Pizza Burgers

Here’s a weeknight dinner idea featuring frozen hamburger patties. And the best part, you can have them on the table in 30 minutes flat. I like to serve these pizza burgers without buns, but feel free to use buns if you like. If you want to add additional pizza toppings, check the notes below the recipe (found all the way down at the bottom of this page).

Start with frozen hamburger patties (4 ounces or 1/4 lb). Sprinkle with salt and pepper, then place on a parchment lined half sheet pan (follow directions in the recipe below).

After the burgers are cooked through, remove from oven, drain excess liquid from sheet pan, and top each burger with your favorite pasta or pizza sauce.

Then add low-moisture shredded mozzarella cheese.

And lastly, sprinkle with my special pizza seasonings: granulated garlic, dried oregano, and dried parsley (specific amounts are listed in the recipe at the bottom of the page, and be sure to crush the dried herbs in the palm of your hand to help release their flavor!). If you like your pizza spicy, go ahead and sprinkle some crushed red pepper flakes on top..

Pop the burgers back in the oven for 5 more minutes to melt the cheese. Warning - your kitchen is going to smell amazing!!! That’s all there is to it. Enjoy!

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3uTjtbA

• parchment paper https://amzn.to/3sAIZQq

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Pizza Burgers

makes 6 burgers

Printable Recipe

Recipe Ingredients

• 6 frozen hamburger patties (4 ounce weight)

• salt and pepper

• 1 cup your favorite pasta or pizza sauce

• 1 1/2 cups low-moisture shredded mozzarella cheese

• 1/2 teaspoon granulated garlic powder

• 1/2 teaspoon dried oregano, crushed

• 1/2 teaspoon dried parsley, crushed

• hamburger buns (optional)

Directions

1. Preheat oven to 375F and place rack in center position.

2. Line a half sheet pan with parchment paper (be sure to use a pan with sides to catch the pan juices).

3. Arrange 6 frozen hamburger patties evenly on parchment lined sheet pan; bake hamburgers in preheated oven for 15 minutes, then flip and bake for another 5 minutes.

4. Remove from oven and drain away excess juices that have collected in the pan.

5. Top each hamburger patty with a sprinkling of salt and pepper, followed by the pizza sauce, shredded mozzarella, granulated garlic, dried oregano, and dried parsley (crush the oregano and parsley in the palm of your hand to release extra flavor); return patties to oven for 5 minutes or until the cheese is melted.

Notes

• Additional toppings can be added (during the last 5 minutes of cooking) as long as they’re precooked before using.

• To brown the cheese, place under broiler for 30-60 seconds.

Instant Pot Broccoli Cheddar Jack Soup

I’m a huge fan of broccoli cheese soup, especially when pepper jack cheese is involved! I streamlined my old stove-top method to speed up the process using my Instant Pot to do most of the work, then I stir in copious amounts of shredded cheese, and a quick roux made on the stovetop to thicken the soup up.

Items used to make this recipe:

(affiliate links)

• 6 quart instant pot https://amzn.to/33rIs7L

• cheese grater https://amzn.to/3l81JBp

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Instant Pot Broccoli Cheddar Jack Soup

makes 4 servings

Printable Recipe

Ingredients

• 2 tablespoons unsalted butter

• 2 cups diced onions

• 1 cup diced celery

• 1 cup shredded carrots

• 4 cups bite-size broccoli florets

• 3 cups chicken stock (try my homemade)

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 2 cups whole milk

• 12 ounces pepper jack cheese, shredded

• 1 teaspoon dijon or spicy brown mustard

• salt and pepper to taste

Directions

1. Using the “sauté” function, place the butter and onions in the inner pot and cook, stirring frequently, until the onions are translucent, about 3 or 4 minutes.

2. Add the celery and carrots and sauté for another couple of minutes, stirring frequently; press “cancel” on the instant pot to stop the sautéing process.

3. Add the broccoli florets and chicken stock to the inner pot and cover with lid (locked and vent set to “sealing”); press the “manual” or “pressure” button and select a cook time of 1 minute.

4. Manually release the pressure from the instant pot.

5. On the stovetop over medium-high heat, melt 4 tablespoons butter in a 10-inch skillet or 2-quart saucepan, then add 4 tablespoons of flour and whisk together until no dry flour remains; continue whisking for 3 or 4 minutes.

6. Slowly whisk the milk into the butter/flour mixture and continue whisking until the mixture reaches a full boil and thickens; remove from heat.

7. Pour the butter/flour/milk mixture into the instant pot; add the shredded cheese and mustard and stir until the cheese is completely melted.

8. Taste the soup and add salt and pepper as needed.