Open-Faced Pizza Burgers Recipe
Open-Faced Pizza Burgers Recipe photo by Taste of Home
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 each: 205 calories, 8g fat (4g saturated fat), 36mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 16g protein.


  1. 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.
  2. Place on ungreased baking sheets. Broil 4 in. from the heat for 2 minutes or until cheese is melted.
  3. 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.
  4. To use frozen burgers: Thaw completely in the refrigerator. Sprinkle with cheese. Broil 4 in. from the heat for 2 minutes or until heated through and cheese is melted. Yield: 12 servings.
Originally published as Open-Faced Pizza Burgers in Taste of Home Ground Beef Cookbook 1999, p107

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jenrunn User ID: 5712696 88644
Reviewed Mar. 7, 2011

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

racegirlx2 User ID: 3156013 83702
Reviewed Oct. 30, 2008

"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."

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