Posted by / Monday, June 9, 2014

The Ultimate Bologna Burger

Let me start by saying bologna burgers do not make it into the regular rotation very often. I did grow up with bologna burgers, and on occasion we would splurge and move from the thin, small, vacuum-packed bologna and square of cheese to a 1/4" thick deli sliced bologna and 1/8" thick Colby jack cheese. That is exactly what happened last week for lunch and it brought me right back...

Ingredients: (serves 1)
  • 1/4" thick slice bologna (I used a variation called German bologna)
  • 1/8" thick Colby jack cheese
  • 1/4 small onion dices
  • 1t butter
  • Grainy mustard
  • Hamburger bun
I got started by toasting the bun in the same pan that I planned to cook the bologna in. Lightly butter each slice and heat on medium until toasted. Add remaining butter to the pan and melt, adding onion and cooking on medium until almost brown.

Push the onion to the side and add the bologna. Cook bologna on medium and continue to stir the onion on the side as to not burn them. Once bologna is browned on one side flip and top with the onions. 


Place the cheese on top of the onions, then cover with a lid to steam and melt it down. While the cheese melts, coat each slice of bread with a grainy mustard. Remove the bologna and cheese from the pan, sandwiching between the bun.


Allow the sandwich to cool slightly so the cheese can set up. Cut in half and roll up your sleeves — things could get messy.


Did you grow up on a bologna burger? What do you remember about the one your family enjoyed? Again, a once a year sandwich for me but one I truly look forward to. 

E.A.T. local E.A.T. well E.A.T. not more than one of these a year.


  1. I've never had a bologna burger! I love ham-and-cheese sandwiches, though, so I'd probably like this!

    1. The thick cut really makes this sandwich — heck so does the gooey cheese!

  2. Damn, I gotta have one. Im drooling


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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