Picture this: the scent of hickory smoke curling through the air, the sizzle of beef patties hitting the grill, and the sight of golden melted cheese oozing over thick slices of smoked bologna. That, my friends, is the magic of a Smoked Bologna Cheeseburger—a humble deli staple turned smoky, savory masterpiece.
This isn’t just a burger. It’s a love letter to backyard barbecues, a nod to Southern pitmasters, and proof that sometimes, the best flavors come from the most unexpected places. Whether you’re a die-hard burger fanatic or just someone who appreciates a good smoke ring, this recipe is about to become your new go-to.
Love Smoked Bologna Cheeseburger? So do we! If you're into Burgers or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why This Recipe Works
- Smoke-kissed bologna—transformed from lunchbox basic to barbecue royalty.
- Juicy, perfectly charred beef patties—because balance is everything.
- Easy enough for weeknights, impressive enough for cookouts.
- Endless customization—pile it high or keep it classic.
The Story Behind the Sauce
Smoked bologna isn’t just a quirky trend—it’s a Southern tradition. Pitmasters have been throwing whole chubs of bologna into smokers for decades, turning this budget-friendly meat into something worthy of a barbecue spread. And when you slap a slice of that smoky goodness onto a cheeseburger? Pure. Genius.
Essential Ingredients & Tools
Ingredients for the Smoked Bologna
- 1.5–2 lbs whole beef bologna chub (skip the pre-sliced stuff—it dries out faster than my patience in traffic).
- 2 tbsp yellow mustard (the glue that holds your rub in place).
- 3–4 tbsp BBQ rub (go for something with a little brown sugar and paprika for that perfect bark).
Ingredients for the Burgers
- 1.5 lbs ground beef (80/20 blend)—fat equals flavor, folks.
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 4 slices American cheese (or get fancy with smoked gouda if you’re feeling extra).
Ingredients for Assembly
- 4 sturdy buns (brioche if you’re indulgent, potato rolls if you’re nostalgic).
- Classic toppings—lettuce, tomato, onion, pickles (or go wild with jalapeños and fried eggs).
- Condiments—ketchup, mustard, mayo, or a swipe of BBQ sauce for extra oomph.
Tools You’ll Need
- Smoker or grill (charcoal for that authentic flavor, gas if you’re short on time).
- Wood chips (hickory for boldness, apple for sweetness).
- Instant-read thermometer (because guessing is for carnival games).
- A sharp knife (for scoring that bologna like a pro).
Serves: 4 | Prep: 20 min | Cook: 2 hr (smoking) + 10 min (grilling) | Total: About as long as a good movie
How to Make Smoked Bologna Cheeseburger
- Prep the Bologna (This Is Where the Flavor Starts)
Take that 1.5–2 lbs whole beef bologna chub out of its packaging and pat it dry—nobody likes a slippery bologna. Now, grab a sharp knife and score it in a crosshatch pattern, about ¼-inch deep. Think of it like giving the bologna a little tattoo so it can hold onto all that smoky goodness. Slather it with 2 tbsp yellow mustard (yes, it’s weird, but trust me), then coat it liberally with 3–4 tbsp BBQ rub, pressing it into those grooves. - Smoke It Low and Slow
Fire up your smoker or grill to 225°F and set it up for indirect heat. Toss in some wood chunks (hickory for that classic BBQ vibe, apple if you want a sweeter touch). Place the bologna on the cool side, close the lid, and let it smoke for 1.5–2 hours. You’ll know it’s ready when it’s a deep mahogany color and smells like heaven. - Shape Those Patties (Like a Burger Artist)
While the bologna does its thing, mix your 1.5 lbs ground beef (80/20 blend) with 1 tsp kosher salt and 1 tsp coarse black pepper—gently. Overworking the meat is like over-mixing pancake batter: it’ll turn tough. Form into four equal patties, about ¾-inch thick, and press a little dimple in the center (this keeps them from puffing up like a balloon on the grill). - Grill the Burgers (High Heat for Maximum Flavor)
Once the bologna is smoked, crank the heat up to 450–500°F. Throw the patties on the grill and let them cook for 3–4 minutes per side—no pressing! (Juice thieves, I’m looking at you.) In the last minute, slap on the 4 slices American cheese and close the lid to let it melt into gooey perfection. - Toast the Buns (Because Soggy Buns Are a Crime)
Move the burgers to a plate and toss the 4 sturdy buns, cut-side down, onto the grill for 30–60 seconds until they’re golden and toasty. This little step makes all the difference. - Assemble and Devour
Slice the smoked bologna into thick rounds (½-inch is ideal). Layer the bottom bun with the burger, a slice of bologna, and your favorite toppings. The first bite should be a symphony of smoky, juicy, crispy, and fresh.
