Quick Sheet Pan Pizza Burgers with Peppers and Potatoes Step-by-step instructions

Before you start

Before you start, heat the oven to 425°F (220°C) and line a sturdy sheet pan with parchment paper. Gather all your ingredients: ground beef, salt, pepper, pizza sauce, bell peppers, potatoes, olive oil, mozzarella, mini pepperoni, and dried oregano.

If you’re using whole potatoes, scrub them clean and cut them into wedges. Slice the bell peppers into strips. Have a large bowl ready for mixing the beef, and an instant-read thermometer for checking the burgers’ doneness. You’ll also need a metal spatula for serving.

Instructions

Assembly

1. 1Prepare the patties and vegetables
   Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper. In a bowl, gently mix the ground beef with salt and pepper. Shape into 4 patties, about 3/4 inch thick. Arrange the patties on the prepared pan, leaving space between them. Scatter the pepper strips and potato wedges around the patties. Drizzle everything with olive oil and toss the vegetables lightly to coat.
   Look for The patties are evenly shaped and the vegetables are spread in a single layer on the pan.
   Tip Use a light touch when shaping the patties to keep them tender.
2. 2Top with sauce
   Spoon about 1/4 cup of pizza sauce onto each patty, spreading it to the edges but leaving a small border. The sauce should cover the top of the meat completely.
   Look for Each patty has a generous layer of red sauce.
   Tip If the sauce is too thick, thin it with a tablespoon of water.

At the end of this phase, the patties are shaped and arranged on the pan, the peppers and potatoes are scattered around them, and the sauce is spread over each patty.

The vegetables are lightly coated in oil and seasoned with salt and pepper. Everything looks colorful and ready for the oven.

Baking

3. 3Add cheese and pepperoni
   Sprinkle the shredded mozzarella evenly over each patty, covering the sauce. Scatter the mini pepperoni over the cheese. Sprinkle the dried oregano over the entire pan, including the vegetables.
   Look for The cheese forms a thick layer and the pepperoni is scattered on top.
   Tip Use a generous amount of cheese for a gooey, pizza-like topping.
4. 4Bake until burgers are cooked
   Place the sheet pan in the oven and bake for 20 to 25 minutes, until the potatoes are golden and crisp, the cheese is melted and bubbling, and the burgers reach an internal temperature of 160°F (71°C) when tested with an instant-read thermometer inserted into the side of a patty.
   Look for The cheese is golden in spots and the potatoes are fork-tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the cheese browns too quickly, tent the pan loosely with foil.

After baking, the cheese is melted and golden, the pepperoni is slightly crisp, and the potatoes are browned and tender. The kitchen smells like pizza and roasted vegetables. The burgers are cooked through, and the pan is sizzling.

Resting and Serving

5. 5Rest and serve
   Remove the pan from the oven and let it rest for 5 minutes. Use a metal spatula to lift each burger onto plates, and serve with the roasted peppers and potatoes alongside.
   Look for The burgers hold together and the cheese is set.
   Tip The resting time helps the juices redistribute in the meat.

After the brief rest, the burgers are firm enough to lift with a spatula without falling apart. The cheese has set slightly, and the vegetables are still hot. The burgers are plated with the peppers and potatoes, ready to be enjoyed.

Common mistakes

One common mistake is overworking the ground beef when shaping the patties, which can make them tough. Mix gently and shape with light hands. Another issue is crowding the pan—if the patties and vegetables overlap, they’ll steam instead of roast.

Make sure everything is in a single layer. Also, avoid using too much sauce, which can make the burgers soggy. Stick to about 1/4 cup per patty. Finally, don’t skip the resting time after baking; it helps the juices settle and makes the burgers easier to lift.

How to tell it’s done

The burgers are done when they reach an internal temperature of 160°F (71°C) on an instant-read thermometer inserted into the side of a patty. The cheese should be fully melted and lightly browned in spots, and the pepperoni should be slightly crispy around the edges.

The potatoes should be golden and easily pierced with a fork, and the peppers should be tender but still have a little bite. If the potatoes need more time, return the pan to the oven for a few extra minutes, checking the burgers’ temperature again.

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