A decadent twist on the ol' burger concept. So unbelievably delicious!

Combine ground beef, Italian sausage, and Italian seasoning in a bowl. Knead it together and form it into four large/thick patties. Fry the burgers on one side for several minutes, then turn the burgers. Lay 2 slices of cheese on each patty, followed by several slices of pepperoni. Allow burger to cook all the way through while the cheese melts and the pepperoni warms. Split the rolls and toast them in butter in a skillet until nice and golden and crisp. Spread both halves with marinara sauce and sprinkle the sauce with Parmesan. Lay the patties on the bottom buns, then top with the top buns. Serve immediately; hearty appetites are recommended!

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I made pizza burgers last week and all I can say is that I’ve never been more violently struck with the need to go to food-related confession than I was the moment I took my first bite.

My…goodness.

And I wasn’t the only one. Cowboy Josh happened to drop by just as I was finishing up, and he devoured one in two minutes flat just before passionately declaring that it was one of the best things he’d ever eaten.

So, seeing that it’s all sinful and cowboy-approved and all…I thought I’d share it with you.





The Cast of Characters: Ground beef, Italian sausage, mozzarella cheese, marinara sauce, pepperoni, and Kaiser rolls. Also (not pictured, because I’m an airhead) Italian seasoning!

(Ignore the other ingredients such as the onion, pepper, etc. I used them for a variation I’ll share with you soon.)





Start by throwing some ground beef and Italian sausage into a bowl.





Use your hands to knead the meat together, saying “Ew” a couple of times as you hear the squishy sounds.





Add in some Italian seasoning and knead it around until it’s all combined. Don’t say “Ew” this time, because you’re desensitized to the squish.

Hey, I have a fun idea! Go up to someone on the street tomorrow and say, “Are you desensitized to the squish?” just for kicks. See what they say.





Form the meat mixture into patties…





Then cook ’em in a skillet over medium-high heat until they’re totally cooked in the middle. Rare burgers are a no-no anyway…but rare burgers containing pork sausage are a no-no-no-no-no infinity.

Unless you’re my father-in-law, who will eat a rare burger no matter what it’s made of.

But that’s another story for another time.





Cook it for several minutes on the first side, then flip it over to the other side.





Next, lay a couple of slices of cheese on top. This is Provolone, and I love how neatly the round slices fit the patty. Satisfies my sense of order and make me feel like I’m a total winner for the first time in all my 43 years.

Cheese. It’s a powerful thing.





Immediately lay a circle of pepperoni slices right on top.





Meanwhile, grill the rolls in a separate skillet with a good amount of melted butter.





Then just let the cheese melt on the patty, which will also warm up the pepperoni!

I am now hungry.





As soon as both halves of the roll are nice and toasted…





Spoon a generous amount of marinara sauce on both the bottom and top half.





Remove the lusciousness from the skillet…





And lay it on the bottom bun. Just look at the oils from the pepperoni cascading down the sides of the patty.

Help.





Sprinkle some Parmesan on the marinara sauce on the top bun…





And plop it right on top.





Serve it with fries!

Baked fries, of course. Because we’re trying to make healthy choices here.

Ahem.





Mmmmm. Delicious!





Here’s a cross-section. The meat is so delicious with the addition of the sausage—and very, very juicy, too. And the layer of pepperoni, the melted cheese, and the marinara is just a to-die-fer combination.





Enjoy, guys!

(I’ll share the variation with you soon. It’s even better’n this one!)

Here’s the handy printable: