This pizza burger is anything but basic! With an Italian sausage and ground beef smashed patty, crispy pepperoni, and a simple marinara spread, this pizza smash burger feels gourmet and restaurant-worthy, but it’s surprisingly easy to make! Great for pizza lovers!
What happens when you take everything you love about pizza and smash it into a juicy, crispy-edged burger on a flat top griddle? Pure magic. These Pizza Smash Burgers are a mashup years in the making — and once you taste the difference a few simple upgrades make, you’ll never go back to a basic pizza burger again.
The secret starts with the meat. Instead of plain ground beef, we’re using a 50/50 blend of ground beef and ground Italian sausage. That combination instantly loads your burger with classic pizza flavor before you even add a single topping.
From there, it’s all about working smarter with everyday ingredients: store-bought marinara reduced into a thick, concentrated spread (we call it a marinara chutney), pepperoni crisped right on the griddle, provolone cheese, and a finishing touch of Italian-seasoned banana peppers for a bright, tangy kick. The Italian-style smash burger gets added to a toasted ciabatta bun that mimics the char of a wood-fired pizza oven.
This is a family favorite that comes together fast on a Blackstone or any flat top griddle. Let’s get into it.
*And be sure to check out these other pizza-inspired recipes – pizza quesadillas and pizza tortilla wraps.
Ingredient Notes
- The Meat Blend: The 50/50 beef and Italian sausage blend is the backbone of this recipe. The sausage adds fennel, garlic, and herb flavor that instantly reads as “pizza” in every bite. Don’t skip it — it’s what separates this from just a burger with sauce on top.
- Marinara Sauce: Any brand you enjoy works here — even a sale special. The reduction process is what transforms it. Don’t spend extra on fancy sauce; spend time reducing what you have.
- Ciabatta Buns: The open crumb and sturdy crust of ciabatta make it the ideal bread here. When toasted on the griddle, it develops a char that genuinely mimics a pizza oven crust.
- Banana Peppers: Italian-seasoned banana peppers add brine, tang, and crunch that brightens the whole burger. Don’t underestimate them — they change the game.
Video
I recently made this pizza burger with my good friends, the Waltwins. They also have a fantastic griddle cooking YouTube channel that you can check out! Watch the video below:
Easy Pizza Smash Burgers
Ingredients
- 1 lb ground beef 80/20 or 85/15
- 1 lb ground Italian sausage (sweet or mild)
- kosher salt and black pepper
- 1-2 cups jarred marinara sauce
- 3-4 oz sliced pepperonis
- 8 slices provolone cheese
- 1 tbsp olive oil
- 4 ciabatta rolls split
- 1/4 cup pickled banana peppers
Instructions
- Reduce the Marinara. Pour the marinara sauce into a small saucepan over medium heat. Simmer, stirring occasionally, for 8–10 minutes until it thickens to a spreadable, paste-like consistency. It should hold its shape when spread. Remove from heat and set aside.
- Mix and Portion the Meat. While the marinara is reducing, combine the ground beef and ground Italian sausage in a bowl. Mix gently until just incorporated — don't overwork. Divide into 8 equal portions (about 3.5-4 oz each) and roll loosely into balls.
- Crisp the Pepperoni. Heat your griddle to medium-high. Lay pepperoni slices flat and cook for 1–2 minutes until they curl into cups and develop crispy, slightly charred edges. Remove and set aside.
- Toast the Ciabatta. Brush the cut sides of the rolls with a small amount of olive oil. Place ciabatta rolls cut-side down and toast for 2–3 minutes until golden with some char on the edges. Remove and set aside.
- Smash the Burgers. Place a meat ball on the hot griddle and immediately press down firmly with a burger press or heavy spatula, smashing to about 1/4-inch thickness. Season the top with salt and pepper. Cook for 2–3 minutes until a deep brown crust forms on the bottom. Repeat for the other burger balls. (For smash burgers, I find it best to do 4-6 patties at a time on the griddle.)
- Flip and Add Cheese. Flip the burger patties and immediately place a slice of provolone on top of each patty. Cover with a dome or foil and cook for another 1–2 minutes. Use an instant-read thermometer — the internal temperature must reach 160°F (71°C) due to the pork in the blend.
