Two Favorite Meals Rolled into One: Supreme Pizza Burgers

It’s definitely starting to warm up and feel like late spring out there. For my family, this means that we move dinners to the deck. During the warmer months of the year we eat more meals outside than inside.

I adore having dinner under a canopy of leaves in those magical, near-twilight hours that surround dinnertime. Songbirds and laughter from the neighborhood children playing make for excellent mood music and the air is filled with smells of fresh cut grass and burgers on the grill.

Often the hamburgers on our grill are the traditional kind; seasoned with a little Lawry’s, topped with American cheese, placed on a lightly toasted bun, and ready to be smothered with typical fixings.  But every once in a while I like to mix it up and try something a little different. The Supreme Pizza Burger is a standout among the non-traditional burger recipes I have tried.  

Now, I understand that the pizza burger is not a novel idea. Back in the '80s and '90s, my school’s cafeteria even served them for lunch. However, this recipe is worlds away from those pre-frozen patties. 

Besides, these aren’t regular pizza burgers, they're SUPREME pizza burgers. The “supreme” part especially appeals to me. When it comes to pizza, I love a variety of toppings. Plain cheese -- never. Pepperoni  -- boring! I say, load those pies up!

The adjective “supreme” certainly implies that more toppings are the way to go. That said, these flavorful, juicy burgers are topped only with provolone cheese and pizza sauce. The other “toppings” --  pepperoni, mushrooms, onion, olivesand green peppers -- are all incorporated into the meat.

Supreme Pizza Burgers from Taste of Home

1/3 cup each chopped fresh mushrooms, onion and green pepper
1/3 cup chopped ripe olives
10 slices turkey pepperoni
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup seasoned bread crumbs
1 pound lean ground beef
6 whole wheat hamburger buns, split
6 slices provolone cheese
6 tablespoons pizza sauce
OPTIONAL TOPPINGS:
Sliced ripe olives, fresh mushrooms and/or green pepper rings

In a food processor (or blender), combine the vegetables, olives, pepperoni, tomato paste and seasonings; cover and pulse just until blended. Transfer to a large bowl; stir in bread crumbs. Crumble beef over mixture and mix well. Shape into patties. Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with cheese and pizza sauce and serve on buns. Add additional toppings if desired.  Yield: 4-6 servings, depending on the size of the patties.

Before you run to the kitchen to whip up these burgers, I leave you with a tip. Rather than shaping the patties with your hands, prepare them between two pieces of wax paper. Inevitably, every time I put my hands into raw meat, whether I'm cutting up chicken or making hamburger patties, something “crazy” happens with my children.  For example, one gets stuck in a tree, while the other attempts to eat an ant. These are emergencies, right? In an emergency you need to act fast. You don't have time to scrub potential food-borne pathogens from your hands with antibacterial soap. Yet, when there is raw meat on my hands, I feel compelled to wash them before rushing to the rescue. And so, I have adopted the waxed paper method of burger shaping.  (See the pictures attached to this article for details.)