Pepperoni-Pizza Burgers

These aren’t patties shaped like pizza. Think sloppy Joes that raided the pizza topping drawer. Ground beef simmers in pizza sauce with chopped pepperoni, onion, green pepper, and oregano until it’s thick and saucy, then gets spooned onto buns and hit with mozzarella and sliced mushrooms.

Chopping the pepperoni, onion, and pepper in a food processor saves time and breaks them down into small pieces that distribute evenly through the meat. Every bite gets that pepperoni punch instead of one random chunk in the middle.

The 20 to 25 minute simmer is key. It thickens the sauce so it clings to the meat instead of soaking through the bun. A watery filling means a soggy burger, and nobody wants that.

Pro Tips

• Drain the ground beef thoroughly after browning. Pizza sauce adds enough liquid on its own without extra grease thinning it out.
• Toast the buns before serving. A quick run under the broiler or face-down in a hot skillet gives them structure to hold the saucy filling.
• Top with mozzarella while the meat is still hot so it starts to melt right on the bun.
• Use a food processor for the veggies and pepperoni, but pulse in short bursts. Over-processing turns them into paste.

Variations

• Add sliced black olives and banana peppers on top for a supreme pizza vibe.
• Use Italian sausage instead of ground beef for richer, more herbaceous flavor.
• Swap the buns for garlic bread halves for full-on pizza bread.