Recipe

Pizza Burgers

A juicy, cheesy burger topped with quick pizza sauce, mozzarella, and pepperoni, then finished under the broiler for bubbly, crisp edges.

By Matt Campbell

•

4.8

A plated pizza burger on a toasted bun with melted mozzarella, crisp pepperoni, and marinara sauce, set on a wooden table with a simple weeknight dinner setup

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Sometimes dinner needs to be practical. Sometimes it needs to be a little unhinged in a way that makes everyone at the table suddenly very polite and quiet because they are too busy eating. These pizza burgers live in that sweet spot.

You get a real burger with a good sear, then we treat it like a personal pizza: a quick garlicky sauce, mozzarella that actually melts, and pepperoni that crisps at the edges. The broiler does the last bit of magic, and your kitchen smells like Friday night.

Ground beef, burger buns, mozzarella slices, pepperoni, a small bowl of marinara, garlic, Italian seasoning, and grated Parmesan arranged on a clean kitchen counter under warm lighting

Why It Works

Fast flavor payoff: a quick, boosted pizza sauce gives you that pizzeria punch without simmering all night.
Better melt, better bite: mozzarella goes on after a short rest, then the broiler finishes the job for bubbly cheese and crisp pepperoni.
No soggy buns: we toast the buns and use sauce strategically so everything stays sturdy.
Easy to customize: make them kid friendly, spicy, extra cheesy, or loaded with toppings based on what is in the fridge.

Pairs Well With

Storage Tips

Best move: store components separately if you can. Burgers keep their texture way better that way.

Cooked patties: cool completely, then refrigerate in an airtight container for up to 4 days.
Sauce: refrigerate up to 5 days, or freeze up to 3 months.
Buns and toppings: keep buns at room temp for 2 days or freeze; keep pepperoni and cheese refrigerated.

Reheat: warm patties in a skillet over medium heat with a splash of water and a lid for 2 to 3 minutes, then top with sauce, cheese, and pepperoni and broil until bubbly. Toast the buns again if you have a minute.

Freezing: freeze cooked patties (no sauce, no cheese) with parchment between them for up to 3 months. Thaw overnight in the fridge.

Common Questions

What is a pizza burger?

It is exactly what it sounds like: a burger patty topped like a pepperoni pizza with pizza sauce and mozzarella, usually served on a bun. Think burger night meets pizza night, no one is mad about it.

Do I have to use pepperoni?

Nope. Try cooked crumbled Italian sausage, sliced mushrooms sautéed in olive oil, or even a few black olives. Just keep toppings fairly dry so the bun does not get soggy.

How do I keep the burgers from getting dry?

Use 80 to 85 percent lean beef, do not overwork the meat, and pull the patties around 150 to 155°F internally, then let carryover heat finish the job while they rest for 3 to 5 minutes. If you want the safest, simplest rule, cook to 160°F.

Can I make these in the oven instead of a skillet?

Yes. Bake patties on a sheet pan at 425°F until they hit 155 to 160°F internally (timing depends on thickness, but usually about 12 to 15 minutes). Rest 3 to 5 minutes, then top with sauce, cheese, and pepperoni and broil 1 to 2 minutes to finish.

What cheese works besides mozzarella?

Provolone is great, so is a mozzarella provolone blend. For extra melt and stretch, add a sprinkle of low moisture shredded mozzarella on top of slices.

Can I make these ahead for a party?

Yes. Cook the patties, make the sauce, and set out toppings. When ready to serve, reheat patties and broil with cheese and pepperoni, then assemble on toasted buns.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or cast iron pan
Spatula
Small saucepan (or microwave-safe bowl) for warming sauce
Sheet pan for broiling
Instant read thermometer (recommended)
Knife and cutting board

I started making pizza burgers on nights when I wanted something fun but did not want to commit to full pizza mode. Dough feels like a relationship sometimes. These are the low drama version: you still get that pepperoni crisp, that garlicky sauce, and that mozzarella pull, but the whole thing is done before anyone starts wandering into the kitchen asking, "So what is the plan?"

Also, I love that they are a little chaotic by design. Sauce on a burger? Yes. Pepperoni on top? Absolutely. It is the kind of dinner that feels like a treat, even though it is basically just smart assembly.

Pizza Burgers

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 burgers

Ingredients

For the quick pizza sauce

1 cup marinara or pizza sauce (store bought is fine)
1 clove garlic, finely grated or minced
1 teaspoon Italian seasoning
1 tablespoon tomato paste (optional, for extra intensity)
2 tablespoons grated Parmesan (optional, for a savory boost)
Pinch of red pepper flakes (optional)
Salt and black pepper, to taste

For the burgers

1 1/2 pounds ground beef (80 to 85 percent lean)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce (optional but recommended)
1 tablespoon olive oil (or neutral oil), for the pan

For topping and serving

4 burger buns
1 tablespoon butter, softened (optional, for toasting buns)
6 to 8 slices low moisture mozzarella, or 1 1/2 cups shredded
24 to 32 pepperoni slices
Optional toppings: sliced pickled banana peppers, sautéed mushrooms, thin sliced red onion, fresh basil

Instructions

Heat the broiler and set up a tray. Position a rack about 6 inches from the broiler. Line a sheet pan with foil for easy cleanup.
Make the quick pizza sauce. In a small saucepan over low heat, warm the marinara with garlic, Italian seasoning, tomato paste (if using), Parmesan (if using), and red pepper flakes. Taste and adjust with salt and pepper. Keep warm on low.
Form the patties. In a bowl, gently mix beef with salt, pepper, garlic powder, onion powder, oregano, and Worcestershire. Form 4 patties, slightly wider than your buns. Press a small dimple in the center of each patty so it cooks flat.
Sear the burgers. Heat a large skillet over medium-high heat. Add oil and let it get shimmering. Cook patties 3 to 5 minutes per side until browned and around 150 to 155°F internal temperature.
Quick safety note: 160°F is the USDA safe minimum for ground beef. If you are not temping or you prefer the simplest rule, cook to 160°F.
Rest and toast. Transfer patties to a plate and let them rest 3 to 5 minutes. If there is a lot of grease in the skillet, carefully pour it off. Toast buns cut side down in the skillet until golden, or butter them first for maximum crunch.
Top like a pizza. Transfer rested patties to the prepared sheet pan. Spoon 1 to 2 tablespoons warm sauce over each patty. Add mozzarella, then pepperoni on top.
Broil for bubbly, crisp edges. Broil 1 to 2 minutes until the cheese is melted and the pepperoni crisps at the edges (it may cup, depending on the brand). Stay close and watch the whole time. Broilers are dramatic.
Broiler heads up: If you see the pepperoni smoking hard or the grease popping aggressively, pull the pan and give it a second. Better a calm burger than a kitchen fire drill.
Assemble and serve. Place each pizza burger on a toasted bun. Add extra sauce if you want, plus any toppings. Serve immediately while the cheese is still doing that pull.