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Pizzaburger

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Ingredients for 6 servings:

  • 1 ½ kg minced meat, half and half
  • 2 slices of pizza (whole American pizzas, Supreme, Texas, etc.)
  • 3 eggs
  • Breadcrumbs, as needed
  • 3 large onions
  • 5 lettuce leaves
  • 2 large beefsteak tomatoes
  • Fried onions, as desired
  • 20 slice(s) gherkins, Danish (sweet), approx.
  • 500 g Cheddar cheese, or other spicy
  • ketchup
  • Sauce (hamburger sauce)
  • Salt
  • pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

insane burger beyond all kcal imagination

Preheat the oven to approximately 180°C fan/convection oven. Meanwhile, mix the minced meat with two finely chopped onions, the eggs, salt/pepper, and the breadcrumbs until smooth. Do not over-knead, so the minced meat retains its structure. Form two large, flat meatballs from the minced meat, larger than the diameter of a pizza, as the minced meat shrinks due to loss of water. Place each on a baking tray (aluminum foil underneath, baking paper on top, and then the minced meat) and place in the oven. After about 20-30 minutes, depending on the thickness (check occasionally), it will be cooked. Remove from the oven, place on a plate, and cover with aluminum foil to keep warm. Place the pizzas in the oven and bake according to the instructions (temperature usually 180-200°C) and to your liking. Leave one pizza on the tray and top with lettuce, tomato, ketchup, hamburger sauce, fried onions or the third sliced ​​raw onion, cucumber, and cheese. Then place a meatball on top and repeat the same process with the ingredients as before, then another meatball, then more ingredients, and finally place the second pizza upside down on top of the hamburger. If desired, you can sprinkle it with cheese and return it to the oven to melt and heat through. The amount of lettuce, tomatoes, etc. can be increased or decreased as desired, depending on your preference. Six people is just a guideline. We ate it with four people, but that was already quite a lot. If you have less minced meat, you might want to skip the second meatball and just make one.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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