Pizza Burger With Pepperoni And Cheese Recipe

Last spring, after a weekend of planting tomatoes and snapdragons in the garden, my husband and I packed up a small cooler and headed two hours north to visit my older sister. She lives just outside a sleepy lakeside town that doesn’t have much—just a few antique shops, a general store, and the kind of diner where everyone knows your name. We hadn’t seen her since Christmas, so we came with our usual contribution: a bag full of groceries and a head full of recipes.

That Saturday evening, with our knees sore from yard work and our bellies grumbling, she suggested we throw together something indulgent but simple “comfort food with a little drama,” she called it.

We’d picked up a pack of thick-sliced pepperoni from a roadside market on the way and had a pound and a half of ground chuck in the cooler. I remembered seeing a pizza burger idea float across my Pinterest feed a few days before, and just like that, dinner found its name.

The kitchen buzzed with clinking pans and sibling banter as my sister chopped peppers and I stirred garlic paste into mayo. Her husband grilled the patties while the kids set the outdoor table with mismatched napkins and lemonade pitchers. That meal wasn’t fancy, but it hit all the right notes—cheesy, pepperoni-stacked, and smoky from the cast iron. A messy, melty, juicy bite of joy that tasted just right as the sun set behind the pine trees.

Short Description

A savory, juicy burger meets the bold flavors of pepperoni pizza in this melty, mouthwatering creation—topped with sautéed veggies, provolone cheese, and garlicky mayo, all nestled in a toasted brioche bun.

Key Ingredients

For the Patties:

• 1½ lbs ground chuck (80/20)
• Salt, pepper, garlic powder (to taste)

For the Toppings:

• 1 green bell pepper, chopped
• 1 red onion, chopped
• 12 slices provolone cheese
• 12 slices large deli pepperoni
• 1 can pizza sauce (store-bought)

For the Sauce:

• 2 tbsp garlic paste
• ½ cup mayonnaise

For the Buns:

• 1 pack brioche buns

Tools Needed

• Cast iron skillet
• Grill or grill pan
• Mixing bowls
• Spatula and tongs
• Wire rack
• Knife and cutting board

Cooking Instructions

Step 1: Prep the Patties
Form 6 even patties from the ground chuck. Avoid over-handling to keep them tender. Refrigerate for 35–40 minutes—this helps them hold shape on the grill.

Step 2: Make the Garlic Mayo
In a small bowl, combine mayo and garlic paste. Stir until smooth, then refrigerate until ready to use. It’ll deepen in flavor as it sits.

Step 3: Sauté the Veggies
Heat a cast iron skillet over high heat. Add a bit of butter, then toss in the chopped green pepper and red onion. Season with a pinch of salt. Cook for 8–10 minutes until softened and lightly charred. Transfer to a plate and cover to keep warm.

Step 4: Season and Grill the Patties
Season each patty generously with salt, pepper, and garlic powder. Grill over direct heat for about 6 minutes per side. Don’t press them down—let the juices stay inside.

Step 5: Sizzle the Pepperoni
While patties grill, cook deli pepperoni slices in a hot cast iron skillet for 60–90 seconds per side until edges curl and crisp up slightly. Set aside on a paper towel.

Step 6: Add Sauce and Cheese
Once patties are flipped, grill for 2 more minutes, then top each with a spoonful of pizza sauce, 2 slices of provolone, and 2 slices of pepperoni. Shut the grill lid and cook for another 4 minutes until the cheese melts beautifully. Remove and rest on a wire rack.

Step 7: Toast and Build
Toast brioche buns lightly. Spread garlic mayo on both halves. Layer on sautéed peppers and onions, then place the loaded patties on top. Cap with the top bun.

Why You’ll Love This Recipe

Flavor Overload: Juicy beef, spicy pepperoni, creamy garlic mayo, and melty provolone make every bite unforgettable.

Crowd-Pleaser: This one satisfies both burger and pizza lovers. Perfect for game nights, barbecues, or indulgent weekends.

Simple Ingredients, Big Taste: No complicated prep—just bold flavors with straightforward steps.

