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Pizza Burgers

Pizza Burgers are the ultimate easy comfort food that brings a nostalgic twist to a classic favorite! I top toasted English muffins with a saucy mixture of crumbled meat, frozen peppers and onions, then add melty mozzarella and optional pepperoni for plenty of pizza flavor. The frozen vegetables mean there’s no chopping, and the whole recipe is ready in about 30 minutes! I remember pizza burgers from my school cafeteria, and even my mom says she enjoyed them during her school days. At about $1.71 a serving, they’re a fun and budget-friendly way to switch up your dinner routine (and kids LOVE them!)

Homemade Cheesy Pizza Burgers

I used to get pizza burgers at school lunch, served open-faced, and this version brings back all that nostalgic, cheesy goodness! I kept this recipe as simple and inexpensive as possible by using a tube of ground beef and pork, which was significantly cheaper than straight ground beef at my store (though you can use whatever ground meat you like!). Start by cooking the meat in one pan with frozen peppers and onions, then drain off the excess fat before adding the marinara. This keeps the filling rich and savory without making it greasy. Then all that’s left to do is spoon it over pre-toasted English muffins, top with mozzarella and pepperoni (if using), and bake until bubbly.

These pizza burgers are saucy, cheesy, crisp around the edges, and the easiest dinner to throw together for my family when time is tight. There’s no chopping. No patties to shape. Very few dishes. AND THEY’RE FREEZER-FRIENDLY TOO! If easy pizza-night recipes are your thing, try our French bread pizza recipe next!

Toast the English muffins first. One thing I want to avoid with these pizza burgers is a soggy bottom. To combat this, I toast the sliced muffins for about 5 minutes until the cut side feels dry and very lightly toasted. Toasted muffins create a sturdier base that doesn’t immediately start soaking up the sauce from the topping.
Cook off the extra moisture. Frozen peppers and onions release water as they cook, so sauté them until softened and any liquid in the pan has evaporated before adding the meat!
Drain the excess fat. I used a ground beef and pork blend because it was the cheaper option at my store, but it still gives these pizza burgers a classic hamburger flavor. It does render quite a bit of fat, though, so I made sure to carefully blot it with folded paper towels to drain some of the grease away. This helps keep the meat sauce from tasting or feeling super greasy. Never pour hot grease down the drain, as it can cause a blockage!

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Pizza Burgers

This easy Pizza Burgers recipe tops toasted English muffins with saucy meat, vegetables, mozzarella, and pepperoni. Ready in about 30 minutes!

Course Lunch, Main Course

Cuisine American

Total Cost $10.27 recipe / $1.71 serving

Prep Time 5

Cook Time 25

Total Time 30

Servings servings (2 halves each)

Calories 569kcal

Author Jess Rice

Equipment

Sauté Pan
Baking Sheet

Ingredients

1 tsp olive oil $0.05
1 lb. ground beef and pork blend $3.97*
½ Tbsp Italian seasoning $0.05
24 oz. marinara sauce one 24 oz. can, $1.58**
¾ cup frozen peppers and onions 5 oz., (half a bag) $0.78***
12 slices mozzarella cheese $1.84
6 English muffins 1 package, $1.62
12 slices pepperoni optional, $0.38

Instructions

Gather ingredients. Preheat oven to 350℉.
Cut English muffins in half and toast in the oven for about 5 minutes.
In a sauté pan, add the olive oil and half the bag of frozen peppers and onions (¾ cup of frozen veggies). Sauté for 3-4 minutes until softened.
Add the entire tube of ground beef and pork, breaking it up with a spatula as it cooks.
Cook until all of the meat is browned, about 5-10 minutes.
Tilt the sauté pan and soak up the fat from the pan with a paper towel, or strain it out carefully.
Next, add the canned sauce and Italian seasoning blend.
Mix and simmer over medium-low heat until warm and bubbly, about 6 minutes.
Spoon the meat and sauce mixture over each of the toasted English muffins.
Cover each with 1 slice of mozzarella cheese. I cut mine in half and crossed them over the top so it would fit better.
Quarter the pepperoni slices and add them to the top of the pizza burgers (optional).
Bake the pizza burgers until the cheese has melted and begun to toast on top, about 8-10 minutes. Enjoy!

See how we calculate recipe costs here.

