Pizzaburgers

Half pizza, half burger, completely make-ahead. These pizzaburgers pack seasoned ground beef simmered in tomato sauce with oregano, then loaded with cubed mozzarella and chopped pimento-stuffed green olives right inside the bun.

The key move is cooling the meat mixture before adding the cheese and olives. If you fold them into hot meat, the mozzarella melts into a puddle instead of staying in distinct, gooey cubes that you bite into when you reheat. Those little pockets of melted cheese are what make these worth the extra step.

Wrap each assembled bun tightly in foil and stash them in the fridge. When hunger strikes, pop them straight into the oven or microwave. They’re the kind of meal you make on a Sunday and eat all week, and they’re a lifesaver for feeding a crowd without being stuck in the kitchen.

Pro Tips

• Simmer the meat sauce until it’s genuinely thick. Runny sauce makes soggy buns, especially after a night in the fridge.
• Cube the mozzarella into small pieces, about ½ inch. Larger cubes don’t distribute evenly and leave cheese-free bites.
• For oven reheating, keep the foil on for the first 10 minutes to steam the bun soft, then open the foil for the last 5 to crisp the edges.
• The green olives add a briny, salty punch that balances the rich beef and cheese. Don’t skip them.

Variations

• Pepperoni version: Toss in ¼ cup of diced pepperoni with the cheese and olives for extra pizza authenticity.
• Mushroom lovers: Saute sliced mushrooms with the beef for an earthy, meaty layer.
• Spicy kick: Add ½ teaspoon of crushed red pepper flakes to the sauce while it simmers.