Pro Technique
Score Like a Boss
Those crosshatch cuts aren’t just for looks—they create more surface area for smoke to cling to, giving you maximum flavor. Chill the bologna for 20 minutes before scoring for cleaner cuts.
Two-Stage Heat = Two-Stage Flavor
Low-and-slow smoking infuses the bologna with deep, woodsy flavor, while high-heat grilling gives the burgers that irresistible caramelized crust. It’s the best of both worlds.
Let It Rest (Yes, Really)
Give the smoked bologna 5–10 minutes before slicing so the juices don’t run away. Same goes for the burgers—a quick 3-minute rest under foil keeps them juicy.
Fat = Flavor (Embrace It)
An 80/20 beef blend is the sweet spot—enough fat to keep things juicy without causing a grease fire. And always go for a whole bologna chub; pre-sliced stuff dries out faster than a puddle in the desert.
Perfect Pairings
Complementary Dishes
- Creamy Coleslaw: The cool, crunchy texture cuts through the burger’s richness. Use a Vinegar-Based Slaw for brightness.
- Crispy Fries: Double-Fried Fries add salt and crunch, perfect for scooping up stray cheese or BBQ sauce.
Drinks
- Brown Ale: Its malt sweetness balances the smokiness (try Newcastle or Samuel Adams).
- Iced Tea: Unsweetened with lemon cleanses the palate between bites.
Something Sweet
- Grilled Peaches: Toss halved peaches on the grill for 2 minutes per side—their caramelized sweetness contrasts the savory burger.
- Vanilla Milkshake: A classic pairing; the cold creaminess resets your taste buds.
Storage & Freshness Guide
Smoked Bologna:
Keep it in an airtight container in the fridge for up to 5 days, or freeze slices (with parchment between layers) for 2 months. Reheat gently in a skillet with a splash of water to bring back the moisture.
Cooked Patties:
Store separately from buns and toppings to avoid sogginess. Fridge for 3 days, freezer for 1 month. Reheat in a skillet over low heat—microwaving turns them into hockey pucks.
Food Safety First:
Don’t leave smoked bologna or burgers sitting out for more than 2 hours. And always use a thermometer—160°F for the patties to keep things safe.
FAQs
Can I smoke bologna on a gas grill?
Absolutely! Use a foil packet with soaked wood chips over the burner.
Why didn’t my bologna get a good bark?
Shallow scoring, not enough rub, or low temp. Go deeper, be generous, and keep that heat steady.
Can I use pre-sliced bologna?
Nope. Whole chub or bust—sliced stuff dries out faster than your phone battery.
Smoked Bologna Cheeseburger: A Flavor Bomb You Didn’t Know You Needed
Upgrade your burger game with this Smoked Bologna Cheeseburger—juicy patties, smoky bologna, and melty cheese. Get the recipe for the ultimate BBQ bite!
Ingredients
For the Smoked Bologna
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1.5–2 lbs whole beef bologna chub
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2 tbsp yellow mustard
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3–4 tbsp BBQ rub
For the Burgers
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1.5 lbs ground beef (80/20 blend)
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1 tsp kosher salt
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1 tsp coarse black pepper
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4 slices American cheese
For Assembly
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4 sturdy hamburger buns
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Classic toppings (lettuce, tomato, onion, pickles)
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Condiments (ketchup, mustard, mayo, BBQ sauce)
Instructions
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Prep the bologna by scoring it in a crosshatch pattern, coating with mustard, and applying BBQ rub.01
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Smoke the bologna at 225°F for 1.5–2 hours.02
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Shape ground beef into patties, season with salt and pepper, and press a dimple in the center.03
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Grill patties at 450–500°F for 3–4 minutes per side, adding cheese in the last minute.04
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Toast buns on the grill for 30–60 seconds.05
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Assemble burgers with smoked bologna slices and toppings.06
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