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Open-Faced Pizza Burgers Recipe

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I'm not sure where I first saw this recipe, but I'm glad I did! My family requests these burgers often. A dash of oregano livens up canned pizza sauce. - Sharon Schwartz, Burlington, Wisconsin

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Open-Faced Pizza Burgers Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

5 25 30

Ingredients

1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (15 ounces) pizza sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon sugar
1/2 teaspoon dried oregano
6 hamburger buns, split and toasted
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the pizza sauce, mushrooms, sugar and oregano; mix well. Spoon onto buns; sprinkle with mozzarella cheese.
Place on ungreased baking sheets. Broil 4 in. from the heat for 2 minutes or until cheese is melted.
To freeze for quick lunches later, place the split and toasted buns on a baking sheet. Spoon the meat mixture onto buns; freeze for 1 hour. Transfer to heavy-duty resealable plastic bags or airtight containers.
To use frozen pizza burgers:: Thaw pizza burgers in the refrigerator; sprinkle with cheese. Broil 4-in. from heat for 2 minutes or until cheese is melted. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 205 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 357 mg sodium, 15 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Open-Faced Pizza Burgers in Taste of Home Ground Beef Cookbook , p107

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Reviews for Open-Faced Pizza Burgers (2)

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Reviewed on Mar. 07, 2011 by jenrunn

This was wonderfull, quick and easy and good. My whole family enjoyed.

Reviewed on Oct. 30, 2008 by racegirlx2

My girlfriends mom used to make a similar recipe but the recipe is slightly different. She used SPAM with the ground beef, tomato soup and paste along with Extra Sharp Cheddar Cheese (preferably Crackerbarrel). I have since modified the recipe and use pizza sauce in mine sometimes for variation, throw in some sliced pepperoni. My daughter now makes these for her family.