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!
Any 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.
You can make these delicious burgers with Ross’ Pool Room bologna sauce or my hot bologna sauce.
Southern Bologna Burgers
Ingredients
For the burgers
- 8 slices bologna thick-cut
- Ross’ Pool Room Bologna sauce
- 8 hamburger buns
For the pimento cheese topping
- 2 cups sharp cheddar cheese shredded
- 2 cups Colby cheese shredded
- 2 4 ounce pimento peppers diced, drained
- 1 cup mayonnaise
- kosher salt to taste
- 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.
Nutrition
Nutritional values are approximate.