The Ultimate Double Patty Pizza Burger

Experience the ultimate indulgence with this double-patty pizza burger. Freshly ground beef layered with gooey cheese, pepperoni, and rich tomato sauce.

Ingredients

• 600 g grain-fed beef chuck
• 150 g beef fat
• to taste salt and freshly ground black pepper
• 4 thick slices cheddar or American cheese
• 10-12 slices salami or pepperoni
• 4 tbsp thick spicy tomato sauce
• 1 tsp dried oregano or parsley
• 2 butter brioche buns

Instructions

1. 1Select and prep the beef

   

   Start with a high-quality block of grain-fed beef chuck. This cut is a working muscle, offering an excellent texture and rich beefy aroma that pre-ground supermarket meat simply cannot match. Prepare the meat by cutting it into smaller chunks for processing.

   Tip: Keep the meat well-chilled before processing; cold fat is easier to handle and grinds better without smearing.
2. 2Add beef fat

   

   Add the extra beef fat to the food processor with your beef chunks to hit the golden 8020 lean-to-fat ratio. This extra fat is crucial for a juicy, flavorful burger that wont dry out during searing.

   Tip: Do not add salt at this stage. Salting early tightens the proteins and negatively affects the pattys texture.
3. 3Grind the meat

   

   Transfer the beef chunks and beef fat into a food processor. Pulse the mixture by pressing and stopping rather than running it continuously. This ensures the meat remains slightly coarse and granular, giving the burger patties an excellent texture and bite.

   Tip: Avoid overfilling the processor bowl to ensure an even grind. Work in small batches if necessary.
4. 4Check the texture

   

   Remove the ground meat from the food processor and place it into a large mixing bowl. Check the texture to ensure it is coarsely ground rather than a fine paste. Maintaining these small meat granules is essential for achieving a juicy, perfectly textured burger.

   Tip: Using a mix of 80% lean meat to 20% fat provides the ideal balance of flavor and moisture without causing the patties to shrink or crack during cooking.
5. 5Shape the meatballs

   

   Take a portion of the cold, ground beef mixture and use your hands to gently shape it into a ball of your desired size. Toss it lightly back and forth between your palms just enough to bring it together. Be careful not to overwork the meat or compress it too tightly, as we are making burger patties, not bouncy meatballs.

   Tip: Working with the meat while it is cold makes it much easier to handle and prevents the fat from melting onto your hands.
6. 6Prepare the patties

   

   Place the shaped meatball onto a sheet of parchment paper resting on a wooden board. Cover it with a second sheet of parchment and gently press down to flatten it into a thick patty. If you prefer a thin smash burger style, wait and press the meatball directly in the hot pan instead.

   Tip: Parchment paper prevents the meat from sticking to your hands or the pressing tool, keeping the patty intact.
7. 7Sear the beef patty

   

   Heat a heavy skillet until it is smoking hot. Gently place the shaped beef patty into the pan and do not move it. Letting it sit undisturbed allows a deeply browned, flavorful crust to develop on the bottom surface.

   Tip: Ensure the skillet is completely preheated before adding the patty to guarantee a dark, crispy crust.
8. 8Season the beef patty

   

   While the bottom of the patty sears undisturbed, generously sprinkle the raw top surface with black pepper and salt. Seasoning while it cooks ensures the proteins do not tighten up beforehand.

   Tip: Always season your burger patties right before cooking. Adding salt too early draws out moisture and makes the meat dense.
9. 9Flip the patty

   

   Once a deep, brown crust has formed on the bottom, use a metal spatula to carefully flip the patty, revealing the richly caramelized surface.

   Tip: A sturdy, thin edged metal spatula helps you cleanly scrape up all the flavorful crusty bits from the pan without tearing the meat.
10. 10Add the cheese

    

    Immediately after flipping the patty, place a thick slice of cheese directly onto the hot, freshly seared surface.

    Tip: Choose a cheese known for its melting qualities, such as American or a mild, young cheddar, to properly envelop the meat.
11. 11Cover to melt the cheese

    

    Cover the skillet immediately with a dark lid to trap the steam and heat. This gentle environment allows the cheese to melt slowly and evenly, completely enveloping the beef patty without overcooking the meat.

    Tip: If the cheese is stubborn to melt, add a tiny splash of water to the hot pan just before covering to generate extra steam.
12. 12Torch for a smoky flavor

    

    For an authentic char-grilled aroma, use a kitchen blowtorch to quickly scorch the surface of the melted cheese. This rapid burst of intense heat adds a subtle, smoky depth and visually appealing charred spots that elevate the burger to the next level.

    Tip: Keep the torch moving constantly to prevent the cheese from burning or becoming bitter.
13. 13Layer the salami

    

    Immediately after melting the cheese, layer generous slices of savory salami or pepperoni directly on top of the hot patty. The residual heat will slightly warm the cured meats, releasing their rich, spiced oils into the cheese for that signature pizza-burger flavor profile.

    Tip: For an even richer flavor, you can briefly sear the salami slices in the pan for a few seconds before layering them on.
14. 14Sprinkle with aromatic herbs

    

    Generously sprinkle dried oregano or parsley directly over the warm layer of salami. This burst of fragrant green herbs provides a classic Italian aroma that cuts through the richness of the meats and perfectly mimics the seasoning of a freshly baked pizza.

    Tip: Gently crush the dried herbs between your fingertips as you sprinkle them to release their essential oils and maximize the aroma.
15. 15Spread the spicy tomato sauce

    

    While the second beef patty is searing in the pan, spread a thick layer of homemade spicy tomato sauce over its browned upper crust. This saucy layer acts as the foundation for the double-patty build and ensures every bite is packed with tangy pizza flavor.

    Tip: Use a reduced, very thick tomato sauce to prevent the juices from soaking into the bun and making the burger soggy.
16. 16Melt the final cheese layer

    

    With the second patty added and topped with spicy tomato sauce, place a thick slice of cheese on top. Allow the heat from the pan to melt the cheese until it perfectly drapes over the meat and sauce. This double-layer of cheese is what makes the burger truly indulgent and helps bind all the ingredients together.

    Tip: To speed up the melting process and keep the patty juicy, you can cover the pan with a lid for about 10-15 seconds to trap the steam.

Storage & Reheating

Burn It Off

Frequently Asked Questions