Quick Sheet Pan Pizza Burgers with Peppers and Potatoes

This sheet pan pizza burger recipe takes two family favorites—juicy burgers and pepperoni pizza—and combines them into one effortless weeknight dinner. The beef patties are topped with pizza sauce, mozzarella, and mini pepperoni, then baked on the same pan as bell pepper strips and potato wedges.

Everything roasts together, so the potatoes soak up the savory drippings while the cheese melts into a golden blanket. It’s a complete meal on one pan, with minimal cleanup and maximum flavor.

Pizza burgers are a playful twist on the classic cheeseburger, and baking them on a sheet pan makes the whole process hands-off. The patties cook evenly on the hot pan, while the peppers and potatoes roast in the same oven, absorbing the beefy juices.

You get all the satisfaction of a pizza-topped burger without firing up the grill or standing over a skillet. This recipe is perfect for busy evenings when you want something hearty and fun. The result is a crispy-edged burger with a melty, pepperoni-studded topping and tender, caramelized vegetables.

Ingredients

Why this recipe works

Baking the patties on a sheet pan allows the heat to circulate around them, cooking them evenly without flipping.

The high oven temperature helps the cheese melt quickly and develop those appealing golden spots, while the potatoes and peppers roast in the same drippings, becoming deeply flavorful. This method also lets you prepare everything at once, so dinner is ready in under an hour with minimal fuss.

The combination of pizza sauce, mozzarella, and pepperoni on a beef patty delivers the familiar taste of pepperoni pizza, but with the heartiness of a burger. The potatoes and peppers add texture and color, making the meal balanced and satisfying. Using a sheet pan means no extra pots or pans, and the parchment liner makes cleanup a breeze.

Notes and substitutions

For the best texture, choose ground beef with at least 20% fat, such as 80/20. This ensures the patties stay moist and juicy during baking. If using leaner beef, consider adding a tablespoon of olive oil to the mixture.

The pizza sauce should be thick enough to stay on the patty; if it’s watery, simmer it briefly to reduce. Shredded mozzarella melts beautifully, but you can also use fresh mozzarella slices for a different texture.

Feel free to use any color of bell peppers; a mix of red, yellow, and green looks especially appealing. For the potatoes, Yukon Gold or Russets work well—just cut them into even wedges so they cook uniformly. Mini pepperoni are convenient, but regular pepperoni slices cut into quarters work just as well. If you don’t have dried oregano, Italian seasoning is a fine substitute.

• Ground beef: Ground turkey or chicken (adjust cooking temperature to 165°F/74°C)
• Pizza sauce: Marinara sauce or tomato sauce seasoned with Italian herbs
• Mini pepperoni: Regular pepperoni slices, cut into quarters
• Mozzarella: Provolone or a pizza cheese blend

Equipment

• Sheet pan (18x13 inches)
• Parchment paper
• Mixing bowl
• Metal spatula
• Measuring cups and spoons