Family Friendly: Kids love it, adults sneak seconds, and it makes a casual dinner feel exciting again.

Customizable: You can tweak toppings, spice levels, and even the sauce to fit your cravings.

Mistakes to Avoid & Solutions

Overworking the meat: Leads to dense burgers. Handle just enough to shape.

Skipping the chill: Warm patties fall apart on the grill. Chill for at least 35 minutes before cooking.

Overloading with sauce: Too much pizza sauce will make your buns soggy. Use just enough to coat.

Burning the pepperoni: Watch them carefully, they crisp fast in a hot skillet.

Cold cheese and toppings: Let your cheese slices sit out a few minutes before grilling so they melt more evenly.

Serving and Pairing Suggestions

Serve as a main with crispy sweet potato fries or garlic roasted cauliflower.

Pair with a chilled Italian soda or a bold red ale.

For a crowd, go buffet-style: lay out toppings, sauces, and buns for DIY burger building.

Add a fresh arugula salad or coleslaw to balance the richness.

Make mini versions with slider buns for party appetizers.

Storage and Reheating Tips

Storing: Wrap leftover patties in foil or store in an airtight container in the fridge for up to 3 days.

Freezing: Freeze cooked patties individually for up to 2 months. Skip assembling until reheating.

Reheating: Warm patties in a covered skillet over low heat or in a 350°F oven for 10 minutes.

Avoid microwave: It’ll make the bun soggy and the meat rubbery.

Keep sauce separate: If possible, store sauce separately to maintain burger texture.

FAQs

1. Can I use ground turkey or chicken instead of beef?
Yes, but use dark meat for moisture. Add a bit of olive oil to the mix if it feels too lean.

2. What’s a good substitute for provolone?
Mozzarella or Monterey Jack both melt well and pair nicely with the pizza flavor.

3. How spicy is this burger?
Not spicy by default. Want heat? Add crushed red pepper to the sauce or use spicy pepperoni.

4. Can I make these in a skillet instead of grilling?
Absolutely. Use a heavy skillet and cook over medium-high heat. Adjust time as needed.

5. Do I have to use brioche buns?
No, but they’re soft, slightly sweet, and hold up well. Potato rolls or ciabatta are good options too.

Tips & Tricks

Mix a bit of Italian seasoning into the ground beef for extra depth.

Let burgers rest 3–5 minutes before serving, locks in the juices.

Grill buns cut-side down for just 30–60 seconds to keep them from going soggy.

If using homemade pizza sauce, simmer it longer for a thicker consistency.

For extra garlic punch, rub a cut garlic clove on the toasted bun halves.

Recipe Variations

Spicy Pepperoni Jalapeño Burger

Add pickled jalapeños on top of the cheese.

Use pepper jack instead of provolone.

Stir hot sauce into the garlic mayo for heat.

Hawaiian Pizza Burger

Add grilled pineapple slices under the cheese.

Use mozzarella cheese instead of provolone.

Mix a little teriyaki sauce into the pizza sauce for a sweet-savory twist.

Veggie-Style Pizza Burger

Use a grilled portobello cap in place of beef.

Layer on roasted red peppers, olives, and red onion.

Swap regular mayo for vegan garlic aioli.

Mini Pizza Sliders

Make 12 mini patties instead of 6 large ones.

Use slider buns and cut toppings to fit.

Perfect for parties or kid-friendly meals.

Final Thoughts

We lingered at the table long after the plates had emptied, watching fireflies dance across the edge of Ellen’s lawn. My husband helped the kids build a tiny bonfire while I packed away the leftovers, though there weren’t many to speak of.

That pizza burger turned out to be more than a fun experiment. It was a memory sealed between toasted brioche and slices of bubbling provolone. The kind of meal that gets requested again before the dishes are even washed.

I scribbled the recipe on one of Ellen’s old grocery lists and tucked it in her drawer. I knew it would be pulled out again soon—maybe for the next lazy weekend, maybe just for a Tuesday night that needed cheering up.