Name: Smoked Pizza Burger Recipe: Ultimate Beef & Cheese Melt
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 25 min
Yield: 6 servings
Ingredients: 2 pounds (approx. 900g) ground beef, 80/20 chuck; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika (optional); 1.5 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; Oil (for brushing patties); Mesquite peppercorn seasoning blend; 4-6 brioche, pretzel, or classic sesame seed burger buns; 1 cup (approx. 240ml) pizza or marinara sauce; 8 ounces (approx. 225g) shredded low-moisture mozzarella cheese; 4 ounces (approx. 115g) thinly sliced or shredded provolone cheese; 3 ounces (approx. 85g) pepperoni slices; Optional toppings: Sautéed mushrooms, cooked crumbled beef Italian sausage, sliced bell peppers, black olives, sliced red onion; Fresh basil leaves (for garnish, optional); Drizzle of honey; Wood chips or chunks (hickory, cherry, apple, or oak); Water pan (if using a smoker that requires one); Optional garnishes: Crisp lettuce leaves, sliced fresh tomatoes, dried oregano, red pepper flakes

Smoked Pizza Burger – have you ever dreamt of a culinary creation that transcends the ordinary, combining two ultimate comfort food champions into one magnificent masterpiece? Well, your dreams are about to become a delicious reality. I am thrilled to introduce you to a dish that perfectly marries the smoky allure of a backyard barbecue with the irresistible, cheesy goodness of your favorite pizza, all nestled around a juicy burger patty.

While the exact origins of this ingenious fusion might be lost in the annals of innovative home cooking, its concept draws inspiration from the global love affair with both pizza and burgers. These are dishes that have evolved over centuries, becoming staples in countless cultures, loved for their versatility and comforting familiarity. The brilliance of the Smoked Pizza Burger lies in its audacious spirit – taking the familiar and transforming it into something spectacularly new.

We’re not just making a burger; we’re crafting an experience that speaks to the soul of every food lover.

People absolutely adore this dish not just for its novelty, but for the incredible symphony of flavors and textures it delivers. Imagine that perfectly seasoned, smoky patty, blanketed in melted mozzarella and your choice of classic pizza toppings, all infused with a subtle wood-fired aroma. It’s the ultimate bite – juicy, savory, gooey, and with that distinct smoky depth that elevates it far beyond a simple meal. Prepare to embark on a flavor journey that will redefine your idea of comfort food.

Ingredients:

For the Smoked Burger Patties:
- 2 pounds (approx. 900g) high-quality ground beef, preferably 80/20 chuck for optimal flavor and juiciness. I find this fat-to-lean ratio creates the perfect texture and prevents the burgers from drying out during the smoking process, which is key for a truly delicious Smoked Pizza Burger.
- 1 tablespoon Worcestershire sauce: This adds a wonderful savory depth and umami that complements the smoky flavor beautifully.
- 1 teaspoon garlic powder: A subtle hint of garlic without the raw bite of fresh garlic.
- 1 teaspoon onion powder: Adds another layer of aromatic flavor.
- 1 teaspoon smoked paprika (optional, but highly recommended for an extra layer of smoky goodness).
- 1.5 teaspoons kosher salt, or to taste: Seasoning is vital!
- 1 teaspoon freshly ground black pepper, or to taste.
For the Buns:
- 4-6 brioche, pretzel, or classic sesame seed burger buns. I personally love a brioche bun for its slightly sweet and rich profile, which pairs wonderfully with the savory and smoky elements of our Smoked Pizza Burger.
For the Pizza Toppings & Cheese:
- 1 cup (approx. 240ml) your favorite pizza sauce or marinara. I recommend a good quality, robust sauce that can stand up to the strong flavors of the smoked patty.
- 8 ounces (approx. 225g) low-moisture, part-skim mozzarella cheese, shredded. Using low-moisture cheese prevents the burger from becoming too watery.
- 4 ounces (approx. 115g) provolone cheese, thinly sliced or shredded. Provolone adds a fantastic tangy and slightly sharp counterpoint to the mozzarella.
- 3 ounces (approx. 85g) pepperoni slices. You can use mini pepperoni or standard slices. For an extra touch, I sometimes crisp these up slightly beforehand, but it’s not strictly necessary as they’ll get heat on the burger.
- Optional additional toppings (choose your favorites!):
  - Sliced mushrooms (sautéed beforehand for best results)
  - Cooked and crumbled Italian sausage
  - Thinly sliced bell peppers
  - Black olives, sliced
  - Thinly sliced red onion
  - Fresh basil leaves, for garnish.
For the Smoking Process:
- Wood chips or chunks (hickory, cherry, apple, or a blend are excellent choices). I often go for hickory for its robust smoke flavor, or cherry for a slightly sweeter, fruitier smoke that complements the pizza elements beautifully. You’ll need enough to produce smoke for at least 60-90 minutes.
- Water pan (if using a smoker that requires one, or for added moisture).
Optional Garnishes:
- Crisp lettuce leaves (e.g., Romaine or butter lettuce)
- Sliced fresh tomatoes
- A sprinkle of dried oregano or red pepper flakes.

