Magpie's Perogy Burger with Roasted Garlic Aoili
Magpie’s Perogy Burger with Roasted Garlic Aoili

Asking a Ukrainian girl to give up her perogy recipe is as close as you can get to asking her for her firstborn. It’s almost unheard of to be sharing a recipe that is this crazy good.

Really though, perogie recipes are are heavily, and I mean HEAVILY guarded secrets. Being lucky enough to be surrounded on all sides of my family by Ukrainian, Polish and Russian relatives, I have a few secret perogy recipes and I’ll be sharing one of my favorites with you today, because that’s how much I love you.

As a good Ukrainian girl, it was bound to happen that I was making homemade perogies and hamburgers in the same day. Ok fine, it was my mom that was making the homemade perogies, but cut me some slack, I had just finished getting my cookbook manuscript in. She came up to Edmonton and we had a perogy-making, pie-baking kind of day yesterday.

The pie was my Impossible Saskatoon Pie, a gorgeous one bowl magic pie. Oh yes indeed, this pie is magic, as you mix up all the ingredients in one bowl, pour them into a buttered pie plate and then it forms a gorgeous custard pie with a Saskatoon Coconut topping.

I was inspired to make burgers thanks to the lovely gift package that the fabulous team at Sobey’s sent me this past week. Am I spoiled or am I spoiled??!! Oh, that Jamie Oliver cracked pepper was perfect in my perogies and the olive oil was perfect for roasting garlic.


I had been meaning to check out their newest burgers, The Canadian Chuck, for a while now and their lovely gift package inspired me to finally get in gear and pick some up.

While I do make my own burgers on occasion, I usually end up buying the pre-made ones. If you hit the meat department at Sobey’s you can find all sorts of amazing creations, from poutine!! burger patties to classic bacon and cheese. Yes, I said poutine. Those patties had glorious chunks of cheese curd in them and while I was truly tempted to buy them, I knew I needed a plain

Listen. When you’re working on an all dessert cookbook, you don’t have time to be making homemade burger patties. I’m sticking by that story.

What’s this? A random cute baby niece photo? Why yes, yes it is. She’s getting so big, so fast and let me tell you, every time that she visits my ovaries go into maximum overdrive. It really doesn’t matter that I have what I consider Ming Dynasty eggs at this point, I still want another baby sometimes. She was also over for dinner that night, though she enjoyed a mashed banana, poor little dolly. There are so many delicious things await her, especially at Aunties house.


So here’s the thing about perogies. I haven’t shared a recipe because to be honest, it’s a learned skill. My Mom talks about how her Baba would stand in her kitchen, her mixing bowl under her arm and simply work the moisture into the dough with her fingertips, knowing the moment when she had the perfect dough.

There is a feel to it that you only learn from someone who really knows their dough. I can tell you that any recipe that calls for you to mix the dough until smooth and elastic is the wrong recipe. We mix it gently and let the dough rest for an hour, no word of a lie, until it’s a velvety blanket of dough just waiting to encase the potato filling.

You know how everyone claims that their family’s perogies are the best? Our family’s perogies really are the best around, bar none. Everyone who has ever eaten at my parents house and has eaten them still remembers how amazing they are to this day. My siblings and I have friends from high school that still wax poetic about my mom’s perogies and relatives in all directions of my family tree remember my Grandma’s perogies.


But here’s the thing, I can’t tell you how to make them. What I can do however is give you a small batch version and encourage you to try to feel your way to the right perogy dough. This is where the limits of the internet come into play, I simply can’t be there to help you, heck, I’m still developing my own perogy touch.

The other thing? The filling amount is very hard to gauge as well. So if you have leftover filling, bear with me because our perogy making usually covers days at a time, with any extra filling simply going into the next batch of perogies.

The real secret here, what takes it over the top, is the butter, bacon and onion topping (what we top our perogies with every time we make them) and the roasted garlic aoili. You can find a good perogy to top this burger with, but you really need to take this into the Ukrainian taste stratosphere with garlic, onions and bacon. No mustard or ketchup should touch this baby.


Unless you are my weirdo brother Wyatt and you don’t like mayo (I don’t even think we are related, to be honest, because how is that even possible?) and you can put sour cream on top.

He loved it, but trust me when I tell you that the garlic aoili is THE way to go.


I am, in all honesty, in love with this burger.


Since this post has three different recipes for you, I am sure that you can cook up a beef burger of your choice (those Sobey’s ones are EXCELLENT, by the way, we loved them) and then top with two perogies, a ton of the garlic aoili and then a couple of tablespoons of the bacon onion topping. Then, my dears, you have Magpie’s Perogy Burger.

Now really, those perogies are going to take practice, I’m warning you now, but it’s worth it in the end. Our recipe is a double of the ingredients listed below, but start with a small amount first. When I have time, I will post a full, in-depth perogy post with picures to help you out, but for now, this is a good start!

Love you more than perogies,


P.S. While the team at Sobey’s sent me a lovely gift basket, they did it just spoil me like they always do. I did all of this on my own because I love them and I love their burgers. And I love Jamie Oliver, but really, who doesn’t? I will also be going back for one of those poutine burgers, mark my words.

