Description
This Pepperoni Burger with Provolone and Brioche combines the savory flavors of grilled beef patties topped with melted provolone cheese, crispy pepperoni, and a zesty pizza sauce. Paired with sautéed onions and green peppers, and finished with a rich garlic mayo spread on toasted brioche buns, this burger offers a delicious, indulgent twist on a classic favorite.
Ingredients
Scale
Meat and Main Ingredients
- 1 ½ pounds of 80/20 ground chuck
- 12 slices of deli-style pepperoni
- 12 slices of provolone cheese
- Brioche buns (1 pack or 8 pieces)
Vegetables
- 1 red onion, finely chopped
- 1 green bell pepper, diced
Condiments and Seasonings
- A pinch of salt, garlic powder, and pepper for seasoning
- ½ cup of mayonnaise
- 2 tablespoons of garlic paste
- A can of pre-made pizza sauce
- Butter (for sautéing vegetables, approx. 2 tablespoons)
Instructions
- Prepare the patties: Shape the ground chuck into burger patties and place them in the refrigerator for 35 to 40 minutes to firm up and help them hold their shape while cooking.
- Make garlic mayo: Stir the garlic paste thoroughly into the mayonnaise and set aside for spreading on the buns later.
- Sauté vegetables: Dice the red onions and green bell peppers. Heat a cast iron skillet over medium heat, then toss in the vegetables with butter and a pinch of salt. Stir frequently for 8 to 10 minutes until the vegetables become tender and soft. Remove from heat and set aside.
- Season and grill patties: Generously sprinkle the burger patties with salt, garlic powder, and pepper. Grill the patties over direct heat for about 6 minutes on one side.
- Warm pepperoni: In a heated cast iron skillet, quickly warm the pepperoni slices, cooking each side for 1 to 1.5 minutes until slightly crisp. Remove and set aside.
- Finish grilling patties with toppings: Flip the burger patties after the first 6 minutes of grilling. Continue cooking for 2 more minutes. Then layer each patty with a spoonful of pizza sauce, a slice of provolone cheese, and several warmed pepperoni slices. Close the grill lid and cook for an additional 4 minutes to melt the cheese and heat toppings through. Remove patties from the grill and place on a cooling rack.
- Toast buns and assemble burgers: Lightly toast the brioche buns. Spread the prepared garlic mayo evenly on the inside of each bun. Place the topped grilled patties on the bun bottoms, then add the sautéed onions and peppers. Close with the top halves of the buns and serve immediately.
Notes
- Using 80/20 ground chuck ensures juicy, flavorful patties due to the fat content.
- Chilling the patties before grilling helps maintain their shape and results in better texture.
- Grilling the pepperoni separately crisps it up, adding a nice texture contrast to the melted cheese.
- Sautéing the vegetables adds sweetness and moisture, balancing the savory flavors.
- Adjust seasoning levels according to your taste preference.
- Use a cast iron skillet for even heat distribution when sautéing and warming pepperoni.
- Brioche buns add a slightly sweet, soft texture that complements the savory burger toppings.
- Ensure the grill is preheated to medium-high for best results when cooking patties.