Notes

*You can use any ground meat you like for this recipe. The ground beef and pork blend I originally used may not be available everywhere, so use all beef, all pork, or combine whatever you have in your freezer. At the time of writing, I’m seeing pure ground pork for $2.67/lb, which is a pretty good deal compared to beef prices! Ground chicken or turkey also works well. You can also use Italian sausage, though I’d leave out the Italian seasoning and season to taste. For a meatless option, swap in your favorite vegetarian meat crumbles.

**Use any marinara sauce or pasta sauce you like. If your sauce is quite loose, let the topping simmer a little longer to reduce and thicken before spooning it over the English muffins (see my step photos below for a visual on what it should look like!). Got some homemade marinara in your freezer? Go ahead and use it!

***I use a few budget-friendly shortcuts in this recipe to keep it realistic. Since I only need a small amount of peppers and onions to flavor the topping, buying them fresh didn’t make much sense. I’d be left with most of both to use up! Instead, I use Walmart’s frozen ‘Seasoning Blend’, but any frozen diced peppers and onions will work. You’ll need about ¾ cup, or 5 oz. If you want to use fresh, use ½ cup diced onion and ¼ cup diced bell pepper. Sauté them for 4-5 minutes, or until softened, before adding the meat.

Nutrition

how to make Pizza Burgers Step-by-Step Photos

The ingredients to make pizza burgers with labels.

Gather all of your ingredients and preheat the oven to 350°F.

Sliced english muffins on a baking sheet.

Toast the English muffins: Split 6 English muffins in half and arrange all 12 halves cut side up on a large baking sheet. Toast for about 5 minutes, or until the edges are just beginning to turn golden.

Diced frozen peppers and onions in a skillet.

Cook the vegetables: As the muffins toast, heat 1 tsp olive oil in a large sauté pan over medium heat. Add 5 oz. (about ¾ cup) frozen peppers and onions. Sauté for 3-4 minutes, or until softened and any liquid released by the vegetables has evaporated.

Ground beef and sausage added to sauteed peppers and onions.

Cook the meat: Add 1 lb. ground beef and pork blend to the pan. Break it into small crumbles with a spatula and cook for 5-10 minutes, or until completely browned and the meat reaches an internal temperature of 160°F.

A hand using a paper towel to soak up grease from a skillet.

Drain the excess fat: Remove the pan from the heat and carefully discard any pooled fat. I do this by blotting it with folded paper towels. You can also spoon it into a heat-safe container.

Marinara sauce added to a skillet with italian seasoning and browned ground meat.

Make the topping: Now return the pan to medium-low heat. Stir in one 24 oz. container of marinara sauce and ½ Tbsp Italian seasoning.

Simmer uncovered for about 6 minutes, stirring occasionally, until the filling is hot, bubbly, and thick enough to mound on the English muffins. If the sauce still looks loose, simmer it a little longer so it doesn’t make the muffins soggy.

Meat sauce added to halved English muffin slices.

Assemble the pizza burgers: Divide the meat mixture evenly among the 12 toasted English muffin halves.

Pizza burgers topped with cheese slices.

Now top each half with 1 slice of mozzarella cheese. For a better fit, I like to cut each slice in half and cross the two pieces over the round muffin. If using, quarter 12 pepperoni slices and divide the pieces evenly among the pizza burgers (I’ve shared some more topping ideas below!).

Finished pizza burgers on a baking sheet.

Bake: Place the sheet pan into the preheated oven and bake at 350°F for 8-10 minutes, or until the filling is hot and the cheese is fully melted, bubbly, and beginning to brown around the edges. Serve hot and enjoy!

Side view of pizza burgers, with one cut in half.

Treat these homemade pizza burgers like any other pizza and add whatever toppings you want! I’d scatter them over the cheese before baking, or finely chop them and stir them into the meat mixture. Here are some ideas to try:

Mushrooms: Sauté them first until browned and their liquid has evaporated, then stir them into the meat sauce.
Olives, banana peppers, or jalapeños: I’d drain them well, dice them smaller, and add them on top before baking.
Cooked bacon, ham, or sausage: Chop into small pieces and mix them into the filling or sprinkle them over the cheese.
Spinach: Stir it into the hot meat sauce and let it wilt before topping the English muffin halves.
Crushed red pepper flakes: Mix into the marinara for heat throughout, or sprinkle them on top before serving.
Extra cheese: If you’ve got other melty cheeses to hand, you can use them with/instead of the mozzarella! I think Parmesan, provolone, or cheddar would be delicious!

