Bologna Burger Food

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BOLOGNA BURGER



Bologna Burger image

This is great. They serve it at the factory where I work every now and then. I hear that some people call bologna "North Carolina Steak". This is a great burger!

Provided by Chef Mommie

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

1 hamburger bun (toasted or grilled)
1/2 green pepper (sliced thin)
1/2 small onion (sliced thin)
2 tablespoons margarine (or oil)
salt and pepper (or seasonings of choice)
1 slice bologna (thick)
1 tablespoon mustard
1 slice cheese (optional)

Steps:

  • Sauté green pepper and onion in butter with seasonings of choice.
  • Remove to a plate.
  • Fry bologna in the greased pan to brown on both sides.
  • Add cheese to top if you want it.
  • Put mustard on prepared bun.
  • Add bologna.
  • Top with green peppers and onions.

Nutrition Facts : Calories 447.1, Fat 33, SaturatedFat 7.6, Cholesterol 15.7, Sodium 945.1, Carbohydrate 30.1, Fiber 2.9, Sugar 6, Protein 8.6

BARBECUED BOLOGNA



Barbecued Bologna image

Bologna is a popular smoked meat in the South and it's quite good. You'll need to start with a big chunk though; sliced deli bologna just won't work. The cooking process firms it up, gives it a great smoky flavor, and develops a little crust on the outside. It's delicious served at room temperature with crackers and cheese or on white bread with barbecue sauce and thinly sliced onion for a tasty sandwich.

Provided by Food Network

Categories     main-dish

Yield Makes 12 servings

Number Of Ingredients 14

One 3-pound chub or chunk bologna
Barbecue Rub #68 (recipe follows)
1/2 cup packed light brown sugar, dried (see Note)
1/3 cup kosher salt
1/4 cup paprika
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon Sugar in the Raw
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper

Steps:

  • Prepare your cooker to cook indirectly at 235 degrees F using medium cherry wood for smoke flavor.
  • Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around. Score the top in a series of thin slashes in a diamond pattern. Season the bologna liberally with the barbecue rub. Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours. It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.
  • Transfer the bologna to a cutting board. Tent loosely with foil and let rest for 5 minutes. Slice to serve.
  • This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food. I like to put this one in the food processor until it's finely ground. It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar. You may want to dry the sugar the day before. This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking.
  • Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months.

GRILLED BOLOGNA BURGER



Grilled Bologna Burger image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 17h10m

Yield 4 burgers

Number Of Ingredients 21

1 to 2 tablespoons olive oil
1 yellow onion, diced
Kosher salt and freshly cracked black pepper
12 large eggs
1 tablespoon unsalted butter
1 teaspoon olive oil
3/4 cup Homemade Hot Giardiniera, drained and chopped, recipe follows (or your favorite store brand)
Four 1/2-inch thick slices bologna (about 1 pound), such as Boar's Head brand
4 to 8 slices pepper jack cheese
4 soft kaiser buns, buttered and lightly grilled
Dusseldorf mustard
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers,sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, dicedsmall
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

  • For the onions: Heat a large oven proof 10-inch nonstick pan, with oil in it, to medium heat. Add the onions and season with salt and pepper. Cook until the onions are soft and lightly caramelized, about 10 minutes. Once they are caramelized, pour them into a bowl and set aside.
  • For the giardiniera frittata: Set the oven to broil. Whisk the eggs in a bowl. Wipe the skillet you cooked the onions in and place back over medium-low heat, then add the butter and olive oil. Add the eggs and slowly cook until the bottom is set but the top is still wet, 4 to 6 minutes. Sprinkle the Hot Giardiniera evenly over the eggs and season with salt and pepper.
  • Place the skillet in the broiler on the middle rack and broil until the top is spotty brown and puffy, about 5 minutes. Let the frittata cool slightly and, using a 3- to 4-inch ring mold, cut out circles that will match the size of your bread.
  • For the burger: Heat a grill pan to medium-high heat. Grill each side of bologna until grill marks form, 3 to 4 minutes a side. Once you flip to the second side, top each slice with a piece of cheese and cover with a metal bowl until melted.
  • For the sandwich build: Layer the bottom bun with a dollop of the Dusseldorf mustard, bologna with cheese, onions and the frittata. Schmear the top bun with another dollop of Dusseldorf mustard. Close the sandwich, recite the Pledge of Allegiance and eat whole.
  • Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
  • Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

HILLBILLY CHEESEBURGER (FRIED BOLOGNA)



Hillbilly Cheeseburger (Fried Bologna) image

Here in Central Ohio we have several restaurants famous for their fried bologna sandwiches. Following is my favorite recipe. Use candied sweet pickles if available

Provided by Smiley Roma

Categories     Lunch/Snacks

Time 6m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

1 slice bologna, approx 1/4 to 1/2 inch thick
1 slice of raw sweet onion
1 slice jalapeno pepper cheese
sweet pickle

Steps:

  • Fry bologna until lightly browned; cover with a slice of hot pepper cheese and heat until melted. Serve on a toasted bun with the raw onion and candied pickle slices. This is a hillbilly cheeseburger extraordinare!

Nutrition Facts : Calories 91.7, Fat 7.9, SaturatedFat 3.1, Cholesterol 15.7, Sodium 302.7, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 3

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