Pizza Smashburger

Dipping the pizza smashburger in garlic Parmesan butter

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With this pizza smashburger, we're taking two of America's most popular foods and smashing them together (literally).

Prep Time30

Cook Time1 15

Total Time1 45

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian

Servings: people

Author: Derek Wolf

Ingredients

Beef:

2 lbs of Ground Beef 80/20
1 tbsp Kosher Salt
1 tbsp Black Pepper
1 tbsp Garlic Powder

Garlic Aioli:

1 cup Mayonnaise
1 tbsp Minced Garlic
1 tsp Lemon Juice
Salt & Pepper to taste

Garlic Parmesan Butter:

1.5 cup Unsalted Butter melted
2 tbsp Minced Garlic
1.5 tbsp Grated Parmesan
1.5 tbsp Chopped Parsley
1 tbsp Red Chili Flakes

Burger:

8-10 Mozzarella Cheese
1 cup Pizza Sauce
1 cup Sliced Pepperoni
Burger Buns

Instructions

In two separate bowls, mix together all the ingredients for the Garlic Aioli and Garlic Parmesan Butter.
Preheat your grill to high heat (around 400F) for direct cooking.
Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.
Add a cast iron skillet or plancha over the flames to preheat until it's slightly smoking. Add a burger ball to the skillet. Place a piece of parchment over the top and then firmly press with the spatula until the burger is “smashed” on the skillet.
Next, season the patty with salt pepper and garlic. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with salt, pepper and garlic.
Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.
Finally, add in your pepperoni slices to gently cook until crispy (about 5-10 minutes). Once done, pull off and set to the side.
Dip the inside of the burger buns into the garlic parmesan butter. Then, build your burger with the bun upside down, garlic aioli, 1-2 burger patties, pizza sauce, crispy pepperoni and more aioli.
Add the burgers to the skillet and toast the buns. Once golden brown, serve and enjoy!

Notes

Easy Pizza Sauce

If you have extra time and want to level up your pizza sauce game, here's a great no-cook option. Blend together a few tablespoons of olive oil with 1 28-ounce can of whole peeled tomatoes, a small clove of garlic, a teaspoon of kosher salt, black pepper or red pepper flakes to taste and a teaspoon of dried oregano. I like to use whole peeled tomatoes because these tend to be the higher-quality canned tomatoes compared to crushed or diced. This will make a few cups of sauce, which you can store in the fridge for up to two weeks or freeze for up to three months.

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