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Rachael Ray’s Meatza Pizza Burgers: A Culinary Collision of Cravings

I remember the first time I saw someone eating a burger with a slice of pizza on top. I was probably 10 years old, at a summer barbecue, and utterly scandalized. The audacity! Two separate food groups, colliding on a single plate? It seemed both gluttonous and strangely brilliant. While this Meatza Pizza Burger isn’t quite that literal, it captures that same spirit of playful indulgence – a culinary remix of two comfort food classics that’s guaranteed to elicit a smile (and maybe a satisfied groan or two). It’s a delightful, and slightly rebellious, way to satisfy those dual cravings.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4
Yield: 4 burgers
Dietary Type: Not specified

Ingredients

3/4 lb extra lean ground beef
2 tablespoons tomato paste
1/4 lb chopped chorizo sausage or 1/4 lb pepperoni
Chopped fresh oregano, to taste
2 garlic cloves, minced
Black pepper, to taste
4 slices provolone cheese
Romaine lettuce
1 firm tomato, sliced
4 rolls (try to find round, crusty, sesame-seeded ones)

Equipment Needed

Mixing bowl
Grill (gas or charcoal) or frying pan or indoor grill

Instructions

In a mixing bowl, combine the ground beef, tomato paste, chorizo (or pepperoni), chopped fresh oregano, minced garlic, and black pepper. Use your hands to gently but thoroughly incorporate all the ingredients.
Form the mixture into 4 equal-sized patties. Be careful not to overwork the meat, as this can result in tough burgers. A light touch is key.
Now it’s time to cook the burgers. The original recipe suggests grilling, but we’ll cover a few options.
- Grilling: If using a gas or charcoal grill, cook the burgers for approximately 5 minutes on each side over medium-high heat. Be sure to preheat your grill thoroughly for even cooking and those desirable grill marks.
- Pan-Frying: Alternatively, you can pan-fry the burgers in a skillet over medium-high heat. Add a tablespoon of olive oil or vegetable oil to the pan to prevent sticking. Cook for about 5 minutes per side, or until the burgers are cooked through.
- Indoor Grilling: An indoor grill works just as well. Follow the manufacturer’s instructions for your specific grill model, but aim for a cooking time of around 5 minutes per side.
In the last minute of cooking, melt a slice of provolone cheese on top of each burger. You can cover the pan or grill briefly to help the cheese melt more quickly and evenly. If using a grill, be mindful to not let the cheese drip through the grates.
Assemble the burgers. Place each cheesy burger on a crusty roll. Top with romaine lettuce and slices of tomato. Serve immediately and enjoy!

Expert Tips & Tricks

Spice it up: For an extra kick, add a pinch of red pepper flakes to the meat mixture.
Cheese Choices: While provolone is a classic choice, feel free to experiment with other cheeses like mozzarella, fontina, or even a smoky gouda.
Don’t Overcook: A slightly pink center is ideal for burgers, ensuring they remain juicy and flavorful. Use a meat thermometer to check for doneness; 160°F (71°C) is the target internal temperature.
Roll Selection Matters: The type of roll you use can significantly impact the overall experience. Opt for crusty, slightly chewy rolls that can stand up to the juicy burger and toppings. Sesame-seeded rolls add a nice textural element.
Pre-Cook Chorizo/Pepperoni: If you prefer a crispier texture for your chorizo or pepperoni, lightly sauté it in a pan before adding it to the ground beef mixture. This will also release some of the flavorful oils.
Tomato Paste Hack: For even distribution of tomato paste, try whisking it with a tablespoon of water before mixing it into the ground beef.
Herb Infusion: If you don’t have fresh oregano, dried oregano can be used. Use about 1 teaspoon of dried oregano as a substitute. For an enhanced flavor, rub the dried oregano between your palms before adding it to the mixture, which will release the essential oils.

Serving & Storage Suggestions

These Meatza Pizza Burgers are best served immediately while the burgers are hot and the cheese is melted and gooey. They pair perfectly with a side of crispy fries, a simple salad, or even some roasted vegetables.

Leftovers: If you have any leftover burgers, store them in an airtight container in the refrigerator. They will keep for up to 3 days.
Reheating: To reheat, you can microwave the burgers (though the rolls may become slightly soggy), pan-fry them briefly, or bake them in a preheated oven at 350°F (175°C) until heated through. If you microwaving them, try heating the burger without the bun, then add it to the bun after heating.
Freezing: While not ideal, you can freeze cooked burgers for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	486.9 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	22.4 g	34%
Saturated Fat	9.8 g	49%
Cholesterol	88.5 mg	29%
Sodium	935.2 mg	38%
Total Carbohydrate	34.5 g	11%
Dietary Fiber	2 g	8%
Sugars	3 g	N/A
Protein	35.1 g	70%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free rolls to make this recipe gluten-free. You can also ensure the chorizo/pepperoni is gluten-free, as some brands may contain gluten as a filler.
Vegetarian/Vegan: Substitute the ground beef with a plant-based burger patty. Omit the chorizo/pepperoni or replace it with vegan pepperoni or plant-based sausage crumbles. Use vegan provolone cheese or a dairy-free cheese alternative.
Lower-Carb: Serve the burger on lettuce wraps instead of rolls to reduce the carbohydrate content.
Italian Herbs: Experiment with different Italian herbs such as basil, rosemary, or thyme in addition to or instead of oregano.
Spicy Meatza: Add a pinch of cayenne pepper or a dash of hot sauce to the ground beef mixture for a spicy kick.
Mediterranean Meatza: Incorporate finely chopped sun-dried tomatoes, Kalamata olives, and feta cheese into the ground beef mixture for a Mediterranean twist.

FAQs (Frequently Asked Questions)

Q: Can I make the burger patties ahead of time?
A: Absolutely! Prepare the patties and store them in the refrigerator for up to 24 hours before cooking. This can save you time when you’re ready to grill or pan-fry.

Q: What if I don’t have chorizo or pepperoni?
A: You can omit the chorizo or pepperoni entirely, or substitute with another type of sausage or Italian-seasoned ground meat. You could also add some sauteed mushrooms or bell peppers for a vegetarian twist.

Q: How do I prevent the burgers from drying out while cooking?
A: Avoid overcooking the burgers. Aim for a slightly pink center. Also, resist the urge to press down on the burgers while they’re cooking, as this releases juices and can make them dry.

Q: Can I use a different type of cheese?
A: Yes, feel free to experiment with your favorite cheeses. Mozzarella, fontina, or even a sharp cheddar would all be delicious on these burgers.

Q: What kind of tomato slices are best for this burger?
A: Use firm, ripe tomato slices that are not too juicy, Beefsteak or Roma tomatoes work well. You can also use sun-dried tomatoes for a more intense flavor.

Final Thoughts

These Meatza Pizza Burgers are a fun and flavorful way to satisfy your cravings for both burgers and pizza. They’re easy to make, customizable to your liking, and guaranteed to be a crowd-pleaser. So, gather your ingredients, fire up the grill (or frying pan), and get ready to experience a culinary collision that will leave you wanting more. Don’t be afraid to experiment with different cheeses, toppings, and spices to create your own signature Meatza masterpiece! I’d love to hear about your personal twists, so please share your creations in the comments.

Rachael Ray’s Meatza Pizza Burgers Recipe