Picture this: the juicy, savory goodness of a cheeseburger meets the crispy, cheesy delight of a pizza. That’s exactly what you get with this Cheeseburger Pizza with Ground Beef and Pickles—a dish so irresistible, it’ll have everyone at the table reaching for seconds. Whether you’re feeding a hungry family on a busy weeknight or hosting a laid-back game-day gathering, this recipe is guaranteed to be a hit. Trust me, once you try it, you’ll wonder why you haven’t been making it all along.
Why This Recipe Works
- The Ultimate Mash-Up: It’s like your favorite burger and pizza had a delicious love child.
- Easy & Adaptable: Simple ingredients, straightforward steps, and endless customization options.
- Crowd-Pleasing: Kids adore it, adults can’t get enough, and even picky eaters will be won over.
- Perfect Texture: Crispy crust, juicy beef, and melty cheese in every bite.
The Story Behind the Sauce
This isn’t just some random kitchen experiment—it’s a modern American classic that’s been winning hearts (and stomachs) for years. By taking the best parts of a burger—seasoned ground beef, tangy pickles, and that iconic burger sauce—and piling them onto a pizza crust, we’ve created something truly special. It’s the kind of dish that feels indulgent yet totally approachable, and once you take that first bite, you’ll understand why it’s become a staple in homes and pizzerias alike.
Essential Ingredients & Tools
Ingredients for the Pizza Dough
- 1 lb pizza dough (store-bought or homemade, brought to room temp for easy stretching)
Ingredients for the Beef Mixture
- 1 lb ground beef (80/20 blend for the perfect balance of flavor and juiciness)
- 1 medium yellow onion, finely diced (because caramelized onions make everything better)
- 2 cloves garlic, minced (because, let’s be real, garlic is life)
- 1 tbsp Worcestershire sauce (for that deep, umami kick)
- 1 tbsp yellow mustard (a little tang goes a long way)
- ¼ cup ketchup (the classic burger condiment)
- ½ cup chopped dill pickles (the star of the show)
- Salt and black pepper, to taste (season generously—this is where the magic happens)
Ingredients for the Cheese Blend
- 1 ½ cups shredded sharp cheddar (because what’s a cheeseburger without cheddar?)
- 1 ½ cups shredded mozzarella (for that irresistible stretchy melt)
Ingredients for the Burger Sauce
- ¼ cup mayonnaise (the creamy base)
- 2 tbsp ketchup (for sweetness and acidity)
- 1 tsp yellow mustard (a little extra tang never hurt anyone)
- 1 tbsp sweet pickle relish (because we’re doubling down on pickle goodness)
- Pinch each of garlic powder, onion powder, and paprika (trust me, these make a difference)
Optional Toppings
- 1 Roma tomato, diced (for freshness)
- 1 cup shredded iceberg lettuce (add after baking for crunch)
- 1 tbsp sesame seeds (for that burger-bun vibe)
- 1 tbsp olive oil (to brush the crust for extra flavor and color)
Tools You’ll Need
- Large skillet (for browning that beef to perfection)
- Rolling pin (to get that dough just right)
- Pizza stone or baking sheet (the key to a crispy crust)
- Parchment paper (to prevent sticking and make cleanup a breeze)
- Pizza peel (optional, but helpful for transferring)
- Mixing bowls (for prepping your toppings)
- Measuring cups & spoons (because precision matters)
Serves: 4–6 | Prep: 25 min | Cook: 15–20 min | Total: 40–45 min
How to Make Cheeseburger Pizza with Ground Beef and Pickles
- Prep the Crust & Heat the Oven
First things first: crank that oven up to 475–500°F (245–260°C). This high heat is non-negotiable—it’s what gives you that blistered, crispy crust we all crave. While the oven heats up, toss in your pizza stone or baking sheet to preheat too. This mimics the effect of a professional pizza oven, ensuring your crust cooks evenly and gets that perfect golden crunch.
Now, roll out your 1 lb pizza dough on a lightly floured surface into a 12–14-inch circle. Aim for even thickness so it bakes uniformly—no one wants a floppy center and burnt edges. Transfer the dough to a piece of parchment paper (this prevents sticking and absorbs excess moisture), then give it a few pricks with a fork to keep air bubbles at bay. Brush the edges with 1 tbsp olive oil for a gorgeous, golden finish that’s as tasty as it looks.
- Cook the Beef Mixture
Grab your large skillet and heat it over medium-high. Toss in the 1 lb ground beef, breaking it into small crumbles as it browns. Once it’s cooked through, drain the excess fat—this step is crucial unless you want a greasy pizza (and nobody wants that).