Small Batch Perogies
Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 30 mins
One of our family recipes for perogies! One of many, I hope that this one is the easiest for everyone to try!
Course: Main Course
Cuisine: Ukrainian
Keyword: Small Batch Perogies
Servings: 36
Calories: 27 kcal
Author: Karlynn Johnston
  • Filling
  • 3 cups of hot boiled potatoes
  • 1/2 cup old cheddar cheese grated
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • Perogy Dough
  • 1/4 cup hard margarine or butter melted
  • 1 1/4 cup of potato water save it from your potatoes!
  • 2 1/2 - 3 cups of flour
  • pinch of salt
  1. Boil your potatoes and drain, reserving the water for the dough. Place the still hot potatoes into a bowl and mash together with the cheese, salt and pepper until the cheese has melted and hte potatoes are smooth. Set aside.
  2. Combine the margarine and potato water in a large bowl. Mix in the flour and salt until soft, slightly tacky dough forms. It should not stick much.
  3. Cover with a clean cloth and let rest for an hour.
  4. Flour your working surface then turn out the dough onto it. Sprinkle the dough slightly with flour. Roll out to a thin layer, slightly less than than a 1/4 of an inch. Cut out circles with a small soup can (this is the perfect size and it works amazing.)
  5. Place a heaping teaspoon of filling into the centre of each dough circle. Pinch the sides until sealed.
  6. Place on a baking sheet and freeze, when they are frozen fill up a freezer bag with them and freeze together.
  7. To cook, bring a pot of water to a boil then place perogies in the pot. Boil until they rise to the surface, then cook for two minutes more. Drain and toss with butter to prevent sticking..
Nutrition Facts
Small Batch Perogies
Amount Per Serving
Calories 27 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 38mg 2%
Potassium 73mg 2%
Total Carbohydrates 2g 1%
Vitamin A 1.1%
Vitamin C 2.4%
Calcium 1.7%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.


Roasted Garlic Aioli
Prep Time
5 mins
Cook Time
35 mins
How to make a delicious garlic aioli for your burgers (and maybe a little fry dipping too!)
I love my aioli on the stronger side for a garlic taste, you can add two or three cloves to your liking.
Course: Sauces
Cuisine: American
Keyword: Roasted Garlic Aioli
Calories: 1706 kcal
Author: Karlynn Johnston
  • 2-3 cloves of garlic
  • 1 tbsp olive oil
  • 2 tbsp shredded Parmesan cheese
  • 1 cup of mayonnaise
  1. Pre-heat your oven to 425 °F.
  2. Slice the tops off of the garlic cloves, then drizzle with oil oil. Wrap in tinfoil and roast until soft, around 35-40 minutes. Remove and cool.
  3. Mash the roasted garlic then mix with the rest of the ingredients.
  4. Refrigerate until needed.
Nutrition Facts
Roasted Garlic Aioli
Amount Per Serving
Calories 1706 Calories from Fat 1665
% Daily Value*
Total Fat 185g 285%
Saturated Fat 30g 150%
Cholesterol 107mg 36%
Sodium 1530mg 64%
Potassium 44mg 1%
Total Carbohydrates 3g 1%
Sugars 4g
Protein 6g 12%
Vitamin A 5.2%
Vitamin C 2.3%
Calcium 11.5%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.
Bacon Onion Perogy Topping
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
This is what we use on all of our perogies. While I don't usually measure at all, I've come up with approximate amounts for you to use.
Course: Appetizer
Cuisine: Ukrainian
Keyword: Bacon Onion Perogy Topping
Calories: 1047 kcal
Author: Karlynn Johnston
  • 1/2 pound of bacon sliced
  • 1 white onion peeled and chopped into large pieces
  • 1 tbsp butter
  1. Combine the ingredients in a large frying pan. Fry until the bacon is tender and the onions are cooked.
  2. Drain most of the grease out ( we leave a little bit) and place into a bowl.
  3. Use on your perogies mixed with sour cream or on your burger!
Nutrition Facts
Bacon Onion Perogy Topping
Amount Per Serving
Calories 1047 Calories from Fat 909
% Daily Value*
Total Fat 101g 155%
Saturated Fat 37g 185%
Cholesterol 180mg 60%
Sodium 1602mg 67%
Potassium 449mg 13%
Total Carbohydrates 2g 1%
Protein 28g 56%
Vitamin A 8.8%
Calcium 1.1%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.





Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. thatcriticguy Reply

    Seriously combines the best of both worlds. Who doesn’t love perogies and burgers?

  2. Tracey L Bureyko Reply

    Brilliant. Will try creating this. Have you a great burger pattie recipe as well?

  3. The Kitchen Magpie Reply

    Hahah I love sour cream! I just don’t like it on burgers. Shhh, I love my borscht!

  4. Kendyl Hudson Reply

    Ugh. Yet you eat borscht with it….otherwise known as blood clot soup

  5. The Kitchen Magpie Reply

    Soda Jerks, but I think my Baba would be horrified at a perogy on a burger…and mine doesn’t have sour cream, That’s just gross. This is a much better version lol. Sour cream doesn’t belong on a burger. On a perogy, yes. Burger, no.

  6. Kendyl Hudson Reply

    Lol you mean Soda Jerk’s, or yours? (I’m sure yours is delicious, just as theirs is!)

  7. The Kitchen Magpie Reply

    That is NOT Baba’s burger lol. Not even close! Baba would turn in her grave!

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