Preparing the Smoked Burger Patties:

Prepare the Ground Beef: In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, garlic powder, onion powder, smoked paprika (if using), kosher salt, and black pepper. It’s crucial not to overmix the meat, as this can lead to a tough and dense burger patty. Use your hands and mix just enough until the seasonings are evenly distributed throughout the meat. Think of it as folding the ingredients together rather than kneading.
Form the Patties: Divide the seasoned beef mixture into 4 or 6 equal portions, depending on your desired burger size. For a substantial Smoked Pizza Burger, I typically aim for 1/2-pound patties. Roll each portion gently into a ball, then flatten it into a disc approximately 1-inch thick.
Create the Dimple: With your thumb or the back of a spoon, press a shallow indentation (a “dimple”) into the center of one side of each patty. This simple trick is a game-changer because it helps prevent the burger from bulging in the center as it cooks, ensuring a flat surface for your delicious pizza toppings. Without it, you might end up with a domed patty that makes stacking toppings a challenge.
Chill the Patties: Place the formed patties on a plate or baking sheet lined with parchment paper and refrigerate them for at least 30 minutes. This step helps the patties hold their shape better during the smoking process, ensuring they stay intact while absorbing that wonderful smoky flavor. It also provides a bit of a buffer against overcooking.

Setting Up Your Smoker or Grill for the Perfect Smoke:

Prepare Your Smoking Apparatus:
- For a Dedicated Smoker: Fill your water pan (if applicable) and preheat your smoker to a consistent temperature of 225-275°F (107-135°C). Add your chosen wood chips or chunks according to your smoker’s instructions. You want a steady stream of thin, blue smoke, not thick white smoke, which can impart a bitter flavor.
- For a Charcoal Grill (with indirect heat setup): Arrange your charcoal briquettes on one side of the grill for indirect cooking. Once the coals are hot and covered in ash, add a handful of pre-soaked wood chips directly onto the coals, or use a smoker box placed on the coals. Place a drip pan filled with a little water on the empty side of the grill to help maintain moisture. Aim for a consistent internal grill temperature of 225-275°F (107-135°C).
- For a Gas Grill (with indirect heat setup): Turn one or two burners on low to medium-low, creating an indirect heat zone. Place a smoker box filled with dry wood chips (or wood chips wrapped in foil with poked holes) over the lit burner(s). Close the lid and allow the grill to preheat to 225-275°F (107-135°C) and start producing smoke.
Maintaining consistent temperature is paramount for effectively smoking your Smoked Pizza Burger patties and achieving that deep, smoky flavor without overcooking.
Choose Your Wood Chips: The type of wood you use will significantly impact the final flavor profile of your Smoked Pizza Burger.
- Hickory: Offers a strong, classic BBQ smoke flavor that is robust and savory.
- Cherry: Provides a sweeter, milder smoke with a beautiful reddish hue to the meat.
- Apple: Very mild and slightly sweet, excellent for a more subtle smoke flavor.
- Oak: A medium-strong, versatile smoke that pairs well with beef.
Feel free to experiment with blends to find your personal favorite for this dish!

Smoking the Burger Patties and Initial Topping:

Begin the Smoking Process: Once your smoker or grill is at the target temperature and producing steady smoke, place the chilled burger patties directly on the grates over the indirect heat zone. Close the lid.
Smoke the Patties: Allow the patties to smoke for approximately 60-90 minutes, or until an internal temperature of around 130-135°F (54-57°C) is reached for a medium-rare burger. Use a reliable meat thermometer for accuracy. The goal here is to infuse the patties with a beautiful smoky flavor, not to cook them entirely through at this stage. You’ll notice the edges developing a nice smoke ring and color. Resist the urge to frequently open the lid, as this releases precious smoke and heat, extending cooking time.
Prepare for Pizza Toppings: While the patties are smoking, take this time to prepare your additional pizza toppings. If using mushrooms or Italian sausage, ensure they are cooked and ready. Shred your cheeses if you haven’t already. Warm your pizza sauce gently in a small saucepan. Toast your burger buns lightly now, or save this step for the very end, just before serving, depending on your preference for warmth and crispness.
Apply the First Layer of Pizza Toppings: After the patties have reached the desired initial internal temperature and are thoroughly infused with smoke, carefully open your smoker or grill. Spoon a generous amount of warm pizza sauce over each patty, spreading it evenly. Then, layer a mix of shredded mozzarella and provolone cheese on top of the sauce. Finally, arrange your pepperoni slices and any other cooked toppings (like sautéed mushrooms or crumbled sausage) over the cheese.
Melt the Cheese and Finish Cooking: Close the smoker or grill lid again. Continue to cook for another 10-15 minutes, or until the cheese is beautifully melted, bubbly, and slightly browned in spots, and the internal temperature of the burgers reaches your preferred doneness (e.g., 140-145°F / 60-63°C for medium, 150-155°F / 65-68°C for medium-well). The melting cheese and further cooking in the smoky environment are what truly transform this into a magnificent Smoked Pizza Burger.
Rest the Burgers: Once the cheese is perfectly melted and the burgers are cooked to your liking, carefully remove them from the smoker or grill. Transfer them to a clean plate or cutting board and let them rest for 5-10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the patty, resulting in a much juicier and more flavorful burger.

