Pepperoni Pizza Smash Burger

Name: Pepperoni Pizza Smash Burger
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 servings
Cuisine: American
Ingredients: 9 oz ground beef, divided into three 3 oz balls; salt, to taste; black pepper, to taste; 12 slices pepperoni; 3 tbsp marinara sauce; 3 slices mozzarella cheese; 1 potato bun; 1 tbsp butter; 1/4 cup marinara sauce, for dipping

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This Pepperoni Pizza Smash Burger stacks three crispy smashed beef patties with zesty marinara, melted mozzarella, and charred pepperoni cups on a toasted potato bun, combining pizza and burger in one savory mashup.

🌍American 🏷️Smash burger 🏷️Pizza burger 🏷️Pepperoni 🏷️Burger Cheeseburger

🏷️

🏷️Mozzarella

devourpoweronTikTok

Total

12 min

Servings

1

Recipe Source

View original recipe

From TikTok · by devourpower

devourpoweronTikTok

Ingredients

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9 Ingredients

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Instructions

1
Place three balls of ground beef onto a hot, lightly oiled griddle or cast-iron skillet.
2
Using a burger press or sturdy spatula, smash each ball into a thin patty.
3
Season the patties generously with salt and pepper.
4
Flip the patties once a good crust has formed.
5
Place the pepperoni slices on the griddle to cook until crispy and cupped.
6
Top each beef patty with a spoonful of marinara sauce.
7
Place a slice of mozzarella cheese over the sauce on each patty.
8
Arrange the crispy pepperoni slices on top of the melting cheese.
9
Stack the three patties on top of one another.
10
While the patties cook, butter and toast the potato bun on the griddle.
11
Place the stack of patties onto the bottom bun, top with the other half of the bun, and serve immediately, with extra marinara for dipping if desired.

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Tips & Notes

Pro tips

Divide beef into three 3 oz portions and keep cold until smashing—cold beef smashes cleaner and develops better crust
Use high heat (cast iron or steel skillet) and press each patty for 15-20 seconds immediately after placing to create the signature thin, crispy layer
Toast the potato bun with butter in the skillet after cooking patties to prevent sogginess and add flavor
Layer pepperoni between each patty so it renders into the cheese and creates flavor pockets rather than sliding out

Substitutions

Ground beef → ground chuck (higher fat content for juicier patties)
Mozzarella slices → fresh mozzarella or burrata (adds creaminess but melts faster)
Marinara sauce → pizza sauce (thicker consistency prevents sogginess)
Potato bun → brioche bun or ciabatta (adjust toasting time to prevent burning)

Storage & make-ahead

Best eaten immediately. Refrigerate leftovers separately (patties, toppings, bun) in airtight containers up to 3 days; reassemble and warm patties in a skillet before serving.

Equipment

cast iron skillet or steel griddle · burger press or heavy spatula for smashing

Common Questions

Why are the patties smashed instead of formed into thick burgers?

Smashing creates more surface area for crust and browning, resulting in crispy edges and better char. The thin patties cook faster and layer more effectively for this multi-patty design.

How do you get the pepperoni to cup and crisp?

Pepperoni naturally cups when cooked in a hot skillet due to the fat rendering. Cook each slice 30-45 seconds per side over medium-high heat until edges darken and cup forms.

Can I cook all three patties at once or do they need to cook separately?

Cook them separately in batches to maintain proper heat and achieve the smash technique's signature crust. Overcrowding the pan drops temperature and prevents browning.

What's the best way to layer the burger so it doesn't fall apart?

Toast the bun first for stability. Build from bottom: bun, patty, pepperoni, sauce, cheese, then repeat layers, ending with patty and top bun. The toasted bun acts as a foundation.