Serving Suggestions

I remember my school serving pizza burgers with tater tots, steamed green beans, and, of course, a little carton of milk. Peak cafeteria lunch! I count two open-faced halves as one serving in this recipe, and they’re pretty hearty, so a simple Caesar salad makes an easy dinner alongside them. Or a side of crispy sweet potato fries turns them into an extra-filling dinner option for the whole family! Our creamy macaroni salad is another great side when you’re feeding a crowd or want something you can prepare ahead.

Storage & Reheating

For the best texture, store the cooled meat mixture separately from the English muffins in an airtight container for up to 3-4 days. You can also refrigerate fully assembled pizza burgers, but the muffins will soften as they sit.

Reheating

Reheat them in the air fryer or oven at 350°F until the filling is hot and reaches 165°F. The microwave works in a pinch, but the English muffins will be much softer.

Freezing

You have two options here! Freeze the cooled meat mixture on its own in an airtight container for up to 3 months. Thaw it overnight in the refrigerator (or using the defrost setting on your microwave), reheat it thoroughly, then spoon it over freshly toasted English muffins and add the cheese and pepperoni before baking.

You can also freeze the assembled pizza burgers (before baking). Arrange them on a baking sheet and freeze until solid, then wrap them individually and transfer them to a freezer-safe container for up to 2 months. Bake them straight from frozen in a 350°F oven until heated all the way through!

More Pizza Inspired Recipes to try:

This easy Baked Pizza Chicken tops juicy chicken breasts with pizza sauce, mozzarella, and pepperoni for a fun chicken dinner!
Got more muffins to use up? Make these Homemade Frozen Mini Pizzas for an inexpensive snack or quick meal straight from the freezer.
Skillet Pizza Casserole packs plenty of saucy, cheesy pizza flavor into one easy and comforting family dinner.

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Easy Teriyaki Chicken

I’m all about quick weeknight dinners, and this easy Teriyaki Chicken is one I think you’ll come back to over and over again. I use boneless, skinless chicken thighs because they stay tender and juicy as the soy sauce and brown sugar in the marinade reduce into a gorgeous light glaze. Even a 30-minute marinade gives the chicken plenty of salty, sweet, and savory flavor, but you can prep it up to 24 hours ahead if that makes dinner easier. Not to mention, the whole recipe makes five servings for about $1.41 each, which is MUCH cheaper than ordering takeout! And the leftovers are pretty good for meal prep, too. 😉

Overhead view of sliced teriyaki chicken on a bed on rice on a plate.

“Oh my gosh, this is one of the best recipes I have ever tried!! It is so delicious! This will definitely be a regular go to meal from now on! It’s easy, and impressively good!”
mEL

Easy Teriyaki Chicken with No Specialty Ingredients

Teriyaki is a Japanese cooking method rather than the name of one specific sauce (teri refers to the glossy finish, and yaki means grilled or broiled). Traditional Japanese teriyaki generally uses a glaze made with soy sauce, mirin, sake, and sugar, which is brushed onto the food as it cooks. This recipe is closer to the American-style teriyaki many of us know from bottled sauces and takeout restaurants. So, while it’s not technically traditional, it’s made with 7 easy-to-find ingredients and most definitely budget-friendly!

Once the chicken has marinated in my homemade teriyaki sauce, everything else happens in one skillet. The marinade left on the chicken gently bubbles around the thighs while they cook, creating a glossy, super flavorful glaze infused with punchy garlic and ginger. As the moisture evaporates, the sugar becomes more concentrated and the glaze naturally thickens, so there’s no need for additional thickener, which keeps the whole process simple! In about 15 minutes, the chicken has lightly caramelized edges, the kitchen smells sweet, savory, and garlicky, and I’m MORE than ready for dinner!

