Best 5 Burgers In Bologna Boats Recipes

BOLOGNA BBQ MEATBALLS

Steps:

• For the meatballs: Soak the bread cubes in the milk; squeeze dry and place in a large bowl. Add the ground beef, ground pork, ground lamb, onions, Parmesan, bologna, garlic, jalapeno, 1 1/2 teaspoons salt and 2 teaspoons pepper; mix well with a wooden spoon. Form into 2-inch balls.
• Heat the oil in a large skillet over medium-high heat. Shallow-fry the meatballs until browned on all sides, 1 1/2 minutes per side. (The meatballs will be raw in the center; they'll finish cooking in the sauce.)
• For the BBQ sauce: Heat the oil in a medium saucepan over medium heat. Add the onions; cook for 2 minutes. Reduce the heat to low and add the ketchup, brown sugar, vinegar, chili powder, garlic powder and onion powder; simmer for 5 minutes.
• Add the meatballs to the sauce and simmer, covered, for 10 minutes. Serve hot.

SOUTHERN BOLOGNA BURGERS

Steps:

• 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.
• Combine all ingredients.

BOLOGNA BURGER

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.

GRILLED BOLOGNA BURGER

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.

HAMBURGER BOATS

Steps:

• Preheat oven to 350 degrees.
• Add all ingredients except biscuit dough to bowl and mix until well blended.
• Shape meat mixture into 6 balls and set aside.
• Open biscuits and place on greased baking sheet.
• Roll biscuits out a little bit to enlarge them.
• Place one meat pattie/ball on top of one biscuit and wrap dough up to the middle of the meat.
• Bake in the oven for 35 minutes or until meat is cooked through and biscuits have puffed up and browned.
• Let cool for 5 minutes and serve!