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 Time5 mins
Cook Time15 mins
Total Time20 mins
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.

Campfire Burgers

Wow, talk about a burger that just rocketed to the top of our favorite-to-make list. These campfire burgers are just packed with flavor, inside and out. The patties are not boring, combining ground beef with cheese, bacon, Worcestershire and just a hint of smokiness. And then there’s the caramelized onions. Caramelized onions are a wonderful thing but adding balsamic vinegar to them makes them spectacular. And finally, a lightly smoky creamy sauce to top it all off.
Campfire BurgersI recommend making more of the onions than the recipe for these campfire burgers calls for. On the off-chance that you have leftover onions they are also fantastic on grilled hot dogs. I also recommend making more of the sauce. It’s great to have on hand for, well, hot dogs again, but also po boy sandwiches or even as a dipping sauce for chicken nuggets.

Also try my chili crunch burgers.

Campfire Burgers

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main
Cuisine: American
Servings: 4 burgers

Ingredients

For the Caramelized Onions

  • 2 tablespoon olive oil
  • 1 large sweet onion sliced thin
  • Pinch of Kosher salt
  • 1/2 teaspoon balsamic vinegar

For the Campfire Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup barbecue sauce
  • 1/8 teaspoon liquid smoke

For the burgers

  • 1 pound ground beef I prefer 85/15 beef/fat mix
  • 1/4 cup shredded extra sharp cheddar cheese
  • 2 slices cooked bacon crumbled
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon Kosher salt
  • Pinch of freshly ground black pepper
  • 4 hamburger buns

Instructions

For the Caramelized Onions

  • Heat the oil in large skillet over medium heat.
  • Add the onions and sprinkle with salt.
  • Toss to coat and cook for 20 minutes, stirring often, until the onions are brown and caramelized.
  • Add the balsamic vinegar, stir, and cook for 2 more minutes. Remove from heat.

For the Campfire Sauce

  • Whisk all ingredients until smooth.

For the burgers

  • Fire up your grill for direct and indirect cooking.
  • Place meat into a large bowl.
  • Add all of the remaining ingredients except for the buns and mix well.
  • Form into 4 equally-sized patties.
  • Grill as desired.
  • Assemble the burgers by adding cooked patties to the bun bottoms. Add onions and plenty of the Campfire sauce.
  • Serve with plenty of napkins!

Grilled Chipotle Ranch Sliders

I make sliders much more often than I do full-sized burgers. I’ve made all sorts of them. From chicken chorizo patty melt sliders to cedar-planked beef sliders, to grilled Big Mac sliders, I just love sliders. These grilled chipotle Ranch sliders have such fantastic flavor. The chipotles in adobo not only add great heat to the sliders, they also keep the patties very moist and tender. I topped them with mayonnaise mixed with a bit more chipotles in adobo for a nice creamy (and spicy) finish. Not too hot, mind you. Just a great spicy flavor.
Grilled Chipotle Ranch SlidersDon’t have chipotles in adobo on hand? Substitute Sriracha sauce or your favorite hot sauce.

Also try my cool shot glass sliders.

Grilled Chipotle Ranch Sliders

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main
Cuisine: American
Servings: 8 sliders

Ingredients

For the burgers

For the sauce

  • 1/4 cup Mayonnaise
  • Pureed chipotles in adobo sauce to taste

Instructions

For the burgers

  • Place the beef in a large bowl. Add in the dressing mix and adobo. Mix well.
  • Form the meat into 2 ounce slider patties.
  • Grill the patties as desired.
  • Lightly toast the buns.
  • Serve patties on buns topped with the sauce.

For the sauce

  • Combine the mayonnaise and adobo sauce.