Southern Bologna Burgers

Anita got me hooked on thick-cut bologna burgers and sandwiches.They are like the grown-up versions of the bologna sandwiches I had as a kid. I get the deli to cut chub bologna 1/2″ thick and then either fry, grill, or smoke it. Then I slather the bologna with Ross’ Pool Room sauce and serve it on buns topped with onion and pimento cheese. Yeah, that’s a Southern bologna burger right there!
Southern Bologna BurgersAny pimento cheese will work on these southern bologna burgers. I didn’t go crazy making one of my more complicated versions. Simple is just fine. For a bit of a kick substitute pepper jack cheese for the Colby or add a minced seeded jalapeno pepper.

Southern Bologna Burgers

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Author Mike

Ingredients

For the burgers

For the pimento cheese topping

  • 2 cups shredded sharp Cheddar cheese
  • 2 cups shredded Colby cheese
  • 2 4 ounce jars diced pimento peppers, drained
  • 1 cup mayonnaise
  • Kosher salt and freshly ground black pepper to taste

Instructions

For the burgers

  • Make a 1" cut in the bologna from and edge towards the center.
  • Heat a large skillet over medium-high heat or fire up a grill for direct cooking.
  • Fry or grill the bologna, brushing with the sauce as it cooks. You want to get a light char on he bologna.
  • Toast the buns if desired.
  • Assemble the burgers by placing the bologna on the bun bottoms. Add the pimento cheese and bun top and serve.

For the pimento cheese topping

  • Combine all ingredients.

Pool Room Bologna Burgers

Back in my college years I spent (too much) time at a local pool hall. It was quite the dive and that’s putting it pretty nicely. But I loved it. It was smoky, greasy, and definitely not fru-fru. Beer, pool and a simple menu that fit the atmosphere perfectly. Now, the menu might not have included pool room bologna burgers, but it should have. These are the perfect no-frills sandwiches. Don’t be shy with the Pool Room sauce, either. It’s got a nice kick and it’s messy. Remember my motto: messy is tasty.
Pool Room Bologna BurgersMake sure you have plenty of Pool Room sauce on hand. Slather up the bologna slices and buns real good. The biggest mistake would be to not achieve proper sauce dripping. It has to run down your chin, all over your hands, and down your arms. That’s why you don’t serve pool room bologna burgers with napkins – you’d need 40 of them. Grab a roll of paper towels instead.

Also try my fried BBQ bologna sandwiches. Bologna on a burger or sandwich is a beautiful thing!

Pool Room Bologna Burgers

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Author Mike

Ingredients

Instructions

  • Heat a large skillet over medium high heat.
  • Add the bologna slices and sear on both sides.
  • Slather with the sauce and brown on both sides.
  • Toast buns if desired.
  • Slather buns with more sauce.
  • Add the bologna, cheese, onions, tomato and lettuce.
  • Serve with paper towels (or napkins, in a pinch)

Creole Bologna on the Char-Broil Big Easy

Why didn’t I think of this before? How could I not have known just how fantastic a bologna chub would be when roasted high-and-fast on a Char-Broil Big Easy? Well, now I’ve gone and done it, and done it good! And to make sure it was even better than I could’ve dreamed, I first rubbed the chub down with a big of Creole mustard. The mustard gave it just a little kick, a little something extra that you taste as you bite through the lovely light crust into warm bologna goodness. Yes, you need to make Creole bologna on your Char-Broil Big Easy today!

Creole Bologna on the Char-Broil Big EasyI sliced the cooked bologna thick and served it on warm buns topped with plenty of good ole yellow mustard, thick red onion slices, tomato, and lettuce. It’s the best darned bologna sandwich you can have.

It’s as good as time as any to point out (if it wasn’t obvious) that my bologna scoring skills are essentially non-existent. You don’t have to do it, but it does give the mustard (or whatever you are applying to the outside of the chub) a little something to hold on to. It’s completely optional, and if you’re as bad at it as I am, it’s ok. Don’t cut too deep, just 1/4″ – 1/2″ at the most.

Also try cooking up some Spam on your Big Easy. No really. Try it. You’ll thank me.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Creole Bologna on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Mike

Ingredients

  • 1 5-6 pound bologna chub packaging removed
  • Creole mustard to taste (or substitute your favorite rub, mustard, sauce... you name it)

Instructions

  • Fire up your Big Easy.
  • Score the bologna as desired.
  • Rub all sides of the chub with the mustard or whatever you are using.
  • Place chub in the Big Easy basket and lower into the cooker.
  • Cook for about an hour. Keep an eye on the chub after 40 minutes. Depending on conditions it might char quicker than 1 hour. The chub is already cooked, so you're just giving it some color, extra flavor and good looks.
  • Remove and let rest for 10 minutes before slicing as desired.