These pizza smashburgers are out. Of. This. World. We’re combining two iconic American favorites—pizza and smashburgers—to create something seriously delicious. This version uses classic pizza ingredients for maximum saucy, cheesy flavor alongside juicy, crispy-edged beef patties. It’s an ideal recipe for your next cookout.
Table of Contents
- Why You’ll Love Pizza Smashburger
- Pizza Smashburger Ingredients
- Easy Pizza Sauce
- How to Make Pizza Smashburger
- Making the Sauces
- Grilling the Smash Burgers
- Assembling the Pizza Smashburger
- What to Serve with the Pizza Smashburger
- Leftovers and Reheating
- For More Smash Burgers
- FAQs
- Flavor X Fire & FOOD X Fire
- Pizza Smashburger Recipe
Why You’ll Love Pizza Smashburger
Smash burgers are one of my favorite ways to cook beef because pressing thin patties on a very hot surface creates intense browning and irresistibly crisp edges. That sear is what gives smash burgers their signature flavor and texture. For best results, use a dry cast iron skillet or plancha with just a touch of oil so the pan can get extremely hot before you add the meat. Thin patties cook quickly, so a good sear on each side is all you need.
What makes these pizza smashburgers special is the sauce lineup: a garlicky aioli, garlic Parmesan butter for basting the buns, and a bright pizza sauce. Toppings include mozzarella and pepperoni so every bite reads like your favorite slice of pizza—melted cheese, savory beef, tangy sauce, and crispy pepperoni.
Pizza Smashburger Ingredients
- Beef: 80/20 ground beef is ideal for juicy smash patties. Season simply with kosher salt, black pepper and garlic powder.
- Garlic Aioli: Mayonnaise, minced garlic, lemon juice, salt and pepper make a bright, creamy sauce.
- Garlic Parmesan Butter: Unsalted butter, minced garlic, grated Parmesan and chopped parsley create a rich spread to toast the buns.
- Finish: Mozzarella, pizza sauce, sliced pepperoni and sturdy burger buns complete the build.
Easy Pizza Sauce
For a quick no-cook pizza sauce, blend a few tablespoons of olive oil with a 28-ounce can of whole peeled tomatoes, a small clove of garlic, 1 teaspoon kosher salt, black pepper or red pepper flakes to taste, and 1 teaspoon dried oregano. Using whole peeled tomatoes gives a fresher tomato flavor than many pre-crushed options. This makes several cups of sauce; refrigerate up to two weeks or freeze up to three months.
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How to Make Pizza Smashburger
Making the Sauces
Start by preparing the two sauces. For the garlic aioli, combine 1 cup mayonnaise, 1 tablespoon minced garlic, 1 teaspoon lemon juice and salt and pepper to taste. For the garlic Parmesan butter, melt 1.5 cups unsalted butter and stir in 2 tablespoons minced garlic, 1.5 tablespoons grated Parmesan, 1.5 tablespoons chopped parsley and 1 tablespoon red chili flakes. Set both sauces aside while you cook the burgers.
Grilling the Smash Burgers
Preheat your grill for direct, high heat (around 400°F) and place a cast iron skillet or plancha over the flames to heat until it’s just smoking. Divide about 2 pounds of ground beef into 6–8 portions (roughly 1/4 lb each) and roll each into a loose ball. Keep them chilled until ready to cook.
When the skillet is hot, add a beef ball, cover with a piece of parchment and press firmly with a spatula until the patty is very thin. Season the exposed side with salt, pepper and garlic powder and cook 1–2 minutes until a deep crust forms. Flip, season the other side, then top each patty with a slice of mozzarella and let it melt for 1–2 minutes. Remove and let rest while you cook the remaining patties.
Assembling the Pizza Smashburger
Gently crisp the pepperoni in the skillet until the edges curl and get a little crisp, about 5–10 minutes. Dip the interior of the buns into the garlic Parmesan butter, then assemble the burger with the bun upside down: a smear of garlic aioli, one or two smash patties, a spoonful of pizza sauce, crispy pepperoni and another touch of aioli. Use about 1 cup of pizza sauce total for the recipe.
Toast the assembled burgers briefly in the skillet or on the griddle until the buns are golden and warmed through. Serve immediately.
What to Serve with the Pizza Smashburger
Because these burgers are rich and loaded, lighter sides work great. A simple green salad or Caesar salad pairs nicely. Grilled vegetables like zucchini or asparagus, roasted broccoli or sautéed rapini also complement the flavors without competing with the burger.
Leftovers and Reheating
Store leftover patties, buns and toppings separately in the refrigerator for up to three days. To reheat patties while keeping some crispness, warm a heavy skillet over medium-high heat, add a little oil, and reheat patties 1–2 minutes per side. Reassemble with fresh sauce and warmed buns.
For More Smash Burgers
Wagyu Smash Burger
Elvis Smash Burger
Steakhouse Smash Burgers
Chorizo Smashburgers
Chili Cheese Smash Burgers
Cheesy Onion Smash Burgers
FAQs
Any sturdy bun works. Brioche is a great choice for richness, focaccia adds a pizza-like feel, or serve it open-faced on garlic bread for an extra pizza vibe.
Make sure the skillet or griddle is properly preheated until very hot. A little beef tallow or neutral oil can help prevent sticking and boost flavor.
Mozzarella is classic for pizza flavor, but provolone or a blend of Italian cheeses such as asiago, Romano and Parmesan will also work if you prefer a sharper profile.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
These books explore core tastes—salty, sour, sweet, bitter and umami—along with aroma, heat and texture to deepen your understanding of flavor.
Pizza Smashburger
Print Recipe
Ingredients
Beef:
- 2 lbs Ground Beef 80/20
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
Garlic Aioli:
- 1 cup Mayonnaise
- 1 tbsp Minced Garlic
- 1 tsp Lemon Juice
- Salt & Pepper to taste
Garlic Parmesan Butter:
- 1.5 cup Unsalted Butter melted
- 2 tbsp Minced Garlic
- 1.5 tbsp Grated Parmesan
- 1.5 tbsp Chopped Parsley
- 1 tbsp Red Chili Flakes
Burger:
- 8-10 Mozzarella Cheese
- 1 cup Pizza Sauce
- 1 cup Sliced Pepperoni
- Burger Buns
Instructions
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In two bowls, mix the garlic aioli and the garlic Parmesan butter.
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Preheat the grill for direct, high heat (about 400°F).
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Portion the ground beef into 6–8 balls (roughly 1/4 lb each) and chill until ready to cook.
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Heat a cast iron skillet or plancha until it just starts to smoke. Add a beef ball, cover with parchment and press firmly with a spatula to form a thin patty.
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Season the exposed side with salt, pepper and garlic powder. Cook 1–2 minutes, flip, season the other side and top with mozzarella. Let the cheese melt 1–2 minutes, then remove and rest. Repeat for remaining patties.
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Cook pepperoni in the skillet until edges crisp, 5–10 minutes, then set aside.
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Dip bun interiors in garlic Parmesan butter. Build burgers upside down: aioli, 1–2 patties, pizza sauce, crispy pepperoni and more aioli.
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Toast the assembled burgers in the skillet until buns are golden. Serve immediately.