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Open-Faced Pizza Burgers

 Open-Faced Pizza Burgers
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
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 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.

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Open-Faced Pizza Burgers (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.