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.