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If you've ever dreamed of biting into both gooey pizza and a juicy hamburger in one mouthful, you're in for a treat here. Juicy beef patties are topped off with melty mozzarella and layers of saucy pepperoni, all put together fast. You'll have this party on your plate in under half an hour.
When I whipped these up on a movie night, my whole crew couldn't get enough. Everyone was laughing about not knowing what to call it, and now they're on request for every birthday bash at our house.
Irresistible Ingredients
- Pepperoni: Go thick for big bites, thin if you want crispy edges
- Shredded mozzarella cheese: Grate fresh if you can for top-notch gooeyness
- Pizza sauce: Pick a bold tomato one or make your own if you feel fancy
- Hamburger buns: Sturdy split buns keep everything in place and don’t get soggy
- Black pepper: Adds a soft spice without overpowering things
- Salt: Pulls together all the flavors inside each bite
- Garlic powder: Delivers a punch fast, no chopping needed
- Italian seasoning: Rounds everything out with that classic pizza smell
- Ground beef: Eighty percent lean keeps ’em juicy and sturdy
Easy Step-by-Step Guide
- Dig In:
- Finish off every burger with a toasted top bun and dive in piping hot. Pair with whatever sides you love best.
- Stack and Broil One More Time:
- Sit a cooked patty on top of the saucy base. Add another layer of cheese, the rest of the sauce, and toss on more pepperoni. Slide it under the broiler again till the cheese completely melts and you see that pepperoni curl up.
- Build and Broil the Bottoms:
- Heat your pizza sauce in a pot so it doesn’t scorch. Smear the sauce over your bottom buns, top with half the cheese plus a layer of pepperoni. Broil these open-faced so you get bubbling cheese and crisp edges.
- Sear the Burgers:
- Grill patties about five minutes on each side—only flip them once so they don’t dry out. Cook until they’re just how you like them.
- Toast the Bread:
- Fire up the grill or grill pan to medium high and get your broiler set. Lay out the buns cut side up and toast until they’re golden, about two minutes. Take the tops off and save them for later.
- Put Together the Patties:
- Toss ground beef, Italian seasoning, garlic powder, salt, and pepper in a big bowl. Mix with your hands till it all looks even. Shape into four patties and let them chill out while you gather the rest. This keeps them sturdy for grilling.
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I can't resist snacking on super fresh pepperoni. The edges get crunchy and my whole place smells like a classic pizza joint. Last time at my nephew's birthday, even the grown-ups kept sneaking extra burgers before the kids got their hands on them.
Simple Storage Tips
Once they've cooled, wrap the burgers snugly in foil and pop them in the fridge. They’ll last two days. When it’s time to eat, just unwrap and reheat in a hot oven. If you want to freeze them, stack the finished burgers in a single layer first, then wrap up and freeze. Always grab a fresh bun when you’re ready to serve them again.
Swaps That Work
No beef? Just use ground turkey or chicken instead, the same spices work great. Want a different flavor? Try provolone for a change or toss in sautéed mushrooms for more pizza vibes. Mini pepperoni is perfect if you’re making these for kids.
Fun Ways to Serve
They’re awesome with crispy fries, a green salad, or roasted veggies. If you’ve got a crowd, slice the burgers in halves to make sharing easy. Add some garlic knots or a bowl of marinated olives to level up your spread.
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Honest Origin Story
The pizza burger is a true American mashup, mashing Italian American pizza with the classic grilled burger. It’s the go-to meal for chill vibes—backyard BBQ or game-day snack. Next time you can’t decide between pizza and burgers, just make these and keep everyone happy.
FAQs About the Recipe
- → What's the trick for keeping burgers moist?
Go for ground beef that's about 80/20 and don't cook the patties too long. Let 'em rest a bit before you grill for extra juiciness.
- → Could I cook these without a grill?
Of course! Just grab a cast-iron or regular nonstick skillet. It'll brown your patties and still lock in those juices.
- → If I run out of mozzarella, what else melts well?
Mild cheddar, Monterey Jack, or provolone all melt nicely if you swap out the mozzarella.
- → Any way to stop buns from getting soggy?
You bet. Toast your buns before stacking your burger, and don't go crazy with sauce on the bottom bun.
- → Do I have to toast the burgers at the end?
Broiling helps your cheese get super gooey and the pepperoni to crisp up, but skip it if you're not feeling it—totally up to you.