, pinch firmly to enclose filling. Place piroshki, pinched-side down, on prepared trays; brush with egg. Stand, uncovered, in warm place 15 minutes.
Bake, uncovered, in hot oven about 20-25 minutes or until golden brown.

Nutrition Facts : Calories 458.7, Fat 24, SaturatedFat 12.5, Cholesterol 102.1, Sodium 693, Carbohydrate 45.3, Fiber 2, Sugar 5.4, Protein 15.1

PIROSHKI (A SAVOURY, FILLED PASTRY)

Piroshki (A Savoury, Filled Pastry) image

Make these for your next party as an appetizer. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Here, they are traditionally fried, but I find them much too rich (although very good) that way. This version is baked, and does not suffer any (just less calories) for it. I have given 3 different filling recipes. One for meat, one potato, and one mushroom. They are all great and each recipe will yield enough filling for 20-22 pastries. The prep time approximate - the pastry does need two hours to 'rest'.

Provided by evelynathens

Categories Vegetable

Time 1h20m

Yield 20-22 pastries

Number Of Ingredients 28

Ingredients

3/4 cup unsalted butter, chilled
2 cups flour
1/4 teaspoon salt
4 -6 tablespoons ice water
1 egg yolk (for egg wash for pastry)
2 tablespoons butter
1 large onion, chopped
3/4 lb ground beef
2 hard-boiled eggs, minced
3 tablespoons minced fresh dill (or 1 1/2 tsp dried dill weed)
salt and pepper
1 egg
2 tablespoons water
2 medium onions, minced
3 tablespoons butter
1 lb potato
1 cup grated graviera cheese (you can sub gouda or cheddar)
1 egg
salt and pepper
1 lb mushroom, minced
1 medium onion, minced
2 shallots or 2 green onions, minced
4 tablespoons butter
1 teaspoon fresh lemon juice
salt and pepper
1 pinch of grated nutmeg
4 ounces cream cheese, softened (or 1 medium-sized potato, cooked and mashed)
1 egg

Steps:

For pastry: Cut butter into pieces.
Combine flour, butter, and salt using a knife or pastry blender.
Sprinkle with 4 tablespoons ice water.
Form into ball as you would pie dough.
May need to add remaining 2 tablespoons water.
Wrap in plastic wrap and refrigerate for 1 hour.
Place pastry dough on floured board; roll out into rectangle.
Fold over into thirds.
Roll out again into rectangle.
Continue rolling and folding five times.
Rewrap in plastic; return to refrigerator for 1 hour.
Preheat oven to 400°F.
Grease baking sheet.
Roll dough out to 1/8-inch thickness.
Cut dough using 3 ½-inch round cutter.
Place about 1 tablespoon of filling on each pastry circle.
Fold dough over making half moons; press together edges together using ice water to seal.
Place pies on baking sheet.
Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
Bake about 30-40 minutes or until golden brown.
For Meat Filling: sauté onion in 2 tablespoons butter until soft.
Add ground beef and sear until light gravy forms.
Let cool.
Mix in egg, dill, salt and pepper.
For Potato Filling: Fry the onions in the butter until soft and golden-brown.
Boil the potatoes in their jackets, then peel and mash them.
Let cool slightly.
Season with plenty of salt and pepper and mix in the onions and egg.
For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
Add the lemon juice, salt, pepper, and nutmeg.
Continue to cook, stirring until nearly all the moisture is evaporated.
Cool mixture slightly and mix in cream cheese or mashed potato.
I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
Note: these pastries are very good made with phyllo pastry, too.

Tips:

To make the piroshki dough, use warm water (105-115°F) to activate the yeast. Make sure the water is not too hot, as it will kill the yeast.
Knead the dough for at least 5 minutes until it is smooth and elastic. This will help develop the gluten in the dough and make it strong.
Let the dough rise in a warm place for 1 hour, or until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide gas, which will make the dough light and fluffy.
To make the burger filling, use ground beef that is at least 80% lean. This will help reduce the amount of grease in the burgers.
Season the ground beef with salt, pepper, and your favorite spices. This will add flavor to the burgers.
Cook the burgers over medium heat until they are cooked through. This will help prevent the burgers from becoming dry.
To assemble the piroshki burgers, place a cooked burger on a piece of piroshki dough. Top with your favorite toppings, such as cheese, lettuce, tomato, and onion.
Fold the dough over the burger and pinch the edges to seal. Make sure the edges are sealed tightly so that the filling does not leak out.
Bake the piroshki burgers at 375°F for 20-25 minutes, or until the dough is golden brown and the filling is heated through.

Conclusion:

Piroshki burgers are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer or snack. With a variety of toppings to choose from, there is a piroshki burger for everyone. So next time you are looking for a new and exciting meal to try, give piroshki burgers a try. You won't be disappointed!