Pizza Burgers with Melty Pepperoni & Mozzarella

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Juicy grilled beef patties topped with gooey mozzarella, crispy pepperoni, and tangy pizza sauce — the best of pizza and burgers in every bite.

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Dietary Badges: Contains Dairy, Contains Gluten, Contains Meat

Ingredients

Seasoned Burger Patties

  • Ground beef (80% lean, 20% fat)

  • Italian seasoning

  • Garlic powder

  • Salt

  • Freshly ground black pepper

Pizza Toppings and Assembly

  • Hamburger buns, split

  • Pizza sauce

  • Shredded mozzarella cheese

  • Pepperoni slices

Instructions

  1. Season & Form Patties: In a large bowl, mix beef with Italian seasoning, garlic powder, salt, and pepper until just combined. Form into 4 patties. Rest while prepping toppings.

  2. Toast Buns: Preheat grill or grill pan to medium-high and turn on broiler. Place buns cut-side up on a baking sheet; broil until golden. Set top halves aside.

  3. Grill Patties: Cook patties 4–5 minutes per side until fully cooked and grill-marked.

  4. Prep Bottom Buns: While patties cook, warm pizza sauce in a small pan. Spread half the sauce over toasted bottom buns, top with half the mozzarella and half the pepperoni. Broil 2–3 minutes until cheese melts.

  5. Assemble Burgers: Place patties on prepared buns. Top with remaining sauce, cheese, and pepperoni. Broil again until cheese is bubbly and pepperoni edges are crisp.

  6. Finish & Serve: Add top buns and serve hot.

Notes:

  • Resting formed patties helps them hold shape while cooking.

  • Toasted buns stay sturdy under sauce and cheese.

Brief Introduction

These pizza burgers take everything you love about pepperoni pizza and stack it on top of a juicy burger patty. They’re cheesy, saucy, and a little messy — exactly how comfort food should be.

Step-by-Step Cooking Guide

Burger Base

  1. Season & Shape: Combine beef with spices, form patties, and let rest.

  2. Toast the Buns: Broil until golden to avoid sogginess.

Pizza Transformation

  1. Grill to Juicy Perfection: Cook patties until browned and cooked through.

  2. First Layer Melt: Sauce, cheese, and pepperoni on the bottom buns, then broil until melty.

  3. Final Assembly: Add patties, more sauce, cheese, and pepperoni. Broil again for a crispy, bubbly finish.

Ingredient Details & Substitution Tips

  • Ground Beef: 80/20 blend balances juiciness and flavor; ground turkey or chicken can be used for a leaner option.

  • Mozzarella Cheese: Shreds melt best; fresh mozzarella adds extra creaminess but may be wetter.

  • Pepperoni: Turkey pepperoni for lighter option or swap with salami for a twist.

  • Pizza Sauce: Use homemade for fresher flavor; marinara works in a pinch.

Recipe Variations & Serving Suggestions

  • Veggie Pizza Burgers: Add sautéed mushrooms, onions, or bell peppers before the final broil.

  • Extra Spicy: Use hot pepperoni or add red pepper flakes to the sauce.

  • Serving Ideas: Pair with crispy fries, a side salad, or garlic breadsticks for the full pizzeria vibe.

Storage & Make-Ahead Information

  • Refrigeration: Store patties separately from buns/toppings for up to 3 days.

  • Freezing: Freeze raw patties up to 3 months; thaw before cooking.

  • Reheating: Warm patties in a skillet, then assemble with fresh toppings and broil to melt cheese.

  • Make-Ahead: Shape patties and prep toppings ahead; cook and assemble fresh.

Nutrition Facts (per serving, 4 servings)

Calories: ~620 kcal | Carbs: 35g | Protein: 35g | Fat: 35g | Sodium: 1100mg

FAQs

Q: Can I cook these indoors without a grill?
A: Yes — use a cast-iron skillet or grill pan on the stove.

Q: How do I prevent soggy buns?
A: Toast well under the broiler before adding sauce, and serve immediately.

Q: Can I make these open-faced?
A: Definitely — serve on toasted bread halves for a fork-and-knife version.

Personal Story

The first time I made these was for a game night with friends — I couldn’t decide between making pizza or burgers, so I made both in one dish. They disappeared before halftime, and now they’re my go-to crowd-pleaser.

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