Pizza Burgers Recipe: With Step By Step Photos

January 17, 2026

Pizza Burgers combine the savory essence of juicy beef patties infused with Italian flavors and classic pizza toppings for a quick, crowd-pleasing meal.

Ingredients

For the Burgers

1-1/4 lb of Ground Beef
1 Tbsp of Pizza Seasoning
2 Cloves of Garlic, minced or grated
1/3 cup of Freshly Grated Parm
Salt, to taste
2 Tbsp of Chopped Parsley

For the Topping

1/2 cup of Marinara Sauce
Sliced Provolone or Mozzarella
Pepperoni
4 Kaiser Rolls or Rolls of your choice

Step 1: Prepare Your Workspace and Preheat

Start by gathering all ingredients and tools to ensure a smooth process. Preheat a large skillet, preferably cast iron if available, over medium-high to high heat; this creates a beautiful crust on the burgers. Simultaneously, turn on the broiler in your oven, as it will crisp the toppings later. A hot skillet is key to searing without drying out the meat.

Drizzle a small amount of vegetable oil or light olive oil into the skillet, just enough to prevent sticking, not for deep frying. Freshly grated Parmigiano-Reggiano elevates the flavor profile significantly over pre-grated versions, providing that authentic salty, nutty taste. Have a plate ready for formed patties and your broiler pan or oven-safe tray prepared.

Step 2: Mix the Beef Patty Seasoning

In a large bowl, add 1-1/4 lb of ground beef; choose 80/20 lean-to-fat ratio for optimal juiciness. Sprinkle in a healthy pinch of salt to enhance all flavors. Add 1 Tbsp of pizza seasoning, which typically blends oregano, basil, garlic, onion, chili flakes, and fennel for that pizza parlor vibe.

Grate 2 cloves of garlic directly into the bowl for even distribution and maximum aroma release. Incorporate 1/3 cup of freshly grated Parmigiano-Reggiano, emphasizing the coarse grate to retain texture and bold cheesiness. Finally, fold in 2 Tbsp of finely chopped fresh parsley for a bright, herbaceous note that cuts through the richness.

Step 3: Form the Patties Evenly

Gently mix the ingredients with your hands, avoiding overworking the meat to prevent tough burgers. Divide the mixture into four equal portions by scoring the mound with your hand or a bench scraper. Shape each into thin patties, about 1/2-inch thick, rather than fat ones for quicker cooking and even doneness.

Press a slight indent in the center of each patty with your thumb; this counters puffing during cooking, ensuring flat, uniform results. Thinner patties cook faster and allow toppings to meld perfectly under the broiler. Place formed patties on a plate as you go.

Step 4: Sear the Patties to Perfection

Once the skillet is smoking hot, carefully add the patties, listening for the sizzle that indicates proper heat. Cook for about 3 minutes on the first side without disturbing them, allowing a deep crust to form from the Maillard reaction enhanced by garlic and seasoning. The aroma of parsley, garlic, and Parm will fill your kitchen immediately.

Flip each patty with a spatula when edges crisp and juices pool on top. Cook the second side for another 2-3 minutes until internal temperature reaches 160°F for safety, or adjust for your preferred doneness. Minimal oil ensures crisp exteriors without greasiness.

Step 5: Add Pizza Toppings Generously

About 2 minutes into the second side, spoon 2 Tbsp of marinara sauce over each patty, spreading evenly for full coverage. Homemade or store-bought works, but thick sauce prevents sogginess. Layer sliced Provolone or Mozzarella next; Provolone offers mild smokiness, while Mozzarella provides stretchy melt.

Top cheese with 4-6 slices of pepperoni per burger; more for pepperoni lovers. Slide the skillet under the broiler for 1-2 minutes, watching closely to melt cheese and crisp pepperoni edges without burning. The broiler mimics pizza oven char.

Step 6: Toast Rolls and Assemble

While burgers broil, split 4 Kaiser rolls or sturdy buns and lightly toast them in a separate skillet or under the broiler for 30-60 seconds. This adds crunch and prevents sogginess from juicy patties. Squeeze burgers gently upon removal to release juices onto the bun base.

Place patty on bottom bun, add top bun, and serve immediately for peak texture contrast. Optional: Press down slightly to integrate flavors further. These shine without buns too, paired with fries.

Essential Equipment Guide

Large skillet (cast iron preferred)
Grater for garlic and Parm
Broiler or oven
Spatula
Bowl for mixing
Plate for patties

Timing and Servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Nutritional Information

Nutrient (per serving)	Amount
Calories	650
Protein	45g
Fat	40g
Carbohydrates	30g
Sodium	1200mg

Pairings

Crispy french fries or onion rings for classic diner feel.
Caesar salad to balance richness with freshness.
Garlic breadsticks echoing pizza theme.
Ice-cold beer or soda for casual vibe.

Variations

Swap beef for turkey or plant-based ground for lighter option.
Use different cheeses like cheddar for American twist.
Add sliced bell peppers or mushrooms under pepperoni.
BBQ sauce instead of marinara for smoky change.

Comprehensive Cooking Tips

Always preheat skillet thoroughly; cold pan leads to steaming instead of searing, resulting in pale, dry burgers. Test by flicking water droplets; they should dance and evaporate instantly.
Freshly grate Parmigiano-Reggiano right before mixing; its moisture and oils integrate better, avoiding the sawdust texture of pre-shredded cheese packed with anti-caking agents. Aim for a coarse grate to distribute salty bursts evenly throughout each bite.
Grate garlic over the bowl to capture all juices; minced releases less flavor and can create uneven hot spots. If grating intimidates, microplane works perfectly for fine, even incorporation without chunks overpowering the patty.
Resist overmixing beef; gentle folding preserves tenderness by not compressing proteins prematurely. Overworked meat tightens like a tennis ball, squeezing out juices during cooking.
Thin patties (1/2-inch) cook faster and evenly; thick ones risk raw centers or charred outsides. Indent centers deeply to counteract shrinkage from fat rendering.
Use minimal oil in non-cast iron skillets; excess creates greasy results, while too little causes sticking. Vegetable or light olive oil withstands high heat without smoking.
Broil toppings briefly; cheese melts in 1 minute, pepperoni crisps in edges mimicking pizza oven bubble. Position rack close but not touching for control.
Marinara should be room temperature or warmed; cold sauce cools patties, delaying melt. Thick varieties cling better than watery ones.
Toast buns separately; direct patty heat wilts them. Sturdy Kaiser holds juices without falling apart.
Internal temp check: 160°F ensures safety with ground meat; instant-read thermometer avoids guesswork. Rest 1 minute post-cook for juice redistribution.
Customize cheese: Provolone for tang, Mozzarella for pull. Mix for best of both.
Scale up easily; double ingredients fit larger cast iron. Cook in batches to avoid crowding, steaming instead of browning.
Make ahead: Form patties, chill up to 24 hours; flavors deepen. Cook fresh for best crust.
Leftovers reheat well under broiler; crisp pepperoni revives texture.
Pizza seasoning substitute: Mix 1/2 tsp each oregano, basil, garlic powder, onion powder, pinch red pepper flakes.
Ground beef choice: 80/20 fat ideal; leaner dries out, fattier shrinks excessively.
Parsley chop fine but not mush; stems add bitterness, so use leaves only.
Serve family-style: Let diners top own for fun, engagement. Kids love assembly line.