Tasty Pizza Burgers

These Pizza Burgers hit the spot when you can't decide between pizza night or burger night. I came up with this recipe years ago when my kids were arguing over dinner options, and it's been our Friday night favorite ever since. The beef-sausage mix makes for juicy patties, while the English muffins get nice and crispy under the broiler – much better than soggy burger buns would be with all that sauce and cheese.

My husband Mike was skeptical the first time I made these ("Just pick one or the other!"), but now he asks for them at least twice a month. Last summer, we made these for the neighborhood block party and three people cornered me for the recipe before the night was over.

Ingredients You'll Need

• 1 lb ground beef – Go with 80/20 chuck for best flavor; the really lean stuff dries out too much
• 1/2 lb ground sausage – Italian sausage works great, but honestly, whatever's on sale works fine too
• 2 tablespoons butter – Helps brown everything nicely and adds richness
• 8 ounces mushrooms – Slice them thick so they don't disappear when cooking
• 1/2 yellow onion – The smaller you chop it, the less the kids will notice it's there
• 2 cloves garlic – Fresh makes a big difference, but the jarred stuff works in a pinch
• 1/2 teaspoon marjoram – This is my secret weapon for that "pizza parlor" taste
• 3 cups marinara sauce – Jar sauce is totally fine; I like Rao's when it's on sale
• Salt and pepper – Season to your taste, not what the recipe says
• 6 English muffins – The nooks and crannies catch all that good sauce
• 2 ounces pepperoni – Chop it up instead of slices for better distribution
• 1 1/2 cups mozzarella – Pre-shredded is fine, but freshly grated melts better

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Step-by-Step Instructions

Step 1:

Brown the Meat Mixture – Throw your beef and sausage in a hot skillet and break it up with a wooden spoon. When it's about halfway cooked, toss in the butter, mushrooms, and onions. Don't stir too much - let things get some color. My pan is always overcrowded, but it still works out fine.

Step 2:

Add the Aromatics – Turn down the heat and add your garlic and marjoram. Keep stirring for about a minute - burnt garlic will ruin everything. Your kitchen should smell amazing right about now.

Step 3:

Sauce It Up – Pour in the marinara and give everything a good stir. Let it bubble away for 7-10 minutes while you get the muffins ready. This is when I taste and add salt and pepper - the amount really depends on how seasoned your sauce was to begin with.

Step 4:

Prep the Muffins – Split those English muffins and pop them under the broiler until they're golden. Keep an eye on them - they go from perfect to burnt in about 30 seconds. I usually put them on a baking sheet lined with foil because I hate doing dishes.

Step 5:

Load 'Em Up – Spoon your meat mixture generously onto each toasted muffin half. Don't be stingy - really pile it on. Scatter the diced pepperoni on top and then cover the whole thing with a blanket of cheese.

Step 6:

Final Broil – Back under the broiler they go until the cheese gets all melty and starts to brown in spots. In my oven, this takes about 2-3 minutes, but yours might be different. Just watch them carefully.

Step 7:

Dig In – These are best eaten right away while the cheese is still gooey and the muffins are crisp. We usually eat them with forks and knives, but my teenage son somehow manages to pick them up with his hands without making a total mess.

My daughter was going through a picky phase when I first made these, and even she couldn't resist them. We tried making them once with hamburger buns instead of English muffins, but they got way too soggy - the muffins really are the key to keeping everything from turning into a mess.

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Make It Your Own

These pizza burgers can handle all your favorite pizza toppings. We've made Greek-style ones with feta and olives, taco-inspired versions with jalapeños and pepper jack cheese, and even breakfast ones with bacon and a drizzle of maple syrup. My personal favorite is adding roasted red peppers and a handful of baby spinach that wilts perfectly under the hot cheese.

Feeding a Crowd

When my son's baseball team comes over, I double the recipe and set up a topping bar so everyone can customize their own. I keep the meat mixture warm in a slow cooker, toast the muffins in batches, and let everyone build their own creation. It's much cheaper than ordering actual pizza for twelve hungry teenagers, and they seem to enjoy the hands-on aspect.

Weeknight Shortcut

On particularly busy nights, I've been known to make the meat mixture on the weekend and freeze it. Then all I need to do is thaw it, heat it up, and assemble the pizza burgers. Dinner in under 15 minutes is always a win in my book.

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Perfect Sides

These are pretty filling on their own, but we usually serve them with a simple green salad dressed with just olive oil and vinegar to cut through the richness. My husband likes them with pickle spears on the side (which seems redundant to me, but whatever makes him happy).

These pizza burgers saved my sanity during those hectic years when the kids had activities every night. They're quick enough for a weeknight but special enough that nobody feels like they're getting the same old dinner again. My mother-in-law asked for the recipe last Thanksgiving, which might be the nicest thing she's ever said about my cooking. Give them a try the next time you can't decide what to make - I bet they'll become a regular in your dinner rotation too.