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.
Make 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
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2 thick slices bologna
  • Ross' Pool Room Hot Bologna sauce
  • 2 hamburger buns
  • 2 slices American cheese
  • White onion, sliced thin
  • Ripe tomato, sliced thin
  • Iceberg lettuce
Instructions
  1. Heat a large skillet over medium high heat.
  2. Add the bologna slices and sear on both sides.
  3. Slather with the sauce and brown on both sides.
  4. Toast buns if desired.
  5. Slather buns with more sauce.
  6. Add the bologna, cheese, onions, tomato and lettuce.
  7. Serve with paper towels (or napkins, in a pinch)

Hawaiian Pork Burger

This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat. I could’ve opted to grill the pineapple, but I love the taste of fresh pineapple just as it is. That sweet flavor along with the tangy BBQ sauce really went along well with the slightly herby patties.
Hawaiian Pork BurgersI’d make these Hawaiian pork burgers again. And again. I do recommend using a BBQ sauce with a slight smoky flavor. And a little spiciness wouldn’t hurt either since you’ve got that wonderfully sweet pineapple slice to contrast it.

Also try my super-crazy-good pork burgers.

Hawaiian Pork Burger
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound ground pork
  • 1/4 cup minced green onion, green parts only
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch freshly ground black pepper
  • Vegetable oil
  • 4 pineapple rings
  • 1/4 cup BBQ sauce
  • 4 burger buns
  • 4 green leaf lettuce leaves
  • 4 slices smoked ham sandwich meat
Instructions
  1. In a large bowl combine the pork, green onion, ginger, allspice, and pepper.
  2. Form into 4 equally-sized patties. Place on wax paper and refrigerate for up 2 hours.
  3. Fire up your grill. Clean the grates well.
  4. Lightly oil the outsides of the patties. Not much, just a bit so they don't stick.
  5. Grill the patties on one side for 5 minutes.
  6. Flip and continue cooking until done, reaching at least 145 F internally. I took mine to 160 F because some folks still aren't used to pink pork even though it's fine to consume.
  7. Optionally, brush the patties with BBQ sauce and grill the pineapple rings. I find grilled pineapple rings to be prone to falling apart unless cooked on a griddle, so I usually skip grilling them.
  8. Remove the patties and let rest for 5 minutes.
  9. Meanwhile, toast your buns if desired.
  10. Assemble the burgers by brushing BBQ sauce on the inside of the buns.
  11. Top the bottom bun with the ham, followed by the lettuce and pineapple.
  12. Add the pork burger and serve.

Copycat McDonald’s Cheddar Melt

“Bring it back!” “Bring it back!” That’s what a lot of folks are saying when they think about McDonald’s Cheddar Melt, which first came out around 2000, but it wasn’t available for long. But, so far, no luck. That’s when you have to step up and make it at home. And hey, to be honest.. it’s even better than I rememeber!

The real winning flavor on these McDonald’s Cheddar Melts is the onion and teriyaki mixture. It compliments the meaty burger and creamy cheddar sauce perfectly. I grilled my burgers because, well, that’s what I do, but you can also cook the burgers in the same pan that you cook the onions.
The cheese and onions are also perfect on hot dogs, so don’t be afraid to double or even triple the recipe. And hey, a dash or two of hot sauce isn’t a bad idea either. But don’t go crazy with it. You definitely do not want to hide the wonderful flavor of the toppings on these McDonald’s Cheddar Melts. Heck, you could just eat the cheese and onion with a spoon!

After enjoying a McDonald’s Cheddar Melt try a homemade Arch Deluxe. It’s crazy good too!

McDonald's Cheddar Melt
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the cheese sauce
  • 3 tablespoons unsalted. butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 cup shredded sharp cheddar cheese
  • Pinch each Kosher salt and freshly ground black pepper
For the onions
  • 2 teaspoons vegetable oil
  • 1 small onion, chopped
  • 2 tablespoon teriyaki sauce (store-bought or use my homemade version, below)
For the burgers
  • 4 burger patties
  • Kosher salt and freshly ground black pepper
  • 4 hamburger buns
For the teriyaki sauce
  • 1/4 cup soy sauce
  • 1 cup water, divided
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 5 tablespoons packed brown sugar
  • 2 tablespoons honey
  • 2 tablespoons cornstarch
Instructions
For the cheese sauce
  1. Melt the butter over medium heat in a saucepan.
  2. Whisk in the flour until combined. Cook for 1-3 minutes or until golden brown.
  3. Whisk in the milk and continue whisking for 3 minutes to thicken.
  4. Stir in the cheese and season with salt and pepper.
  5. Reduce heat to low until ready to use.
For the onions
  1. Add oil to a medium skillet over medium heat.
  2. Add the onion and saute until tender.
  3. Stir in the teriyaki sauce.
  4. Reduce heat to low until ready to use.
For the burger
  1. Season burgers well with salt and pepper. Fire up your grill for direct and indirect cooking. Optionally, you can cook the burgers in the same skillet as you cook the onions.
  2. Grill burgers to desired doneness.
  3. Toast buns if desired.
  4. Assemble burgers by placing patties on buns. Top with cheese sauce and onion mixture.
For the teriyaki sauce.(makes more than you'll need for the burgers)
  1. Place 3/4 cup water, ginger, garlic powder, brown sugar, and honey in a saucepan over medium heat.
  2. In a small cup or bowl combine 1/4 cup of water and the cornstarch. Whisk the mixture into the saucepan.
  3. Heat until sauce is the desired thickness, about 3 minutes. If too thick whisk in a bit more water.