Now, add the 1 medium yellow onion, finely diced and 2 cloves garlic, minced, cooking until the onions soften and turn translucent (about 3–4 minutes). Stir in the 1 tbsp Worcestershire sauce, 1 tbsp yellow mustard, ¼ cup ketchup, salt, and pepper. These ingredients are the backbone of your flavor profile, adding depth, tang, and a touch of sweetness. Finally, fold in the ½ cup chopped pickles off the heat to keep their crunch intact. Let the mixture cool slightly—this prevents it from steaming your crust when you assemble the pizza.
- Build the Pizza
Time to assemble your masterpiece! Spread the burger sauce (¼ cup mayonnaise, 2 tbsp ketchup, 1 tsp yellow mustard, 1 tbsp sweet pickle relish, pinch each of garlic powder, onion powder, and paprika) evenly over the dough, leaving a ½-inch border for the crust. This sauce isn’t just delicious—it also acts as a moisture barrier to keep your crust crisp.
Next, sprinkle half the cheese blend (¾ cup shredded sharp cheddar and ¾ cup shredded mozzarella) directly over the sauce. This layer is like the glue that holds everything together. Distribute the beef mixture evenly over the cheese, then top with the remaining cheese (¾ cup shredded sharp cheddar and ¾ cup shredded mozzarella) for that ooey-gooey, melty goodness we all love. For an extra touch, scatter 1 Roma tomato, diced and 1 tbsp sesame seeds over the top.
- Bake to Perfection
Carefully slide the pizza (parchment paper and all) onto the preheated stone or baking sheet. Bake for 12–18 minutes, rotating halfway if your oven has hot spots, until the crust is golden and the cheese is bubbly and slightly browned. That high heat triggers the Maillard reaction, which is just a fancy way of saying it creates those delicious, complex flavors and beautiful browning we associate with restaurant-quality pizza.
- Garnish & Serve
Once it’s out of the oven, let the pizza rest for 2–3 minutes—this keeps the toppings from sliding off when you slice it. Top with 1 cup shredded iceberg lettuce and extra pickle slices for freshness, and drizzle with any reserved burger sauce. Use a sharp pizza wheel to slice it up, and serve immediately while the crust is at its crispiest.
Pro Technique
Crust Perfection
The secret to a crackly, blistered crust? Preheat your oven and baking surface like your life depends on it. A pizza stone or steel retains heat like a champ, mimicking a wood-fired oven. For best results, preheat for at least 30 minutes at the highest setting (500°F/260°C). If you’re using a baking sheet, flip it upside down—this maximizes heat transfer for an even bake.
Layering Like a Pro
To avoid a soggy crust, layer cheese directly on the sauce before adding the beef. The cheese melts into a protective barrier, shielding the crust from moisture. For extra insurance, par-bake the naked crust for 3–4 minutes before topping—this firms up the base without overcooking it.
Chef’s Wisdom
The Soggy Crust Dilemma
The biggest pitfall? Adding hot, greasy toppings to raw dough. Always drain cooked beef thoroughly and let it cool slightly before assembling. If you’re using watery veggies (like tomatoes), pat them dry or add them post-bake. And remember: a light smear of sauce is better than a heavy pour.
Pickle Perfection
Not all pickles are created equal. Crisp dill pickles hold up to heat, while sweet varieties can turn mushy. For a gourmet touch, try quick-pickling red onions in the brine for 10 minutes—they add a vibrant, tangy crunch that takes this pizza to the next level.
Storage & Freshness Guide
Short-Term Storage
Store leftovers (without lettuce) in an airtight container in the fridge for up to 3 days. To reheat, pop it in a 375°F (190°C) oven for 8–12 minutes to revive the crispness—microwaving will leave you with a rubbery crust.
Freezing Considerations
Freezing isn’t ideal—the crust turns mealy, and pickles lose their texture. If you must freeze it, do so before baking. Assemble the pizza on parchment, wrap it tightly in plastic, and freeze. When ready to eat, bake from frozen, adding 5–7 extra minutes.
Food Safety Note
Ground beef must reach 160°F (71°C) internally when cooked. Use a meat thermometer to check, especially if you’re substituting poultry or plant-based proteins.
Nutrition Profile
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~650 |
| Protein | ~35g |
| Carbohydrates | ~55g |
| Fat | ~35g |
| Fiber | ~3g |
Ingredient Variations and Their Impact
Turkey or Chicken Swap
- Swap: Ground turkey or chicken for a leaner option.
