THE NAD’ALIE

seared in skillet along with caramelized onions 2 ounces Burgundy jus 1 brioche bun, well toasted

For Burgundy jus

1 cup red wine 1 cup beef stock 1 tablespoon cracked black pepper ½ teaspoon salt 2 tablespoons slurry (cornstarch and water) 2 tablespoons butter For Burgundy jus: Combine wine, stock, pepper and salt Boil

For burger: Combine ground meat, pepper and salt and form an 8-ounce patty.

Place patty on a flat surface such as a large skillet or griddle. After the initial sear of the meat, cook for another 2 to 3 minutes on mediumhigh heat.

Flip burger and cook for another 3 to 4 minutes.

Place cooked patty on bottom half of bun.

Add caramelized onions, keeping onions toward center of patty.

Add pierogi on top of caramelized onions, and press down lightly.

Pour thickened jus on top of pierogi. Reserve some in a small dish on the side for dipping, if desired. Add top bun. Realize you have reached maximum Pittsburgh burger enjoyment!

Serves 1.

The second largest city in the state is the only one with an “h” at the end. In its younger years, it was spelled Pittsbourgh by the British and changed to Pittsburg in 1891 by the U.S. Board on Geographic Names, who ruled all cities and towns with...