All the joy of a slice and the swagger of a smash burger—stacked. Juicy beef patties get kissed with garlic and oregano, seared hard, then layered with molten mozzarella and a tangle of crisp-edged pepperoni. Spoon on a quick, garlicky pizza sauce, add more pepperoni (obviously), and crown it with a toasted bun that soaks up every drippy, tomato-cheesy bite. It’s salty, tangy, meaty, and wildly fun—like your favorite pizzeria and burger joint decided to collab. Keep it classic or go extra with basil, red onion, or a sprinkle of chili flakes. Serve with fries or a side salad if you’re pretending balance. One napkin? Cute. Grab three.
Why This Recipe Works
- The Ultimate Crowd-Pleaser – Whether it’s game day, a backyard BBQ, or just a Tuesday night, this burger never fails to disappear fast.
- Customizable to the Max – Swap the beef for turkey, go plant-based, or crank up the heat—this recipe bends to your cravings.
- Quick & Foolproof – From fridge to plate in under 40 minutes, with minimal fuss but maximum flavor.
- Kid-Approved Magic – Even the pickiest eaters can’t resist the combo of pizza and burgers in one bite.
The Story Behind the Sauce
The Pepperoni Pizza Burger is a love letter to America’s obsession with mashup foods. While nobody knows exactly who first slapped pizza toppings on a burger, I like to think it was some genius at a late-night diner, staring at a slice of pepperoni pizza next to a half-eaten burger, and having a “Eureka!” moment. Now, it’s a staple of gourmet burger joints and home kitchens alike—because why shouldn’t two of the greatest foods on earth join forces?
Essential Ingredients & Tools
Ingredients for the Burger Patties
- 1.5 lbs (680g) ground beef – An 80/20 blend is ideal—the fat keeps things juicy.
- 1 tsp garlic powder – Because every great burger needs a little garlicky punch.
- 1 tsp onion powder – For that subtle, savory depth.
- 1 tsp dried oregano – The secret whisper of Italian flavor.
- ½ tsp salt – To make all those flavors pop.
- ¼ tsp black pepper – Just enough to keep things interesting.
Ingredients for the Pizza Toppings
- 1 cup (240ml) pizza sauce – Go for your favorite jarred brand or whip up a quick homemade version.
- 4 oz (115g) shredded mozzarella – Freshly shredded melts better than pre-packaged.
- 2 oz (55g) sliced pepperoni – The star of the show.
- ¼ cup (25g) grated Parmesan – Because more cheese is always the answer.
- ½ tsp dried basil (optional) – A little herbal freshness never hurt anybody.
Ingredients for Assembly
- 4 burger buns – Brioche or sesame for that buttery, slightly sweet contrast.
- 1 tbsp olive oil – For toasting those buns to golden perfection.
- Optional extras – Thinly sliced red onion, pickled jalapeños, or fresh basil leaves for a bright finish.
Tools You’ll Need
- Large mixing bowl – For gently bringing the patty mixture together.
- Grill or cast-iron skillet – The key to that perfect crust.
- Spatula – For flipping with confidence.
- Small saucepan – To warm the pizza sauce (cold sauce = sad, unmelted cheese).
How to Make Pepperoni Pizza Burger
- Mix & Shape the Patties
In a large bowl, gently combine the 1.5 lbs (680g) ground beef with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Key tip: Don’t overmix—think of it like folding egg whites, not kneading dough. Overworking the meat makes for tough, dense patties. Divide into four equal portions and shape them into patties slightly wider than your buns (they’ll shrink as they cook). Now, here’s the pro move: press a thumbprint dimple into the center of each patty. This keeps them from puffing up like a football mid-cook, ensuring an even surface for all those glorious toppings.
- Heat Things Up
Fire up your grill or heat a cast-iron skillet over medium-high (around 400°F/200°C). While that’s heating, warm the 1 cup (240ml) pizza sauce in a small saucepan over low heat. Cold sauce cools down the patty and slows cheese melting—nobody wants a lukewarm, half-melted mess.
- Sear the Patties
Place the patties on the hot surface and resist the urge to press them down—that just squeezes out all the juicy goodness. Let them cook undisturbed for 3–4 minutes per side for medium doneness (160°F internal temp). Flip them just once to build that perfect crust.
- Pile on the Toppings
As soon as you flip the patties, spoon a generous 1–2 tbsp of warm pizza sauce over each one. Layer on the 2 oz (55g) sliced pepperoni, then blanket everything with 4 oz (115g) shredded mozzarella and a sprinkle of ¼ cup (25g) grated Parmesan. Now, cover the patties with a lid or foil—this traps steam, melting the cheese into gooey perfection without overcooking the beef. In just 2–3 minutes, you’ll have glossy, stretchy cheese that’s Instagram-worthy.
- Toast the Buns
While the cheese is doing its thing, brush the cut sides of your 4 burger buns with 1 tbsp olive oil and toast them cut-side down on the grill or in a separate skillet for 1–2 minutes until golden. This step is non-negotiable—it adds crunch and prevents a soggy bun disaster.
- Assemble & Devour
Place each cheesy, pepperoni-loaded patty on the bottom bun. Add any extras (I’m partial to a few slices of pickled jalapeños for heat and fresh basil for brightness). Top it off, press gently, and serve immediately—this is a burger best enjoyed while the cheese is still at peak stretchiness.