Copycat McDonald’s Hamburger

Just because I don’t eat fast food doesn’t mean I can’t make it at home. The last time I had an original McDonald’s hamburger, I believe Star Wars was just out in the movie theaters. Yep it’s been a while. But you know, this copycat version really brought back memories. It takes just like I remember the original burger to be. Now mine might be a tad larger, but then, so am I. The key to this burger is the seasoning. Make a batch and keep it on hand for any burger, not just this McDonald’s burger.
To make the burger feel even more like the original McDonald’s burger I served it with a copycat of McDonald’s French fries. The fries definitely make you think you just pulled out of the drive-thru at your local McDonald’s, opened the bag, and grabbed and ate a handful of hot fries. Admit it, when they’re hot and crunchy, they’re good. Really good. And a great pairing with this hamburger. Top them all with a copycat of Heinz’s ketchup and you’re set for some good eats!

Copycat McDonald's Hamburger
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Note: Just like the original, these hamburgers will be very thin which can be a bit challenging to make and cook. Don't be afraid to double the size of the patties.
Ingredients
For the burgers
  • 1 pound ground chuck (use 80/20 for the best results)
  • 1/4 cup dried minced onions
  • 10 small hamburger buns
  • 10 hamburger dill pickle slices
  • Ketchup and prepared mustard
  • Wax paper
For the seasoning (makes more than you'll need)
  • 4 tablespoons salt
  • 2 tablespoons Accent
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
Instructions
  1. Divide the beef into 10 equally-sized balls. Form into thin patties 4" in diameter and 1/4" thick. Place onto wax paper and freeze for 1 hour.
  2. Meanwhile, place the dried minced onions into a small resealable container. Add enough water to cover by 1". Seal and refrigerate until time to make the hamburgers.
  3. When ready to make the burgers, fire up a grill or heat a cast iron skillet over medium-high heat.
  4. Working in batches, season the patties liberally on both sides and cook until done.
  5. Toast buns.
  6. Assemble burgers by placing cooked patties on bun bottoms. Add a squirt each of ketchup and mustard, along with a slice of dill pickle and a teaspoon of the re-hydrated onions.
  7. Add the top bun and serve.
For the seasoning
  1. Combine all ingredients.

Black Bean Teriyaki Burgers

Well, I did it. I finally made vegetarian burgers using black beans. And you know, they weren’t just OK, they were great! The patties held up, stayed moist, and had a nice little kick to them. A little sweetness from pineapple rings and teriyaki, plus the crunchiness of red onion finished off the deal just perfectly.
black-bean-teriyaki-burgersI’m going to fit black bean teriyaki burgers into my regular menu more and more. And I can see myself trying other variations. I’ll skip the teriyaki and pineapple and add smoky BBQ sauce for a great southwestern black bean burger. Or maybe substitute coleslaw and vegetarian chili! Now we’re talking!

Also try my lean apple maple turkey burger.

Black Bean Teriyaki Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 (15 ounce) cans black beans, drained, rinsed, divided
  • 1/2 medium red onion, diced, plus a few slices for topping
  • 1 tablespoon minced garlic
  • 2 tablespoon parsley, chopped
  • 2 tablespoons cilantro, chopped
  • 1 egg, whisked
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon seasoned salt (OR salt and pepper to taste)
  • 1 cup plain breadcrumbs (you may need less)
  • Olive oil
  • 4 sesame seed burger buns
  • 1/2 cup teriyaki sauce
  • Sliced pineapple
  • A few slices red onion
Instructions
  1. Combine 1 can of the drained beans, garlic, parsley, cilantro and diced red onion in a large bowl.
  2. Transfer to a food processer and pulse until the mixture is pureed. It does not need to be smooth, a few chunks are fine.
  3. Return the mixture to the bowl and add the remaining beans, the egg, red pepper flakes and seasoned salt.
  4. Combine the mixture using your hands. You want it to be firm enough to form patties, so add breadcrumbs, a little at a time, mixing well until you get the right consistency.
  5. Divide the mixture into 4 parts and form into patties.
  6. Fire up your grill or a large skillet over medium-high heat.
  7. Lightly brush both sides of the patties with the oil. Place on the grill and cook 4-5 minutes or until a nice char is formed.
  8. Flip and cook the other side 4-5 minutes or until a nice char is formed.
  9. Remove from the grill.
  10. Serve on buns, topped with teriyaki sauce, pineapple and red onion slices.

