Giant Mozzarella Stuffed Pizza Burger on Brioche Step-by-step instructions

Before you start

Before you start, take the ground beef out of the refrigerator and let it sit at room temperature for up to 30 minutes—this helps it cook more evenly. Slice the fresh mozzarella into thick rounds and pat them dry. Measure out the pepperoni, marinara, and parmesan.

Have your cast iron skillet, dome lid, and basting brush ready. Preheat the oven broiler on high and position a rack about 6 inches from the heat source. Set out the brioche buns and garlic butter. Prepare a clean work surface for shaping the patties.

Instructions

Stuff and Toast

1. 1Season and Stuff the Patties
   In a large bowl, gently mix the ground beef with the kosher salt and black pepper until just combined. Divide the meat into 4 equal portions. Flatten 2 portions into thin patties about 6 inches wide. Place half of the thick mozzarella slices in the center of each patty, then top with half of the pepperoni slices. Flatten the remaining 2 portions into thin patties and place on top. Press the edges of the top and bottom patties together firmly, sealing the cheese and pepperoni completely inside.
   Look for The patties are evenly thick with no gaps at the seams.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Chill the stuffed patties for 10 minutes to help them hold together during searing.
2. 2Toast the Brioche Buns
   Heat a large cast iron skillet over medium heat. Brush the cut sides of the brioche buns with the melted garlic butter. Place the buns cut-side down in the skillet and toast for 1 to 2 minutes, until golden and fragrant. Remove the buns and set aside.
   Look for The buns are golden brown with crisp edges and smell of garlic.
   Tip Toast in batches if needed; don't overcrowd the skillet.

At the end of this phase, you should have four thick, evenly shaped patties with the cheese and pepperoni completely enclosed. The brioche buns are toasted until golden and fragrant with garlic butter.

The patties are chilling in the refrigerator, which helps them hold together during cooking. The kitchen smells of garlic and toasting bread, and the patties are cool to the touch but ready for the skillet.

Sear and Top

3. 3Sear the Stuffed Burgers
   Increase the skillet heat to high. Place the stuffed patties in the hot skillet and sear for 4 minutes without moving. Flip carefully with a spatula and sear the other side for 4 minutes. Cover the skillet with a dome lid or a piece of foil and cook for an additional 2 to 3 minutes, until the internal temperature reaches 160°F (71°C) and the cheese is melted.
   Look for A deep brown crust forms on both sides and juices bubble at the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a meat thermometer inserted through the side of the patty to check the center temperature.
4. 4Top with Marinara and Pepperoni
   While the burgers cook, spoon the marinara sauce onto the bottom half of each toasted bun. Place a few extra pepperoni slices on top of the sauce. Sprinkle with the grated parmesan.
   Look for The marinara is spread evenly and the pepperoni overlaps slightly.
   Tip Warm the sauce gently in a small pot if you prefer it hot.

The patties are seared to a deep brown crust on both sides, with the internal temperature reaching 160°F (71°C). The skillet sizzles as the juices caramelize, and the aroma of beef and pepperoni fills the kitchen. The buns are topped with marinara, extra pepperoni, and parmesan, ready for the broiler. The cheese is starting to melt, and the pepperoni is becoming crispy at the edges.

Broil and Assemble

5. 5Broil the Toppings
   Preheat the broiler. Place the topped bun bottoms on a broiler pan and broil for 1 to 2 minutes, until the pepperoni is crispy and the parmesan is melted and golden. Watch closely to prevent burning.
   Look for The cheese is bubbly and the pepperoni edges are crisp.
   Tip Keep the oven door slightly ajar and watch constantly under the broiler.
6. 6Assemble and Serve
   Place the cooked stuffed burgers on the prepared bun bottoms. Press the top buns down gently so the cheese and juices begin to peek out. Cut each burger in half with a sharp knife to show the stretchy mozzarella pull. Serve immediately.
   Look for The mozzarella stretches as you pull the halves apart.
   Tip Use a serrated knife for a clean cut through the bun and burger.

The toppings are bubbly and golden, with the pepperoni crisp and the parmesan melted. The burgers are placed on the buns, and the top buns are pressed down, causing cheese and juices to peek out. When you cut the burger in half, the mozzarella stretches in long, gooey strands. The finished burgers are tall, glossy, and irresistible, with a savory aroma that promises a satisfying bite.

Common mistakes

One common mistake is overworking the ground beef, which makes the patties tough. Mix gently until just combined. Another issue is not sealing the edges of the patties thoroughly, causing the cheese to leak out during cooking—press the seams firmly and chill the patties before searing.

Cooking over too high heat can burn the outside before the inside is done; use medium-high heat and cover the skillet to melt the cheese. Also, be careful not to overstuff the patties, or they may break apart. Finally, don't skip toasting the buns—it adds essential texture and flavor.

How to tell it’s done

The stuffed burgers are done when the internal temperature reaches 160°F (71°C) as measured with an instant-read thermometer inserted through the side of the patty into the center. The outside should have a dark, caramelized crust, and the cheese inside should be fully melted and oozing.

If you prefer a more well-done burger, cook to 165°F (74°C). The buns should be golden and crisp, and the toppings bubbly. Let the burgers rest for 3 minutes before serving to allow the juices to redistribute.

• Ground meat: 160°F (71°C) in the thickest part