Juicy Pizza Burgers (Printer-friendly)
Beef patties topped with pizza sauce, melted mozzarella, and pepperoni on toasted buns.
# What You Need:
→ For the Patties
01 - 1.1 lb ground beef
02 - 1 tsp Italian seasoning
03 - 1/2 tsp garlic powder
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ For Assembly
06 - 4 burger buns, split
07 - 1/2 cup pizza sauce
08 - 1 cup shredded mozzarella cheese
09 - 1.5 oz pepperoni slices
10 - 1 small red onion, thinly sliced
11 - 1 small bell pepper, thinly sliced
12 - 1 tbsp olive oil
→ Optional Toppings
13 - Fresh basil leaves
14 - Red chili flakes
15 - Extra pizza sauce
# How to Make It:
01 - In a large bowl, combine ground beef, Italian seasoning, garlic powder, salt, and black pepper. Mix gently until evenly incorporated, then shape into 4 equal-sized patties.
02 - Heat olive oil in a skillet or grill pan over medium-high heat. Cook the patties for 4 to 5 minutes per side until fully cooked through and nicely browned.
03 - Preheat the oven broiler to high. Place the bottom halves of the burger buns on a baking sheet, cut side up.
04 - Spread 1 tbsp of pizza sauce onto each bun bottom, then place a cooked patty on top of each sauced bun.
05 - Spoon another tablespoon of pizza sauce over each patty, then layer with shredded mozzarella, pepperoni slices, sliced red onion, and sliced bell pepper.
06 - Place the baking sheet under the broiler for 1 to 2 minutes until the mozzarella is bubbly and fully melted. Watch closely to prevent burning.
07 - Remove from the oven, garnish with fresh basil leaves or red chili flakes if desired, and cap each with the remaining bun halves. Serve hot with extra pizza sauce on the side for dipping.
# Expert Tips:
01 -
- It solves the eternal dinner debate of burger night versus pizza night in one glorious move that makes everyone at the table happy.
- The broiler melts the cheese into a bubbly, golden blanket that pulls apart in strings long enough to make anyone at the table involuntary smile.
02 -
- Do not walk away from the broiler for even ten seconds because cheese goes from perfectly melted to a smoke alarm situation faster than you can say dinner is ready.
- Letting the patties rest for two minutes after searing before assembling keeps the juices inside the meat rather than flooding your bun into mush.
03 -
- Wet your hands slightly before mixing the beef so the meat does not stick to your fingers and you end up with a more tender patty from less overworking.
- Shred your own mozzarella from a block rather than buying pre shredded because the anti caking agents on bagged cheese prevent it from melting into that perfect stretchy blanket.