Fire Pit Burgers

Burgers definitely don’t have to be complicated to taste great. But, they do need to be messy, in my opinion. When I take a bite I want a bit of juice running down my arm. And some tasty sauce dripping onto the plate. These fire pit burgers are definitely not complicated, and they are a bit messy thanks to plenty of chipotle mayonnaise, which brings just enough smoky heat to make for bite-after-bite of deliciousness.

For a little extra kick, mix some finely minced jalapenos in with the ground beef before forming the patties. You can also substitute habanero Jack cheese for the pepper Jack. That’ll definitely up the spice level on your Fire Pit burgers!

Fire Pit Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • 1 pound ground beef (I prefer 85/15 mix)
  • 3 hamburger buns
  • Chiptole mayonnaise (make your own by combining mayonnaise and chopped chiptoles in adobo sauce or pick up a bottle of Kraft Chiptole mayonnaise)
  • Green leaf lettuce
  • 3 slices pepper Jack cheese
  • 6 slices hickory smoked bacon, cooked until just starting to get crispy
  • 1 ripe tomato sliced
  • 6 thin slices red onion (I like to soak my onions in cold water for 10 minutes before draining and adding to the burgers to mellow them out a little bit.)
Instructions
  1. Form beef into 3 equally-sized patties. Cook as desired. I prefer to grill mine or cook them on a griddle.
  2. Toast the buns as desired.
  3. Slather the buns with the chipotle mayonnaise. Don't be shy with it.
  4. Add the lettuce to the buns. I like to put my lettuce under the patties. It helps keep the bottom bun from getting soggy.
  5. Top patties with cheese and add to buns.
  6. Add the bacon, tomato and onion and serve.

Bistro Burger Version 2.0

Any good bistro has good bistro burgers. And there are as many variations as there are bistros. My first favorite bistro burger was loaded with lettuce, fried egg, bacon, and a whole bunch of other things. Version 2.0 of the bistro burger takes a little simpler approach, combining delicious grilled mushrooms and onion with a fantastic sauce. The sauce absolutely pairs beautifully with the burger, and is so good that I doubled the recipe.
bistro-burger-version-2I’m a casual fan of horseradish, which means it can easily become too strong for me if there is too much of it in a dish. The amount of horseradish in the sauce on these bistro burgers was just right for me. The same sauce now finds its way onto wraps and sandwiches in our household. It’s just that good.

Don’t like horseradish? Try version 1.0 of my Bistro burgers. It’s a little tamer but oh so good.

Bistro Burger Version 2.0
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the burgers
  • 1 lb ground beef
  • Kosher salt and freshly ground black pepper
  • 4 ounces fresh button mushrooms, sliced
  • 4 ounces fresh cremini mushrooms, sliced
  • 1/2 cup red onions, sliced then
  • 1 tablespoon olive oil
  • 4 slices Swiss cheese
  • 4 slices Fontina cheese
  • 4 onion burger rolls
For the sauce (we love the sauce so much that we doubled it)
  • 1/4 mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh chives, chopped (or substitute green onions)
Instructions
For the sauce
  1. Whisk together all ingredients until smooth.
For the burgers
  1. Fire up your grill.
  2. Season the burgers with salt and pepper and begin cooking.
  3. Toss the mushrooms and onion with the olive oil and place on a sheet of aluminum foil.
  4. Place foil on grill and cook until the mushrooms are starting to get tender.
  5. When the burgers are done top with the mushroom mixture.
  6. Add the cheese slices and melt.
  7. Toast the buns if desired. Slather with the sauce.
  8. Add the cooked patties.
  9. Devour.

Asian Pork Burgers

I could’ve just left off the lettuce because these Asian pork burgers require absolutely nothing else to make them even more fantastic. Every bite is packed with tender, juicy pork. Teriyaki and soy sauces and ginger bring that Asian-inspired taste. Add a few vegetables and you have what might just be the perfect pork burger.
Asian Pork BurgersI substituted a hot pepper instead of adding bell pepper. I wanted a little heat in my burgers. Nothing too overpowering. You can also just add a few pinches of red pepper flake if you want a little kick. But don’t leave out the vegetables. They add not only flavor but moisture, which pork needs.

Also try my maple mustard pork burgers. They’re crazy good too.

Asian Pork Burgers
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
These burgers are so packed with flavor that they really don't require any toppings.
Ingredients
  • 2 pounds ground pork
  • 1 small apple, peeled, cored, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 green or red bell pepper, finely chopped (I substituted a small chili pepper)
  • 1/4 cup teriyaki sauce
  • 1/4 cup apple cider
  • 1 teaspoon ground ginger
  • 1/2 cup bread crumbs
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon soy sauce
  • 8 hamburger buns
Instructions
  1. Place the pork in a large bowl.
  2. Add the remaining ingredients except for the buns.
  3. Divide into 8 equally-sized portions and form into patties.
  4. Wrap in wax paper and refrigerate for 30 minutes.
  5. Fire up your grill.
  6. Grill the burgers for 5 minutes then flip and continue grilling until done (160 F internal temperature).
  7. Toast the buns, if desired.
  8. Serve.