Piroshki Burgers....oh Yeah!!

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Turn dough onto floured surface;knead until smooth. Divide dough into 16 pieces;press each piece into 12cm round.
  4. Preheat oven to 180c/350f. Lightly oil two oven trays.
  5. 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.
  6. Bake, uncovered, in hot oven about 20-25 minutes or until golden brown.
Most Helpful

5 5

This was fabulous! Using the supercook.com site, I found this recipe on the presumption that I had ground beef in the freezer; however, I did not but I had some beef. I put the rather tough cut of beef in the pressure cooker with some beef broth and cooked it for about an hour. It fell apart and was perfect for a substitute for the ground beef. And as a true Southerner, I decided we needed some gravy for the piroshki. Using the pan I prepared the potato/onion/bacon mixture, I deglazed the pan with a little butter, flour, marsala and added all (about 8 cups) of the beef broth from my "pressure cooker"ed beef and made a kind of thickened au jus for dipping the piroshki. It was an ideal combination!