Assembling and Serving Your Smoked Pizza Burger:

Prepare the Buns: While the burgers are resting, if you didn’t toast your buns earlier, now is the perfect time. Lightly toast the cut sides of your brioche, pretzel, or classic burger buns on a separate grill, a skillet, or under the broiler until golden brown. This adds a nice texture and prevents the bun from getting soggy from the juicy burger and toppings.
Final Assembly: Place the bottom half of a toasted bun on your serving plate. If desired, you can add a fresh lettuce leaf or a slice of tomato on the bottom bun for added freshness and crunch.
Add the Smoked Pizza Burger Patty: Carefully transfer one of the hot, cheese-laden Smoked Pizza Burger patties onto the bottom bun. The melted cheese and sauce should be securely hugging the patty.
Garnish and Serve: If you’re using fresh toppings like thinly sliced red onion or extra fresh basil leaves, arrange them artistically on top of the melted cheese. Place the top half of the toasted bun on your burger. For an extra touch of Italian flair, you can sprinkle a tiny pinch of dried oregano or red pepper flakes over the top bun or the burger itself.
Enjoy Immediately: Serve your incredible Smoked Pizza Burger immediately, perhaps with a side of crispy seasoned fries, a fresh green salad, or some onion rings. The combination of the deep smoky flavor, the savory beef, and the classic pizza toppings creates an unforgettable culinary experience that will have everyone asking for more. Every bite of this Smoked Pizza Burger is a testament to the joy of combining two beloved comfort foods!

Conclusion:

So, there you have it, my friends! We’ve journeyed through the steps of creating what I genuinely believe is a culinary masterpiece, a dish that takes everything you love about two classic comfort foods and elevates them to an entirely new level. This isn’t just another burger; it’s an experience, a statement piece for your dinner table or your next backyard gathering. The irresistible smoky aroma, the perfectly cooked patty, the bubbling, gooey cheese, and that hint of pizza sauce and toppings – it all comes together in a symphony of flavors and textures that will undoubtedly leave you craving more. I promise you, once you take that first glorious bite of this unique creation, the Smoked Pizza Burger, you’ll understand why I’m so enthusiastic about it. It’s comforting, it’s exciting, and it’s surprisingly straightforward to achieve such spectacular results. This isn’t just food; it’s an event, a conversation starter, and a surefire way to impress anyone lucky enough to share a meal with you. It truly redefines what a burger can be, blending the best of both worlds into one unforgettable bite.

Elevate Your Smoked Pizza Burger Experience: Serving Suggestions & Variations

Now, let’s talk about enjoying your incredible new creation. While a classic burger deserves classic accompaniments, the Smoked Pizza Burger opens up a whole new world of possibilities. For a traditional approach, a generous serving of crispy curly fries or perfectly golden onion rings would be absolutely divine. Don’t forget a fresh, vibrant coleslaw to cut through the richness and add a delightful crunch. If you’re leaning towards something a little lighter, a simple green salad with a zesty vinaigrette would provide a refreshing counterpoint. Think about roasted garlic potatoes or even some grilled corn on the cob during summer months for a truly complete feast. For those who love to experiment, consider sliding your burger onto a toasted ciabatta bun for extra chew, or even a pretzel bun for a touch of savory sweetness. You could also try different cheese blends – perhaps a sharp provolone with a creamy fontina, or a spicy pepper jack for an extra kick. Don’t be shy about varying the pizza toppings either! A sprinkle of fresh basil after cooking, some thinly sliced black olives, sautéed mushrooms, or even a few roasted red peppers can transform the flavor profile. For a truly indulgent twist, a drizzle of balsamic glaze or a sprinkle of chili flakes could add an unexpected layer of complexity. This recipe is robust enough to handle your creative flair, so feel free to make it your own signature dish.

But wait, there’s even more fun to be had! Imagine turning these into mini sliders for your next party, making them easier to handle and perfect for mingling. Or perhaps go supersized and create a massive “pizza burger” platter to share, slicing it into wedges like a pizza! The beauty of this recipe lies in its adaptability. Pair it with your favorite craft beer, a refreshing iced tea, or a classic root beer for the ultimate comfort food experience. Whatever you choose, the key is to savor every single moment and the unique blend of flavors this dish offers.

So, what are you waiting for? I truly, deeply encourage you to roll up your sleeves, gather your ingredients, and embark on this delicious adventure. You won’t regret dedicating an afternoon to the magic of smoke and sizzle that culminates in this incredible dish. I can’t emphasize enough how rewarding it is to bite into something you’ve crafted with your own hands, especially when it’s this spectacular. Once you’ve made your own batch, please, please, please come back and share your experience with me! What did you love most about it? Did you try any unique variations? What serving suggestions did you discover? Your insights and photos inspire me and the entire community of home cooks. Let’s see your masterpieces! I’m genuinely excited to hear all about your culinary journey with this recipe. Happy cooking, and even happier eating!