- Assemble the Burgers. Spread a generous spoonful of marinara chutney on both the top and bottom ciabatta buns. Place one patty on top of another to form double stacks. You should have 4 burgers total, each consisting of 2 thin smash burger patties. Place a pizza burger on the bottom bun, top with crisped pepperoni cups and a pile of banana peppers. Cap with the top bun and serve immediately.
Video
Notes
- Food Safety: The pork in Italian sausage means this blend must reach 160°F internal temperature. Always use a thermometer.
- Make Ahead: The marinara chutney can be made up to 1 week in advance and stored in the fridge.
- Substitutions: Can’t find ground Italian sausage? Remove the casings from Italian sausage links and use the loose meat.
How to Make Pizza Smash Burgers on the Griddle
Step 1: Reduce the Marinara
Pour the marinara into a small saucepan over medium heat. Cook it down, stirring occasionally, until it thickens into a spreadable consistency — think tomato paste meets pasta sauce. This “marinara chutney” is thick enough to cling to the bun without making it soggy. Set aside.
Step 2: Crisp the Pepperoni
Lay your pepperoni slices flat on the hot griddle. Cook until they curl up into little cups and develop some char on the edges. This concentrates their flavor and adds texture. Remove and set aside.
Step 3: Mix and Ball the Meat
Combine the ground beef and Italian sausage together until evenly mixed. Divide into equal portions (about 3.5 – 4 oz each) and roll into loose balls. Do not overwork the meat — you want it to smash flat without becoming dense.
Step 4: Smash and Cook
Drizzle a bit of high-heat oil on your griddle and heat to medium-high. Place a meat ball on the griddle and immediately smash it flat with a burger press or heavy spatula, pressing firmly for a full crust contact, the same as you would do for griddle smash burgers. Season with salt and pepper. Cook for 2–3 minutes until a deep brown crust forms, then flip.
Step 5: Add Cheese
After flipping, immediately lay a slice of provolone over each burger. Cover with a dome or foil to trap heat and melt the cheese fully.
*Important: Because this blend contains pork (Italian sausage), cook to an internal temperature of 160°F. Don’t skip the thermometer.
Step 6: Toast the Ciabatta
While the burgers finish, brush a bit of olive oil on the cut sides of the ciabatta rolls. Place the ciabatta rolls cut-side down on the griddle. Toast until golden with some char developing on the edges — this is what gives that pizza oven effect.
Step 7: Build and Serve
Spread a generous layer of marinara chutney on both the top and bottom bun. Add the double-stacked pizza burger patties, pile on the crisped pepperoni cups, and finish with a handful of Italian banana peppers. Serve immediately.
Pro Tips for the Best Pizza Burgers
Reduce the sauce — don’t skip this step. Loose marinara will soak right through your bun and make a mess. The reduction takes only a few minutes but creates a totally different texture and much more concentrated tomato flavor.
Pork needs to hit 160°F. Unlike all-beef burgers where you can pull at 130–145°F, the Italian sausage in this blend is pork. Always use an instant-read thermometer and cook to 160°F.
Let the griddle get hot before the smash. A properly preheated griddle is what creates that deep browned crust. If it’s not hot enough, you’ll steam the meat instead of searing it.
Char the ciabatta. A little color on the bun isn’t a mistake — it’s intentional. That slight bitterness from the char mimics the effect of a pizza oven and holds up to all the toppings.
Frequently Asked Questions
Yes, but you’ll lose a lot of the pizza flavor. The Italian sausage is what makes this taste like more than just a burger with sauce on it. If you can’t find ground Italian sausage, remove the casings from Italian sausage links and crumble the meat directly.
The ciabatta makes a huge difference in this recipe, but a sturdy brioche bun or thick-cut sourdough will work. Just make sure whatever you use can hold up to the toppings without falling apart.
Absolutely. A cast iron skillet on high heat will give you an excellent crust. Just make sure the pan is screaming hot before you smash the meat down. You may need to work in batches.
Yes — this is actually a great time-saver. The marinara chutney keeps in an airtight container in the fridge for up to a week. Just warm it up slightly before spreading.
Go for it. Sautéed mushrooms, grilled onions, green bell peppers, or even fresh basil all work great. The base recipe is designed to be simple and fast, but it’s easy to customize for your crowd.
If you make this recipe, drop a comment below and let me know what you thought. And if you haven’t already, subscribe to Flat Top King on YouTube for more griddle recipes that the whole family will love.
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