Pizza Stuffed Burgers

It started with a craving – something bold, melty, a little decadent, but still familiar enough to call comfort food. I was moving slowly through the kitchen that evening, windows open, letting in a streak of early summer air… and something about the smell of oregano and toasted bread just tugged at a memory. So I made these. Pizza Stuffed Burgers. They’re exactly what they sound like and yet… the first bite still surprises you in the best way. Savory pork, melty mozzarella, that warm little burst of herby sauce right in the middle. It’s a bit messy, yes. But oh if it isn’t worth it.

Why You’ll Crave It

• It’s two comfort classics in one: pizza and burgers. No choice necessary.
• Mozzarella melted inside the meat… need I say more?
• Perfect for when dinner needs to feel a little special but not complicated.
• Customizable – play with the filling, make it your own, go wild or stay simple.
• Satisfying enough for grownups, familiar enough that kids will inhale them.

The first time I made this, I had one left over – and I swear my sister almost tackled me to claim it.

What You’ll Need

• Ground pork: 500g, preferably with a good bit of fat – it keeps the patties juicy as they cook around the filling
• Pizza sauce: 100ml of your favorite kind, not too watery – something thick and savory, preferably with garlic and oregano
• Mozzarella cheese: 100g, shredded – I use low-moisture mozzarella for that classic stretch and melt
• Italian seasoning: 1 teaspoon, or more if you want that extra herby perfume
• Salt & pepper: To season the meat, generously but not overpowering
• Burger buns: 4 soft, slightly toasted ones – brioche works beautifully if you want to go a little fancy
• Fresh basil: Just a few leaves, torn over the top right before serving – it smells heavenly

Easy How-To

Mix up your meat

In a big bowl, combine the ground pork with salt, pepper, and the Italian seasoning. Use your hands, honestly – it’s the best way to know it’s all blended without overworking it. You want it mixed, not mashed.

Shape and fill the patties

Divide the pork into 8 thin patties (you’ll use two to create each stuffed burger). Place a little spoonful of pizza sauce and a good pinch of mozzarella in the center of four of them. Then top with the remaining patties, pressing the edges gently to seal in that delicious middle. It doesn’t have to be perfect – just well sealed so it won’t spill while cooking.

Get cooking

Heat a grill or skillet over medium-high, and when it’s good and hot, lay the burgers down. Don’t move them too much. Let each side cook for about 5-7 minutes, until golden outside and cooked through inside (160°F is what you’re looking for). Try not to press down – you want those juices inside, not on your pan.

Toast your buns

Optional, but to me – not. Slice the buns and toast them cut-side down in a dry pan or on the grill until lightly golden. They’ll hold the sauce better this way, and that little crunch is everything.

Assemble and finish

Lay the patties on the toasted buns. Spoon a whisper more sauce on top, maybe a sprinkle of extra cheese if you like seeing it melt over the sides. Add basil leaves. Top with the other bun half and serve warm – maybe with a napkin or two.

Good to Know

• If the burgers feel too fragile to flip, chill them for 10–15 minutes before cooking. It helps them firm up.
• The cheese might ooze out as they cook – don’t panic. That crispy edge can actually be the best bite.
• You can prep them hours in advance, keep them chilled, and just cook when ready.

Serving Ideas

• Serve with baked sweet potato wedges and a simple green salad tossed with balsamic vinaigrette.
• For something fun, pair with a light red wine or even a chilled sparkling water with lemon and basil.

Top Tricks

• Wet your hands before shaping the patties – the pork won’t stick and it makes the job smoother.
• Don’t overstuff – tempting, I know – but too much filling can break the seal and spill out mid-cook.

Frequently Asked Questions

Can I use beef instead of pork?

Yes! Ground beef (preferably 80/20) works beautifully. Slightly different flavor, a bit more classic “burger”, still very tasty.

What’s the best pizza sauce to use?

Use one that’s thick, flavorful, and not too sweet. Homemade is wonderful if you have the time – or just go for a trusted store brand, preferably one with garlic and herbs already built in.

Can I make these in the oven instead of a skillet?

You can, though they won’t get quite the same browning. Bake at 375°F for about 20 minutes, and maybe finish under the broiler to crisp the tops a bit.

What toppings are best?

Basil is lovely, but you can add sautéed mushrooms, pepperoni slices, grilled onions… even a slice of fresh tomato if you want a bit more juiciness.

Do I really need a thermometer?

It helps! Pork should be 160°F inside to be safe (and delicious). If you cook a lot, it’s worth keeping one around.

Conclusion

These Pizza Stuffed Burgers aren’t complicated, but somehow… they feel like a treat. A little nostalgic, very satisfying, and honestly kind of magical in how they hit every craving at once. Whether it’s a low-key dinner or something to impress a friend, they come together fast and leave behind happy plates. That’s how good food should feel, I think.

More Recipes Suggestions and Combination

Stuffed Chicken Breasts

Baked and filled with spinach, feta, maybe sun-dried tomatoes… perfect with rice and greens.

Mini Taco Cups

Wonton wrappers crisped in muffin tins, filled with seasoned beef, shredded lettuce, and sharp cheddar.

Caprese Salad Skewers

Simple, toothpick-delivered bliss with mozzarella, tomatoes, and basil. Drizzle balsamic if you’re feeling extra.

Spicy Shrimp Tacos

Quick-sautéed shrimp, slaw with lime, soft shells – always a show-stealer.

Vegetable Stir-Fry

A fridge-cleaner, really – carrots, snap peas, peppers all tossed fast in sesame oil and served hot.

Cheesy Quesadillas

Reliable and satisfying – especially with leftover mushrooms, spinach, or pulled meat folded in.