Pepperoni Pizza Smash Burger

I’ve always loved the moment when two of my favorite foods come together in one bite. There’s pizza night, and there’s burger night, but why choose when you can have both at once? That’s exactly what these pizza smash burgers are all about.

The best part is you don’t need anything fancy to pull this off. Just grab some ground beef, pepperoni, mozzarella, and pizza sauce from the grocery store. The technique is simple—smash the burger thin on a hot pan so it gets crispy on the edges, then pile on all those classic pizza toppings right before it’s done cooking.

These burgers hit the spot whether you’re feeding hungry kids on a weeknight or trying to impress friends at a weekend cookout. They’re messy, cheesy, and exactly what you want when you can’t decide between ordering pizza or grilling burgers.

What Kind of Ground Beef Should I Use?

For smash burgers, you’ll want to use ground beef with a fat content around 80/20 (that’s 80% lean meat to 20% fat). This ratio gives you enough fat to create those crispy, caramelized edges when you smash the patties on the griddle or pan, while still keeping the burger juicy. Leaner beef like 90/10 can work in a pinch, but your burgers might end up a bit drier and won’t get as much of that delicious crust. Whatever you do, avoid pre-formed patties from the store – you need loose ground beef that you can shape and smash yourself for the best results.

Options for Substitutions

This recipe is super forgiving and easy to customize based on what you have in your kitchen:

• Ground beef: You can swap ground beef for ground turkey or chicken if you prefer a leaner option. Just note that these cook faster and can dry out more easily, so keep an eye on them while smashing.
• Pepperoni: No pepperoni? Try salami, cooked Italian sausage crumbles, or even bacon. Really, any pizza topping you love will work here.
• Mozzarella cheese: Feel free to use provolone, cheddar, or a blend of Italian cheeses. Pre-shredded or block cheese both work fine.
• Pizza sauce: Marinara or pasta sauce works perfectly as a substitute. In a pinch, you can even use ketchup mixed with a little Italian seasoning and garlic powder.
• Pepperoncini: If you don’t have pepperoncini, try banana peppers, pickled jalapeños, or just skip them if you’re not into the tangy kick.
• Hamburger buns: Brioche buns, ciabatta rolls, or even English muffins make great alternatives. Toast them lightly for extra texture.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with smash burgers is pressing down on the patty after the initial smash, which squeezes out all those flavorful juices and leaves you with a dry burger – smash once and walk away.

Another common error is using lean ground beef instead of 80/20, since you need that fat content to create the crispy, caramelized crust that makes smash burgers so good.

Make sure your cooking surface is screaming hot before you start, because a lukewarm pan won’t give you that signature crust and char on the edges.

Finally, don’t pile on the toppings while the patty is still on the heat – add the pepperoni and cheese during the last 30 seconds of cooking so they warm through without making everything slide around, then add the sauce and pepperoncini after you’ve transferred the patty to the bun.

What to Serve With Pizza Smash Burgers?

Since these burgers are already loaded with pizza flavors, I like to keep the sides simple and let the burger be the star. Crispy French fries or sweet potato fries are always a good call, and they’re perfect for dipping in any extra pizza sauce you might have. A simple side salad with Italian dressing works great to balance out the richness of the burger, or you could go with some garlic knots if you’re really leaning into the pizza theme. For a lighter option, some pickled vegetables or a quick cucumber salad adds a nice tangy crunch that cuts through all that cheesy goodness.

Storage Instructions

Store: If you have leftover cooked patties, let them cool completely and store them in an airtight container in the fridge for up to 3 days. Keep the buns separate so they don’t get soggy, and store any extra toppings in their own containers.

Freeze: You can freeze the cooked patties for up to 3 months. Just wrap each one individually in plastic wrap, then place them all in a freezer bag. I don’t recommend freezing the assembled burgers since the toppings and buns don’t hold up well.

