Easy Pizza Smash Burgers
A juicy pizza-inspired smashburger made with a 50/50 blend of ground beef and Italian sausage, topped with a thick marinara chutney and melty provolone. An epic pizza burger for all of the pizza lovers!
Servings: 4 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.