Boneless chicken thighs keep this recipe affordable. Chicken thighs are often cheaper than chicken breasts, but that’s not the only reason I like them here. Their extra fat keeps them juicy and makes them much more forgiving in the skillet. They’re also already thin enough to cook evenly, so there’s no pounding, slicing, or extra prep involved beyond the marinating time!
Keep the sauce ratio as written. I tested a few sauce variations before landing on a mix of ¼ cup soy sauce, 3 Tbsp brown sugar, and 1 Tbsp water. I’ve found this combination gives me the right balance of salty and sweet, with enough water to help the chicken cook before the sugar reduces into a glaze. I don’t recommend adjusting these three ingredients because changing the ratio will affect the flavor balance and how the sauce reduces.
Keep the skillet at medium and stay close. Brown sugar helps the glaze coat the chicken, but it can scorch over high heat. I don’t have any trouble when I keep the heat at medium, but pans and stoves vary, so watch closely toward the end. The glaze should gently bubble without smoking. If it develops very dark spots before the chicken is cooked through, lower the heat.
Aim for an internal temperature of 175°F. I know chicken is safe to eat once the internal temperature reaches 165°F, but after cooking many (many) chicken thighs over the years, I’ve found they’re even more tender and juicy once they hit 175°F. That slightly higher temperature gives the fat more time to render throughout the meat. If you don’t have a meat thermometer, cut into the thickest thigh and make sure the center is opaque with no pink remaining.
Want your chicken extra saucy? The marinade in this recipe makes enough to give the chicken a light coating. It isn’t supposed to leave lots of extra sauce for pouring. Any marinade left after removing the raw chicken should be discarded for food safety. If I want extra, I double the soy sauce, brown sugar, water, garlic, and ginger, then reserve half. Add the oil only to the marinade, not the serving sauce. For a thicker serving sauce, whisk ½ cup water and 1 Tbsp cornstarch into the reserved half (not the used marinade) and simmer until thickened.

Teriyaki chicken being cooked in a skillet.

I’m all for anything that makes dinner taste better while I’m off doing literally anything else, and that’s exactly why I like to marinate this chicken ahead! You can marinate it for as little as 30 minutes or up to 24 hours, so it’s easy to prep before dinner, in the morning, or the night before. Just keep it covered in the refrigerator as it marinates. I don’t recommend going beyond 24 hours because the salty soy sauce can eventually make the chicken’s texture too soft.

I also tested freezing the raw chicken right in the marinade, and it worked VERY well! Add everything to a freezer-safe bag, press out as much air as possible, and freeze immediately for up to 2-3 months. Thaw it overnight in the refrigerator, and the chicken will marinate as it defrosts. Then all that’s left to do is cook it!

Serving Suggestions

When I’m in a hurry, I just keep things simple with some long-grain white rice and steamed broccoli. Both are inexpensive and easy to prepare, and their mild flavors let the savory-sweet chicken take center stage. When plain rice won’t cut it, my vegetable fried rice turns this into a seriously flavorful takeout-style dinner. For something a little different, try it with cold peanut noodle salad. The creamy peanut dressing and crunchy vegetables are absolutely delicious with the warm chicken and make the meal feel extra satisfying. I also love to serve this teriyaki chicken with my Thai cucumber salad for a crisp and tangy side. Both of these cold sides taste even better after chilling, so I like to make them while the chicken marinates!

Teriyaki chicken on a cold noodle salad with a Thai cucumber salad.

All of the serving suggestions I mentioned above are perfect for meal prepping with this teriyaki chicken, too. Rice and broccoli make a great reheatable bowl, while the two cold salads are meant to be served chilled, so their flavors only get better as they have time to settle in.

When I meal prep this recipe, I let the chicken cool before dividing it between airtight meal-prep containers and refrigerating it. It’s delicious reheated or served cold! If you plan to reheat it, place the chicken in its own compartment or alongside something you don’t mind warming at the same time (like rice and broccoli). Keep the cold sides separate so you can remove them before reheating. Store everything in the refrigerator until you’re ready to eat and enjoy within 3-4 days.

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Easy Teriyaki Chicken

This Easy Teriyaki Chicken is perfect for quick weeknight dinners, and has the most delicious salty, sweet, and savory flavor!

Course Dinner, Main Course

Cuisine American, Asian, Japanese

Total Cost $7.07 recipe / $1.41 serving

Prep Time 10

Cook Time 15

Marinate 30

Total Time 55

Servings thighs

Calories 274kcal

Author Beth Moncel