Reheat: Warm the patties in a skillet over medium heat for a few minutes on each side until heated through. You can also microwave them for about 30-45 seconds, but the skillet method keeps them crispier. Add fresh toppings and a toasted bun for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1950
• Protein: 85-100 g
• Fat: 90-105 g
• Carbohydrates: 125-145 g

Ingredients

For the burger base:

• 1 lb 80/20 ground beef
• 1 tablespoon kosher salt
• 1 tablespoon freshly cracked black pepper
• 4 potato buns (buttered for toasting)

For the assembly:

• 12 slices pepperoni
• 1/2 cup low-moisture mozzarella cheese
• 2/3 cup pizza sauce
• 8 slices pepperoncini
• 1/2 teaspoon dried oregano

Step 1: Prepare Mise en Place and Toast Buns

• 4 potato buns, buttered for toasting
• 2/3 cup pizza sauce
• 12 slices pepperoni
• 1/2 cup low-moisture mozzarella cheese
• 8 slices pepperoncini

Butter the potato buns generously on both cut sides and set them aside on a sheet pan or cutting board.

While the buns are ready to toast, measure out the pizza sauce into a small bowl and have the pepperoni, mozzarella cheese, and pepperoncini within arm’s reach of your cooking station.

This prep work takes just a minute and ensures everything is ready when your burgers finish cooking.

Step 2: Form and Season Beef Balls

• 1 lb 80/20 ground beef
• 1 tablespoon kosher salt
• 1 tablespoon freshly cracked black pepper

Divide the ground beef into four equal portions of about 4 ounces each and gently form them into tight balls using your hands.

Don’t overwork the meat—handle it just enough to hold its shape.

Season all sides of each ball generously with kosher salt and freshly cracked black pepper.

I recommend seasoning both the outside and inside by cracking the balls open slightly, as this ensures even flavor distribution throughout the patty.

Step 3: Sear and Smash the Burgers

Heat a cast iron skillet or griddle over high heat until it’s smoking hot.

Place the seasoned beef balls directly onto the hot surface and let them sear undisturbed for exactly 1 minute to develop a flavorful crust.

Using a sturdy spatula, firmly press each ball flat into a thin patty, applying steady downward pressure for a few seconds.

The key to a smash burger is creating maximum surface contact with the hot pan, which gives you crispy, caramelized edges.

Immediately season the top side of each flattened patty with a pinch more salt and pepper, then cook for another minute until the bottom is deeply browned and slightly charred.

Step 4: Flip and Top with Pizza Elements

• 12 slices pepperoni
• 1/2 cup low-moisture mozzarella cheese
• 2/3 cup pizza sauce
• 8 slices pepperoncini
• 1/2 teaspoon dried oregano

Flip each patty carefully and immediately begin layering the toppings.

Place 3 slices of pepperoni on each patty, then distribute 2 tablespoons of the mozzarella cheese evenly over the pepperoni.

Spoon about 2-3 tablespoons of pizza sauce over the cheese, and top with 2 pepperoncini slices per burger.

Sprinkle a tiny pinch of dried oregano over each patty.

The residual heat from the pan will melt the cheese while you finish cooking, creating a cohesive pizza-flavored topping.

Cook for just 30-45 seconds more until the cheese begins to melt and the toppings warm through.

Step 5: Toast Buns and Assemble

While the final toppings are melting, place the buttered buns cut-side down on the hot skillet or griddle for 30-45 seconds until they’re lightly golden and crispy.

Watch them carefully to prevent burning.

Carefully transfer each topped burger patty from Step 4 onto the bottom half of a toasted bun, then crown it with the top bun.

I find that letting the burger sit on the bottom bun for just 10 seconds helps the heat soften the bread slightly and lets everything set together nicely.

Step 6: Serve Immediately

Transfer the assembled pizza smash burgers to serving plates or a platter immediately while everything is still hot.

The melted cheese, warm sauce, and crispy edges are at their peak right now, so serve without delay.