Description
Savor the bold flavors of this Pepperoni Burger Provolone Brioche, featuring juicy grilled beef patties topped with melted provolone, spicy pepperoni, and savory sautéed onions and peppers. Served on a soft brioche bun with a creamy garlic mayo, this gourmet burger is perfect for a rewarding homemade meal.
Ingredients
Scale
Burger and Toppings
- 12 slices of deli-style pepperoni
- 12 slices of provolone cheese
- 1 ½ pounds of 80/20 ground chuck
- A pinch of salt, garlic powder, and pepper for seasoning
- 1 red onion, finely chopped
- 1 green bell pepper, diced
- 1 can of pre-made pizza sauce
- Brioche buns (1 pack or 8 pieces)
Sauce
- ½ cup of mayonnaise
- 2 tablespoons of garlic paste
Cooking
- Butter (for sautéing the vegetables)
Instructions
- Chill the Patties: Shape the ground chuck into burger patties and place them in the fridge for 35 to 40 minutes to firm up for better grilling.
- Prepare Garlic Mayo: Mix the garlic paste thoroughly into the mayonnaise and set aside to use as the burger spread later.
- Sauté Vegetables: Dice the red onion and green bell pepper. In a hot cast iron skillet, melt some butter, add the diced vegetables with a pinch of salt, and stir continuously for 8 to 10 minutes until they become soft and aromatic. Remove from heat and set aside.
- Season and Grill Patties: Generously sprinkle the burger patties with salt, garlic powder, and pepper. Place them over direct heat on the grill and cook for about 6 minutes on one side.
- Warm Pepperoni: While the patties cook, heat a cast iron skillet and warm the deli pepperoni slices, cooking each side for 1 to 1.5 minutes to release their flavor and crisp edges. Remove and keep warm.
- Finish Grilling with Toppings: Flip the burger patties after the first 6 minutes, then grill the other side for 2 minutes. Spread a layer of pizza sauce over each patty, top with provolone cheese slices, and place the warmed pepperoni on top. Close the grill lid and cook for an additional 4 minutes to melt the cheese and heat through. Remove patties and place on a cooling rack.
- Toast Buns and Assemble: Lightly toast the brioche buns. Spread garlic mayo evenly on both the top and bottom halves. Place the grilled patties on the bottom buns, then layer generously with the sautéed onions and peppers. Cap with the top buns and serve immediately.
Notes
- Using 80/20 ground chuck ensures juicy burgers with enough fat for flavor.
- Resting the patties before grilling helps them hold their shape better on the grill.
- The garlic mayo adds a creamy, flavorful contrast to the savory toppings.
- Sautéing the vegetables ahead softens their texture and enhances sweetness.
- Cooking the pepperoni separately crisps the edges and brings out rich flavors.
- Grilling with the lid closed helps melt the cheese evenly and meld flavors.
- Use a cast iron skillet for best heat retention while cooking pepperoni and vegetables.
