Pepperoni Pizza Burgers

We are big fans of burgers in this house. I've previously shared BBQ burgers, Big Macs, quesadilla burgers, and even a breakfast burger. This pizza burger is our new favorite. Can't decide between pizza or burgers? Have both with this mash up recipe! They taste like your favorite pizza and a backyard burger had a baby! Best of all they cook up quickly, are kid friendly and perfect for busy weeknights.

• Two Types of Meat. Blending beef and sausage adds fat and spices for a richer flavorful patty.
• Garlic Butter Toasted Buns: This prevents them from getting soggy.
• Perfectly Cooked Every Time: Burgers are done at 160 degrees. I pull mine at 155 as they'll continue to cook and will reach that temperature while the cheese melts.

• Ground beef: I prefer 80/20 ground beef. It has enough fat to keep the burgers juicy, never dry.
• Italian sausage: Mild or hot both work great.
• Buns: Use a sturdy bun, I used toasted kaiser rolls. Ciabatta would also be a yummy twist!
• Pizza sauce: I like the brand Del Gross Pappy Fred's.
• Parmesan: Use for freshly grated or refrigerated varieties for the best flavor.

1. Cold Meat Is Best: This way the fat stays solid and inside your burger not on your hands or bowl.
2. Don't Overmix: Overworking the meat can lead to a dry or rubbery end result.
3. Salt Just Before Cooking: It dissolves proteins which can lead to a dense burger if added too early.
4. Indent the Center: Make an indent in the center with your thumb. This prevents it from puffing up which can lead to an undercooked center with overdone edges.
5. Keep the Juices Inside: Resist the urge to press down when cooking as it squeezes the juices out. I also like to rest mine after cooking for a few minutes to allow everything to redistribute.

Pizza Pasta

Pizza Grilled Cheese

Pizza Dip

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