Mini Pierogy Slider Kabobs

Mini Pierogy Slider Kabobs

Ingredients

  • 1 box Mini Classic Cheddar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound ground beef
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 tablespoon minced red onion
  • 4 deli slices Colby jack cheese, cut into quarters
  • 14 pieces curly leaf lettuce
  • 7 cherry tomatoes, halved
  • 14 cornichon pickles (or sliced dill pickles)

Directions

  • Heat indoor grill pan to medium heat.
  • Toss frozen pierogies with oil and season with salt and pepper. Grill for 8 to 10 minutes, flipping halfway through. Remove.
  • In a medium bowl, combine the ground beef, Worcestershire, onion, salt and pepper. Form into 14 equal-sized patties.
  • Add the patties to the grill and cook for 3 to 4 minutes per side. Add a slice of cheese the last minute of cooking to melt. Remove and cool slightly to handle.
  • To assemble: skewer a pierogy flat side down, then a piece of lettuce, tomato, pickle, the burger, and then a final pierogy to sandwich it all together, flat side down.

Mini Pierogy Slider Kabobs

Mini Pierogy Slider Kabobs
  • Total Time (min) 20
  • Prep Time (min) 5
  • Ingredients 10
  • Servings 4

Ingredients

  • 1 box Mini Classic Cheddar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound ground beef
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 tablespoon minced red onion
  • 4 deli slices Colby jack cheese, cut into quarters
  • 14 pieces curly leaf lettuce
  • 7 cherry tomatoes, halved
  • 14 cornichon pickles (or sliced dill pickles)

Directions

  • Heat indoor grill pan to medium heat.
  • Toss frozen pierogies with oil and season with salt and pepper. Grill for 8 to 10 minutes, flipping halfway through. Remove.
  • In a medium bowl, combine the ground beef, Worcestershire, onion, salt and pepper. Form into 14 equal-sized patties.
  • Add the patties to the grill and cook for 3 to 4 minutes per side. Add a slice of cheese the last minute of cooking to melt. Remove and cool slightly to handle.
  • To assemble: skewer a pierogy flat side down, then a piece of lettuce, tomato, pickle, the burger, and then a final pierogy to sandwich it all together, flat side down.