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If you've ever dreamed of biting into cheesy pizza and a big juicy burger at once, this is right up your alley. Layers of melty mozzarella, saucy pepperoni, and savory beef patties come together in less than half an hour for a crowd-pleaser that’s straight-up good times on a bun.
We couldn't stop grinning the first time my family tried these on movie night. Nobody could settle on which they liked more. Now, pizza burgers are a birthday tradition that gets everyone hyped.
Mouthwatering Ingredients
- Pepperoni: Thick-cut for bold bites or thin-sliced for crispy results
- Shredded mozzarella cheese: Fresh grated melts smoother and packs the flavor
- Pizza sauce: Choose a tomato-packed sauce from the store or whip up your own if you want
- Hamburger buns: Grab firmer buns so all the saucy toppings stay put
- Black pepper: Gives a hint of spice without being overpowering
- Salt: Brings out the best in every layer
- Garlic powder: Kicks up the flavor without any mess
- Italian seasoning: That classic pizza spice blend for delicious aroma and taste
- Ground beef: Go with eighty percent lean for patties that stay juicy with every cheesy bite
Easy Step-by-Step Guide
- Get Ready to Serve:
- Put the sandwich tops on and hand them out hot with the sides you love.
- Broil and Stack Until Done:
- Put a patty right over the pepperoni-cheesy bun. Add the rest of the sauce plus more mozzarella and pepperoni, then pop them back under the broiler. Let the cheese bubble up and the edges get crisp.
- Open-Face Broil:
- While the patties cook, let the pizza sauce bubble in a little pot. Spoon half onto the bottom buns, throw on half the cheese, and layer pepperoni all over. Broil these open-faced until your cheese is real melty and the edges are sizzling hot.
- Fire Up the Grill:
- Flip those patties onto a hot grill or grill pan, about four or five minutes each side, only flipping once so they stay juicy.
- Golden Buns First:
- While the grill’s heating, toss the split buns on a baking sheet, cut side up. Broil for a couple minutes to crisp them up. Set the tops aside when golden.
- Mix Your Patties:
- Use your hands to mash the ground beef with salt, pepper, garlic powder, and Italian seasoning in a big bowl. Make four even balls, then gently flatten and chill them while you prep the other stuff—it keeps them from falling apart.
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I can't get enough of hot, crispy pepperoni. Their edges brown up and they make my whole house smell just like a slice shop. At my nephew’s birthday, even the grownups kept sneaking extras before the kids could grab more.
Leftover Hacks
Cool leftover pizza burgers, toss them in foil, and stash in the fridge for two days tops. Want them hot again? Just unwrap and heat in a super hot oven. Freeze finished burgers—toppings and all—flat, then wrap and keep frozen. Always use the freshest bun you can find right before you dig in.
Swap It Up
If beef's not your thing, swap in chicken or turkey using the same seasonings. Fancy something different? Provolone works instead of mozzarella or toss on cooked mushrooms for extra oomph. Make it fun for kids with tiny pepperonis on top.
Serving Ideas
Pair your pizza burgers with crispy fries, a bright salad, or some roasted veg. Cutting them in half makes them easy to share at parties. Bring in garlic knots or a bowl of marinated olives for an extra treat.
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Fun Backstory
Pizza burgers got their start in the US, mixing Italian-American pizza vibes with backyard grilling. It’s the dish you throw together when you want both comfort food classics on one plate—makes for easy munching at tailgates or with friends. Nobody needs to pick sides—just dig in and enjoy.
Common Recipe Questions
- → How do I keep burgers full of moisture?
Pick beef that's 80% lean and stay away from overcooking. Let the patties chill for a bit before you cook them to keep them juicy inside.
- → Can I make these in a pan instead of on the grill?
Oh, for sure. A cast-iron or nonstick pan does the job, locking in all that burger juice and getting a good sear.
- → What else can I use besides mozzarella?
Try melting provolone, Monterey Jack, or even mild cheddar if you want something a little different that still goes gooey.
- → What's the trick to keeping bread from getting soggy?
Give the buns a good toast first and be stingy with the sauce on the bottom half to stop the sog.
- → Do I have to toss them under the broiler at the end?
Broiling gets the cheese extra melty and gives the pepperoni a light crunch, which is awesome but you can totally skip it if you want.