Pizza Burgers

Name: Pizza Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground beef; 1 large onion, chopped; 1/4 teaspoon salt; 3/4 teaspoon sage; 2 teaspoons oregano; 1 1/2 cups tomato sauce; 1/3 cup parmesan cheese; 1 teaspoon parsley flakes; 1 lb grated mozzarella cheese; 2 cans sliced mushrooms; 12 hamburger buns

Eats Now Editorial Team · 1496 kcal · Meat & Poultry

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Pizza Burgers – a delicious recipe with ground beef, onion, salt, sage, oregano, tomato sauce. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 lbs ground beef
1 large onion, chopped
1/4 teaspoon salt
3/4 teaspoon sage
2 teaspoons oregano
1 1/2 cups tomato sauce
1/3 cup parmesan cheese
1 teaspoon parsley flakes
1 lb grated mozzarella cheese
2 cans sliced mushrooms
12 hamburger buns

1
Brown the ground beef, onion, salt, sage and oregano.
2
Drain.
3
Add the tomato sauce, mushrooms and parmesan cheese.
4
Simmer 10 minutes.
5
Scoop on hamburger bun halves and top with mozzrella cheese.
6
Broil until brown on top and the cheese is melted.

1496

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs ground beef, 1 large onion, chopped, 1/4 teaspoon salt, 3/4 teaspoon sage, and more.

Yes, Pizza Burgers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1496 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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