Pro Technique
The Dimple Trick
That thumbprint you pressed into the raw patty? It’s not just for looks. As beef cooks, the proteins tighten and contract, causing the patty to bulge in the center. The dimple compensates for this, keeping your burger flat and stable—no sliding toppings or uneven bites.
The Lid Hack for Melted Cheese
Covering the patties after adding toppings creates a mini oven effect. The trapped steam gently melts the cheese and softens the pepperoni without direct heat, which can turn mozzarella rubbery. If you’re using a grill, a clear lid lets you monitor the melt without losing precious heat.
Chef’s Wisdom
Don’t Overmix the Meat
Treat your ground beef like a delicate ingredient, not Play-Doh. Overmixing compacts the meat, squeezing out the fat pockets that keep your burger juicy. Mix just until the seasonings are evenly distributed—then stop.
Temperature Matters
Cold toppings are the enemy of a perfect burger. Let the pepperoni sit at room temperature for 10 minutes before using, and warm the sauce gently. And if you’re using pre-shredded cheese? Stop. Freshly shredded melts better (those anti-caking agents in pre-shredded bags are not your friend here).
Storage & Freshness Guide
Raw Patties
Uncooked patties can hang out in the fridge for 1–2 days on a parchment-lined tray, tightly covered. To freeze, separate them with wax paper and stash in an airtight bag for up to a month. Thaw overnight in the fridge before cooking.
Leftover Cooked Burgers
Store assembled burgers (sans buns) in airtight containers for up to 2 days. Reheat in a 300°F oven for 10 minutes to bring back some crispness. Microwaving is a last resort—it turns the cheese into a rubbery tragedy.
Food Safety Note
Ground beef must hit 160°F internally to be safe. Use a meat thermometer, and never leave cooked burgers at room temperature for more than 2 hours.
Nutrition Profile
- Calories: 780
- Protein: 45g
- Carbs: 45g
- Fat: 48g
- Fiber: 3g
Ingredient Variations and Their Impact
Lighter Option: Turkey Pepperoni & Lean Beef
- Swap in 93% lean ground beef and turkey pepperoni for a 30% lower fat version. To keep things juicy, add a tablespoon of olive oil to the beef mix.
Plant-Based Power
- Try lentil-walnut patties (1.5 cups cooked lentils + ½ cup chopped walnuts) and vegan mozzarella. Brush the patties with smoked paprika oil for a meaty depth of flavor.
Spicy Calabrian Kick
- Swap pepperoni for hot soppressata and mix a minced Calabrian chili into the beef. Drizzle with chili oil and use provolone for next-level meltiness.
Breakfast Burger
- Top with a fried egg and swap pizza sauce for marinara mixed with crumbled sausage. Serve on a toasted English muffin for brunch vibes.
Hawaiian Luau Twist
- Sub Canadian bacon for pepperoni and add Grilled Pineapple rings. Glaze the buns with teriyaki sauce before toasting for a sweet-savory punch.
Perfect Pairings
Complementary Dishes
- Garlic Parmesan Fries – Crispy, salty, and tossed with roasted garlic paste and grated Parmesan. The perfect contrast to the burger’s richness.
- Charred Caesar Salad – Bitter romaine and anchovy dressing cut through the fat while echoing those umami notes.
Drinks
- Chilled Amber Ale – The malt sweetness balances the spice, while the carbonation cleanses the palate.
- Cherry Cola – Its acidity and fruitiness mirror the tang of the pizza sauce.
Something Sweet
- Cannoli Dip – Sweet ricotta with chocolate chips keeps the Italian theme going. Serve with pizzelle cookies for dipping.
- Lemon Sorbet – A bright, refreshing palate cleanser after all that hearty goodness.
FAQs
- Q: Can I use turkey pepperoni?
A: Absolutely! Just know it won’t crisp up quite as much as the classic stuff. - Q: What’s the best bun for this burger?
A: Brioche or potato buns are my top picks—they’re sturdy enough to hold up to all the toppings without falling apart. - Q: Can I prep these ahead?
A: You can mix and shape the patties in advance, but for the best texture, cook them fresh when you’re ready to eat.
Pepperoni Pizza Burger (Cheesy, Saucy, 100% Weeknight Chaos)
Make the ultimate Pepperoni Pizza Burger with juicy beef, melty cheese, and crispy pepperoni. Perfect for game day or any night! Get the recipe now.
Ingredients
For the Burger Patties
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1.5 lbs ground beef (680g)
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
For the Pizza Toppings
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1 cup pizza sauce (240ml)
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4 oz shredded mozzarella (115g)
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2 oz sliced pepperoni (55g)
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¼ cup grated Parmesan (25g)
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½ tsp dried basil (optional)
For Assembly
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4 burger buns
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1 tbsp olive oil
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Optional (red onion, jalapeños, fresh basil)
Instructions
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Gently mix ground beef with seasonings. Shape into 4 patties with a thumbprint dimple.01
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Heat grill or skillet to medium-high. Warm pizza sauce in a small saucepan.02
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Cook patties for 3–4 minutes per side. Flip once.03
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Top with sauce, pepperoni, and cheeses. Cover to melt cheese (2–3 minutes).04
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Toast buns cut-side down for 1–2 minutes.05
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Assemble burgers and serve immediately.06
