Quick Sheet Pan Pizza Burgers with Peppers and Potatoes Tips, FAQ & printable recipe

Tips for success

For extra crispy potato wedges, toss them with the olive oil and a pinch of salt before arranging them on the pan, and make sure they are cut into uniform sizes.

If you have time, soak the wedges in cold water for 30 minutes and dry them thoroughly before roasting—this draws out starch and helps them crisp up even more. You can also season the vegetables with garlic powder or smoked paprika for added depth.

To get a nice golden crust on the burgers, pat them dry with a paper towel before seasoning. Avoid pressing down on the patties while they bake, as that releases the juices.

If you prefer a charred effect, you can briefly broil the pan for the last 1-2 minutes, but keep a close eye to prevent burning. Letting the burgers rest for 5 minutes before serving ensures they stay juicy.

Variations

• Spicy Sausage Version: Replace the ground beef with mild or hot Italian sausage meat. Shape into patties and follow the same steps. The sausage adds extra spice and flavor. Adjust the baking time to ensure the sausage reaches 160°F (71°C).
• Vegetarian Option: Use plant-based burger patties or large portobello mushroom caps instead of beef. For mushrooms, brush with olive oil and season with salt and pepper. Bake for 15 minutes, then add sauce, cheese, and pepperoni, and bake for another 10 minutes.
• BBQ Chicken Pizza Burgers: Swap the pizza sauce for barbecue sauce and use ground chicken or turkey. Top with shredded cheddar or a smoked gouda instead of mozzarella, and add crispy bacon bits if desired. Cook to an internal temperature of 165°F (74°C).
• Hawaiian Style: Add pineapple chunks to the pan along with the peppers and potatoes. Use ham or Canadian bacon instead of pepperoni. The sweetness of the pineapple pairs well with the savory beef and cheese. Bake as directed.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.

Freezer

Cooked burgers can be frozen for up to 2 months. Wrap individually in plastic wrap and place in a freezer bag.

Reheat

Reheat frozen or thawed burgers in the oven at 350°F (175°C) for 15-20 minutes, or until hot and the cheese is melted. Avoid microwaving to preserve texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Separate the burgers from the vegetables if possible to keep the potatoes from getting soggy.

Reheat in the oven or toaster oven at 350°F (175°C) for about 10 minutes, or until heated through. The microwave works in a pinch, but the texture will be softer.

You can prepare the patties and slice the vegetables up to a day ahead. Keep the patties in the refrigerator on a plate covered with plastic wrap, and store the vegetables in a separate container. When ready to bake, assemble the pan as directed. You can also pre-measure the sauce, cheese, and pepperoni so everything is ready to go.

Serving ideas

Serve the pizza burgers hot from the oven, with the roasted peppers and potatoes on the side. A simple green salad with a tangy vinaigrette would round out the meal nicely.

You can also offer extra pizza sauce for dipping, or a sprinkle of red pepper flakes for heat. These burgers are hearty enough to stand alone, but they pair well with a cold beverage.

For a fun presentation, place each burger on a bun, if desired, and pile the roasted peppers on top. The potatoes can be served alongside as a rustic side. This recipe is great for a casual family dinner or a game-day spread. Leftovers can be repurposed as a topping for salads or pasta.

Frequently asked questions

Recipe card

Quick Sheet Pan Pizza Burgers with Peppers and Potatoes

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 1/2 lb ground beef (80/20)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup pizza sauce
• 2 bell peppers, sliced into strips
• 1 1/2 lb potatoes, cut into wedges
• 2 tbsp olive oil
• 2 cups shredded mozzarella cheese
• 1/2 cup mini pepperoni
• 1 tsp dried oregano

Instructions

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

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

38 g

Fat

45 g

Fiber

5 g

Sugar

7 g

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