Giant Mozzarella Stuffed Pizza Burger on Brioche Tips, FAQ & printable recipe

Tips for success

To get the perfect cheese pull, use fresh mozzarella that is well-drained and sliced thick. Avoid overstuffing the patties—about 2 ounces of cheese per burger is plenty. When shaping the patties, make sure the edges are completely sealed, and chill them for at least 10 minutes before cooking.

This prevents the cheese from leaking out during searing. Use a meat thermometer to check the internal temperature, and let the burgers rest for a few minutes before serving to allow the cheese to set slightly.

For extra flavor, you can add a pinch of dried oregano or red pepper flakes to the ground beef mixture. If you like a saucier burger, warm the marinara before spooning it onto the buns. When broiling, keep a close eye on the toppings—they can go from golden to burnt in seconds. Use a serrated knife to cut the burgers cleanly, and serve immediately while the cheese is still stretchy.

Variations

• Spicy Sausage Stuffed: Replace half of the ground beef with spicy Italian sausage (casings removed) and mix well. Add a pinch of red pepper flakes to the filling. The sausage adds a savory, fennel-laced flavor that pairs beautifully with the mozzarella.
• Veggie Stuffed: Sauté sliced mushrooms and bell peppers until soft, then let cool. Mix into the ground beef or layer inside the patty. Use dairy-free mozzarella and vegan parmesan for a plant-based version. Omit pepperoni or use a plant-based alternative.
• BBQ Bacon Stuffed: Swap the marinara for your favorite BBQ sauce and use cooked, crumbled bacon instead of pepperoni. Add a slice of cheddar cheese to the filling. Broil the buns with extra BBQ sauce and a sprinkle of smoked paprika.
• Breakfast Burger: Use breakfast sausage instead of ground beef, and fill with a slice of American cheese and a cooked egg patty. Top with maple syrup–glazed bacon and serve on a toasted English muffin. Skip the marinara and use a drizzle of hot sauce.

Storage and make-ahead

Fridge

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. Keep the patties separate from the buns and toppings.

Freezer

Freeze cooked, cooled patties in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.

Reheat

Reheat patties in a skillet over medium heat, covered, until warmed through (160°F/71°C). Toast buns and assemble fresh.

Leftover stuffed burgers can be stored in an airtight container in the refrigerator for up to 3 days. Separate the patties from the buns and toppings to prevent sogginess.

Reheat the patties in a skillet over medium heat, covered, until warmed through, or in a 350°F (175°C) oven for about 10 minutes. The buns can be re-toasted in a toaster or under the broiler. The marinara and pepperoni can be reheated separately if desired.

The stuffed patties can be assembled up to 24 hours in advance and kept covered in the refrigerator. Bring them to room temperature for 20 minutes before cooking. The garlic butter can be made ahead and stored in the refrigerator for up to 1 week.

The marinara sauce can be made ahead and refrigerated for up to 3 days. You can also toast the buns ahead and store them in an airtight container for a few hours, then reheat briefly before serving.

Serving ideas

Serve the giant stuffed pizza burgers hot, with extra marinara on the side for dipping. They're substantial enough to be a meal on their own, but you can pair them with a crisp green salad, roasted vegetables, or a side of fries.

For a pizza-night vibe, serve with a simple arugula salad dressed with lemon and olive oil. The burgers are best enjoyed immediately, while the cheese is still molten and the buns are crisp.

For a fun twist, cut the burgers into wedges and serve as appetizers at a party. Provide small forks and plenty of napkins—the cheese pull is part of the experience. If serving a crowd, you can double the recipe and cook the patties in batches, keeping them warm in a low oven. The combination of beef, mozzarella, pepperoni, and marinara is a guaranteed crowd-pleaser.

Frequently asked questions

Recipe card

Giant Mozzarella Stuffed Pizza Burger on Brioche

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb ground beef (80/20)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 oz fresh mozzarella, thickly sliced
• 3 oz pepperoni slices
• 4 brioche burger buns, split
• 3 tbsp garlic butter, melted
• 1 cup marinara sauce
• 1/4 cup grated parmesan cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

780

Protein

42 g

Carbohydrates

38 g

Fat

50 g

Automatic estimate from the ingredient list, not laboratory-verified.