Description

This Pepperoni Burger with Provolone and Brioche combines the savory flavors of seasoned ground chuck patties topped with melted provolone, sautéed onions and peppers, and crispy pepperoni slices, all nestled in a soft brioche bun. The addition of garlic mayo and pizza sauce adds a rich, tangy twist that elevates this burger to a gourmet level perfect for an indulgent meal.

Ingredients

Scale

Meat & Cheese

1 ½ pounds of 80/20 ground chuck
12 slices of provolone cheese
12 slices of deli-style pepperoni

Vegetables & Aromatics

1 red onion, finely chopped
1 green bell pepper, diced
2 tablespoons of garlic paste
Butter (for sautéing, approx. 1-2 tablespoons)

Condiments & Sauces

½ cup of mayonnaise
A can of pre-made pizza sauce (about 8 oz)

Other Ingredients

Brioche buns (1 pack or 8 pieces)
Salt, garlic powder, and black pepper (to taste)

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Instructions

Chill the Patties: Shape the ground chuck into burger patties of evenly sized rounds, then place them in the fridge for 35 to 40 minutes to help them hold together during cooking.
Prepare Garlic Mayo: Stir the garlic paste into the mayonnaise until fully combined. Set this savory spread aside to use later on the buns.
Sauté Vegetables: Dice the red onion and green bell pepper. Heat a cast iron skillet over medium heat, add butter and diced veggies with a pinch of salt, and sauté while stirring continuously for 8 to 10 minutes until the vegetables are tender and soft. Remove from heat and set aside.
Season and Grill Patties: Generously season both sides of the chilled patties with salt, garlic powder, and black pepper. Grill the patties over direct heat for about 6 minutes on the first side.
Warm Pepperoni: While the patties cook, heat a cast iron skillet and briefly warm the deli pepperoni slices, cooking each side for 1 to 1.5 minutes to bring out their crispiness and flavor.
Finish Grilling and Add Toppings: Flip the patties after the first 6 minutes and grill the second side for 2 minutes. Then spoon pizza sauce onto each patty, layer on provolone cheese and warmed pepperoni slices. Close the grill lid and cook for another 4 minutes until cheese melts and toppings meld.
Toast and Assemble: Lightly toast the brioche buns. Spread the prepared garlic mayo evenly on each bun half. Place the grilled patties on the bottom halves, top with the sautéed onions and peppers, then cap with the bun tops. Serve immediately and enjoy!

Notes

Using an 80/20 ground chuck ensures juicy and flavorful burgers with enough fat content.
Chilling the patties before cooking helps them hold their shape and prevents shrinking.
Cook pepperoni slices briefly in a skillet to enhance their flavor and add crispness.
You can substitute pizza sauce with marinara if preferred.
Toast the brioche buns lightly to avoid sogginess and add a pleasant texture.
This recipe is well suited for outdoor grilling but can also be adapted for stovetop cast iron skillet cooking if needed.