Giant Mozzarella Stuffed Pizza Burger on Brioche

Imagine a burger that oozes molten mozzarella with every bite, layered with pepperoni and marinara, all hugged by a toasted brioche bun. This giant stuffed pizza burger delivers the best of pizza and burger in one epic, hand-held feast.

The beef is seasoned simply, stuffed with cheese and pepperoni, then seared until deeply crusted. A quick broil melts the toppings into a gooey, savory finish. Perfect for game day, family dinners, or any time you want to impress with minimal effort. Get ready for the ultimate cheese pull.

This isn't just a burger—it's a pizza-burger hybrid that brings together the comforting flavors of both worlds. A thick, juicy beef patty is stuffed with fresh mozzarella and crispy pepperoni, then seared in a cast iron skillet until the outside is caramelized and the inside is molten.

Brioche buns are toasted in garlic butter and topped with marinara, extra pepperoni, and parmesan before being broiled to golden perfection. The result is a towering, indulgent sandwich that's surprisingly simple to make at home. Whether you're feeding a crowd or treating yourself, this recipe delivers drama and flavor in every bite.

Ingredients

Why this recipe works

Stuffing the mozzarella and pepperoni directly inside the beef patty ensures every bite has a gooey, savory center. The beef acts as a protective shell, keeping the cheese molten and the pepperoni crisp while the outside sears to a deep, caramelized crust.

This technique creates a self-contained filling that doesn't leak out during cooking, giving you that dramatic cheese pull when you cut into it.

Searing the patties in a hot cast iron skillet builds a rich, beefy crust through the Maillard reaction, while covering the skillet traps steam and gently melts the cheese without overcooking the meat.

Toasting the brioche buns in garlic butter adds a crisp, aromatic base that holds up to the juicy filling. Broiling the toppings gives the pepperoni a crispy edge and the parmesan a nutty, golden finish that completes the pizza-inspired profile.

Notes and substitutions

Use ground beef with at least 20% fat (80/20) for the juiciest result; leaner beef can become dry. Fresh mozzarella is ideal for its stretchy, milky texture, but low-moisture mozzarella also works well. If using fresh mozzarella, pat it dry with paper towels before slicing to prevent excess moisture. Pepperoni adds a salty, spicy kick; choose thick-cut for more texture or regular for even distribution.

A large cast iron skillet is best for even searing, but a heavy stainless steel pan works too. The dome lid can be any oven-safe cover or a sheet of aluminum foil tented over the skillet. For the buns, brioche is sweet and buttery, but potato rolls or ciabatta are sturdy alternatives. If you don't have garlic butter, mix melted butter with a minced garlic clove.

• ground beef: Ground turkey or chicken (use 93/7 and add 1 tbsp olive oil to keep moist)
• fresh mozzarella: Low-moisture mozzarella, sliced into thick rounds (melts more easily)
• brioche buns: Potato rolls or ciabatta rolls for a sturdier base
• garlic butter: Olive oil mixed with 1 minced garlic clove

Equipment

• Large cast iron skillet
• Mixing bowl
• Sharp knife
• Cutting board
• Spatula
• Basting brush
• Oven-safe dome lid or foil
• Broiler pan