- Upgrade: Add 1 tsp smoked paprika to compensate for the reduced fat flavor.
Gluten-Free Crust
- Swap: Store-bought GF dough or cauliflower crust.
- Upgrade: Brush the crust with garlic butter post-bake for added richness.
Spicy Cheese Blend
- Swap: Replace cheddar with Pepper Jack or habanero gouda.
- Upgrade: Toss in some pickled jalapeños for extra heat.
Vegan Adaptation
- Swap: Plant-based beef, vegan cheese, and egg-free mayo.
- Upgrade: Sprinkle nutritional yeast over the sauce for a cheesy depth.
Sauce Shortcut
- Swap: Thousand Island dressing for the homemade burger sauce.
- Upgrade: Mix in 1 tsp sriracha for a spicy-sweet kick.
Perfect Pairings
Complementary Dishes
- Crispy Garlic Fries: The crunch contrasts beautifully with the pizza’s chew, and the garlic echoes the savory beef. Toss them in Parmesan and parsley for a gourmet touch.
- Simple Arugula Salad: Peppery arugula with a lemon vinaigrette cuts through the richness of the pizza.
Drinks
- Amber Ale: The malt sweetness balances the tangy pickles, while the carbonation cleanses your palate.
- Cherry Limeade: Tart and sweet, it mirrors the burger sauce’s flavor profile.
Something Sweet
- Salted Caramel Milkshake: The salt enhances the beef’s savoriness, while the cool creaminess resets your palate.
- Grilled Pineapple: Caramelized fruit adds a smoky-sweet finale to your meal.
FAQs
- Q: How do I prevent a soggy crust?
A: Drain the beef well, par-bake the crust, and use parchment paper.
- Q: Can I prep ahead?
A: Absolutely! Cook the beef and make the sauce 2–3 days ahead.
- Q: What are the best pickles to use?
A: Crisp dill pickles for tang and crunch—avoid the sweet ones unless you like mushy toppings.
Cheeseburger Pizza with Ground Beef and Pickles: A Match Made in Comfort Food Heaven
Try my Cheeseburger Pizza with Ground Beef and Pickles—a crispy, cheesy mashup of two comfort food classics. Perfect for game day or family night!
Ingredients
For the Pizza Dough
-
1 lb pizza dough
For the Beef Mixture
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1 lb ground beef
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1 medium yellow onion (finely diced)
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2 cloves garlic (minced)
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1 tbsp Worcestershire sauce
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1 tbsp yellow mustard
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¼ cup ketchup
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½ cup chopped dill pickles
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Salt and black pepper (to taste)
For the Cheese Blend
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1 ½ cups shredded sharp cheddar
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1 ½ cups shredded mozzarella
For the Burger Sauce
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¼ cup mayonnaise
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2 tbsp ketchup
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1 tsp yellow mustard
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1 tbsp sweet pickle relish
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Pinch each of garlic powder, onion powder, and paprika
Optional Toppings
-
1 Roma tomato (diced)
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1 cup shredded iceberg lettuce
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1 tbsp sesame seeds
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1 tbsp olive oil
Instructions
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Preheat oven to 475–500°F (245–260°C) with a pizza stone or baking sheet inside.01
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Roll out 1 lb pizza dough on a floured surface to a 12–14-inch circle. Transfer to parchment paper, prick with a fork, and brush edges with 1 tbsp olive oil.02
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In a skillet, brown 1 lb ground beef, drain fat, then add 1 medium yellow onion, finely diced and 2 cloves garlic, minced. Cook until soft. Stir in 1 tbsp Worcestershire sauce, 1 tbsp yellow mustard, ¼ cup ketchup, salt, and pepper. Remove from heat and fold in ½ cup chopped pickles.03
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Spread burger sauce (¼ cup mayonnaise, 2 tbsp ketchup, 1 tsp yellow mustard, 1 tbsp sweet pickle relish, pinch each of garlic powder, onion powder, and paprika) over dough, leaving a ½-inch border. Sprinkle ¾ cup shredded sharp cheddar and ¾ cup shredded mozzarella, then add beef mixture and remaining ¾ cup shredded sharp cheddar and ¾ cup shredded mozzarella. Top with 1 Roma tomato, diced and 1 tbsp sesame seeds.04
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Bake for 12–18 minutes until crust is golden and cheese is bubbly.05
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Let rest 2–3 minutes, then top with 1 cup shredded iceberg lettuce and extra pickles. Slice and serve.06
