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.

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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.

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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.

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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.

Fajita Seasoning Mix

We love our taco seasoning mix. It has a great spicy flavor that is perfect with ground beef for tacos. For fajitas we use this mix. Fajita seasoning mix doesn’t just have to be used on fajitas. We enjoy it mixed in (about a tablespoons worth) with sauteed bell peppers and sweet onions (one each medium green and red bell peppers and a medium sweet onion), which we then used to top burgers and hot dogs.Fajita Seasoning Mix

We seasoned a few home-ground beef patties with the mix, grilled them, then served them topped with the veggies, which were sliced.

Sprinkle a bit of the mix on hot dogs, grill them, and serve them on buns topped with the fajita-seasoned veggies (and a little cheese). We chopped the peppers and onion for the hot dogs.

Make a big batch of this and keep it in an airtight container in your pantry. This mix is perfect on beef. For chicken fajitas, try my chicken seasoning.

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Fajita Seasoning Mix

Author: Mike

Ingredients

  • 1/4 cup paprika
  • 2 teaspoons cayenne
  • 2 tablespoons salt
  • 2 teaspoons ground white pepper
  • 2 tablespoons black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 2 tablespoons Mexican oregano rubbed or ground lightly in a mortar and pestle to break up any large pieces

Instructions

  • Combine all ingredients.
  • Store in an airtight container for up to 6 months.

Maple Mustard Pork Burgers

License to Grill is one of my all-time favorite TV cooking shows. Aired by Food Network Canada, the show, hosted by Chef Rob Rainford, always contained the best outdoor cooking recipes. Although the show no longer airs, you can find a lot of recipes (like this one for maple mustard pork burgers) from the show at the License to Grill blog.

Maple Mustard Pork BurgersWhen I first took a bite of these wonderful maple mustard burgers my first thought was “oh my goodness, I may give up beef burgers”. They’re just that good. The onion and garlic in the patty adds great flavor and keeps the meat tender and moist. The glaze… well, the glaze is absolutely fantastic. It’s a combination of sweet and tangy that gets nice and crusty over a very hot grill. I will be using the glaze on other pork dishes, such as grilled tenderloin or pork sliders.

Also try my Asian pork burgers. They’re packed with flavor!

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Maple Mustard Pork Burgers

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: American
Servings: 4

Ingredients

For the burgers

  • 1 pound ground pork
  • 1 tablespoon red onion minced
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 onion buns sliced
  • Desired toppings lettuce, tomato, etc

For the glaze

  • 3 tablespoons pure maple syrup
  • 2 tablespoons Creole mustard or Dijon
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard

Instructions

For the burgers

  • Combine the meat, onion, garlic, salt and pepper. Form into patties.
  • Fire up your grill for direct cooking.
  • Brush the burgers with the glaze and place over direct heat. Sear, then flip. Brush with more glaze.
  • Continue cooking and glazing, flipping one more time, until the burgers reach 155 F internal temperature and they have a nice crusty exterior. Remove from grill and let rest.
  • Meanwhile, toast the buns as desired.
  • Serve burgers on buns with desired ingredients.

For the glaze

  • Whisk together all ingredients. Don't be shy with the glaze when applying.

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Onion Burgers Version 2.0

I served these fantastic onion burgers 3 different ways over 3 nights. Two were on buns, and one was bun-less. All three versions were absolutely fantastic. The patties have a nice kick to them, thanks to the spicy V8 juice and some sassy Russ & Franks BBQ sauce (substitute your favorite if you can’t find Russ & Franks). The onion soup mix gives them an almost meatloaf like flavor.

My first take on these burgers was topped with Swiss cheese, BBQ sauce, and sauteed mushrooms.

Onion Burgers Version 2.0Then, I served them topped with BBQ sauce, Swiss and French fried onions.

Onion Burgers Version 2.0-1Here’s the bun-less version. Great comfort food!

Onion Burgers Version 2.0-2Because of the V8 juice you can use fairly lean ground beef in these burgers without fear of them drying out.

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Onion Burgers Version 2.0

Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Main
Cuisine: American
Servings: 6
Author: Mike

Ingredients

For the burgers

  • 2 pounds lean ground beef
  • 4 tablespoons homemade dry onion soup mix or use 1 envelope pre-made
  • 1/2 cup spicy V8 juice
  • 2 tablespoons Worcestershire sauce

For serving

  • 6 hamburger buns unless going bun-less, of course
  • BBQ sauce
  • French fried onions sauteed mushrooms or Cajun gravy, for topping

Instructions

  • Make the patties by combining all of the burger ingredients and then forming into 6 patties. Do not overwork the meat or it will fall apart.
  • Refrigerate patties for at least 30 minutes.
  • Grill burgers until done, but do not play with them on the grill. The more you move them around, the better the chances they'll fall apart. Be gentle!
  • Serve as desired on buns or bunless, with your favorite toppings.

Weber Burger and Slider Presses

I often grind my own burger and make my own patties and sliders. But, sometimes I’m in a hurry, or I have to make a lot of burgers. That’s why I have (and love) the Weber Original Burger Press and the¬†Weber Original Slider Press.

Weber Burger and Slider PressesThese things work great. You can make a lot of burgers in a short amount of time. Each burger comes out the same as the last. And as an added bonus, the burger press also puts a slight dimple in the middle of the patties so they don’t balloon up on the grill. The burger press makes a single 1/4 pound or 1/2 pound patty at a time, while the slider press makes 2 1/8th pound (2 ounce) patties at a time.

Weber Burger and Slider PressesI have found that these presses work best if you first put down a piece of wax paper over the bottom of the form. Then, add the measured meat amount, and another piece of wax paper. Place the top on and press down, beginning on one side and sort of rolling around the sides to push the meat out to all of the edges. Then push down in the middle of the press on the knob. Pull the top off and remove the patty – it doesn’t stick because of the wax paper, which you can use over and over several times before it gets a little torn.

Oh and another bonus is that these presses are completely dishwasher safe!