Crockpot Pizza Burgers Recipe
Hey there—so, you know how everyone has that one recipe they pull out on days when they just can’t with the whole dinner kerfuffle? For me, it’s this Crockpot Pizza Burgers situation. I first stumbled into making these on a gloomy Thursday after work, when the only thing I really wanted was to order pizza and call it a day. But (of course!) my kids were clamoring for burgers instead. Enter: the great crockpot compromise! Not to go off on a tangent here, but I’ve sort of become the accidental slow cooker queen since then. And honestly, these pizza burgers have taken on a bit of a legendary status among my friends (if I can say so myself). Even my neighbor Jan (who is the definition of a picky eater) asks when I’m making them again.
Why You’ll Love This Crockpot Pizza Burger Magic
I whip this up when I want dinner to basically cook itself (because sometimes I have the attention span of a gnat). My family goes wild for it since it tastes like pizza but feels kinda like a burger—it’s the best of both worlds especially when I can’t decide what the heck to make and just want everyone to stop asking me “what’s for dinner?” every five minutes. (Bonus: The house smells amazing by midafternoon.) I used to struggle with getting the cheese just right—too runny, then too thick—until I just embraced the glorious messiness. Now, I lean into it, stringy mozzarella and all!
So What’s Going in the Crockpot? (Ingredients)
- 1 pound ground beef (sometimes I sneak in half turkey if I’m pretending to be healthy—nobody noticed yet)
- 1 small onion, diced (red onion’s good too, but I reach for the yellow because it’s always lurking in my pantry)
- 1 green bell pepper, diced (or use a handful of mini sweet peppers, honestly they’re less bitter)
- 1 can (15 oz) pizza sauce (Grandma used to buy Brand X only, but I think store brand tastes fine, just don’t tell her)
- 1/2 teaspoon garlic powder (fresh minced works too, I just never have it on hand)
- 1 teaspoon dried Italian seasoning or just chuck in some oregano and basil—precision is overrated
- 1 bag (8 oz) shredded mozzarella (sometimes I do “pizza blend” if it’s on sale)
- 1 cup mini pepperoni (you can use regular but, heads up, they don’t spread out as much)
- 6 buns or rolls (those bakery hoagie ones are legit, but cheap hamburger buns hold their own!)
- (Optional) Black olives, sliced (I always forget but my partner insists they “make” the recipe, whatever—a handful’s plenty)
How to Throw It All Together (Directions)
- Brown the beef over medium heat—dump it in a skillet, break it up, toss in some pepper if you’re feeling zesty. (I drain off most of the fat, but you do you.) This is when the cat usually appears, hoping for a sneaky bite.
- Add diced onion and green peppers. Cook until just soft, maybe 5-ish minutes, depending how chunky you like it. Sometimes I wander off for a minute here—just don’t let it burn.
- Sling the beef mixture into the crockpot. If you don’t have one, I guess a Dutch oven on very low would work, but watch it so it doesn’t scorch. Pour in the pizza sauce, garlic powder, and Italian seasoning. Stir it up; it will look kind of dubious right now—trust the process.
- Toss in half the mozzarella, all the pepperoni, and olives if you’re into that. Give it a good mix.
- Pop the lid on. Cook on LOW for about 3 hours, or HIGH for about 1.5. I prefer low if I’m home, but honestly, I’ve done both and—knock wood—haven’t ruined it yet.
- About 15 minutes before you’re ready to eat, sprinkle the rest of the mozzarella on top. Sometimes, I sneak a taste here and risk burning my tongue. Worth it. Let it melt in the steam. (If you’re using buns that could use a little toasting, now’s your chance—pop ‘em under the broiler or just leave them as is because life’s too short sometimes.)
- Spoon the mixture over the buns, grab a napkin (things tend to get wild), and serve hot.
What I’ve Learned After Messing Up a Few Times (Notes)
- If you forget to spray the crockpot with nonstick spray first, the clean-up is… less fun. Been there, not doing that again.
- Sometimes the cheese gets oddly stringy—that’s ok. Just stir. It sorts itself out. Or maybe that’s just my wishful thinking.
- You can use ground chicken, but, honestly, it was a bit bland for me, so spice it up more if you try.
Variations I’ve Experimented With (And a Miss or Two)
- I threw in mushrooms once—my sister in law loved it, but my kids acted like I’d ruined dinner forever.
- Trying to make it “healthier” with cauliflower rice was… a weird move; just, yeah, maybe don’t.
- If you love a spicy kick, some sliced jalapeños or a splash of hot sauce really livens things up.
- Oh, and shredded cheddar is totally fine if that’s all you have.
What If I Don’t Have the Right Tools? (Equipment)
I swear by my trusty 6-quart slow cooker; it gets a workout in my kitchen. But I’ve used a stovetop Dutch oven on low and it pretty much worked (just keep an eye on it & stir now and then so the bottom doesn’t scorch). If you’re desperate, a heavy-bottomed soup pot might do, but keep expectations realistic, ya know?
How to Handle Leftovers (Storage—and Real Talk)
Store any leftovers in a lidded container in the fridge for up to 3 days. Though honestly, in my house it never lasts more than a day! Reheat in the microwave or on the stove with a splash of water to keep it loose.
What Should You Serve Crockpot Pizza Burgers With?
I’m a big fan of pairing these with a big old bowl of kettle chips or, if I’m feeling “nicer,” a green salad. My kids have a weird ritual of dunking theirs in extra pizza sauce (don’t ask me why—they just do). Once, I even served this next to a batch of air fryer zucchini chips and it was surprisingly popular. Oh, and if you want inspiration on homemade buns, I’ve found this baking blog super helpful (even though I usually just buy them—who has time?).
Lessons I Had to Learn the Hard Way (Pro Tips)
- Do NOT skip draining off the beef grease; I rushed once and it turned out like a greasy pizza-puddle. Nope.
- I tried adding the mozzarella all at once, but actually, it melts better if you wait until the end for the second half.
- On second thought, toast the buns if you want less soggy bottoms—it’s worth the extra two minutes.
Real-Life Questions I’ve Been Asked (FAQ)
- Can you make this ahead?
Yep! Sometimes I cook the beef mix the night before, then just toss everything in the slow cooker the next day. Makes the after-work scramble way easier. - How spicy is it?
Not spicy at all—unless you go wild with jalapeños (trust me, you’ll know if you did). - Can I freeze the leftovers?
Technically, yes, but the cheese gets a bit weird in texture when thawed. It’s still edible; just expect things to look… different. - What if I don’t eat beef?
This actually works with crumbled veggie burgers or lentils! Not quite the same, but honestly still tasty. - Does it really taste like pizza?
It’s got the flavors, for sure—if you close your eyes and imagine a cross between a cheeseburger and pizza night, you’re there.
(Random aside before I forget: last week, I made these and totally blanked on the pepperoni. Nobody noticed, so now I wonder if I’ve been overthinking it all this time. Either way, it’s forgiving—run with what you’ve got!)
Ingredients
- 1 1/2 pounds ground beef
- 1 small onion, diced
- 1 cup pizza sauce
- 1/2 cup chopped pepperoni
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- 6 hamburger buns
Instructions
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1In a skillet over medium heat, brown the ground beef with the diced onion until the beef is no longer pink. Drain excess fat.
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2Transfer the cooked beef and onion mixture to the crockpot.
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3Add pizza sauce, chopped pepperoni, Italian seasoning, and garlic powder to the crockpot. Stir well to combine.
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4Cover and cook on low for 3 hours, stirring occasionally.
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5About 15 minutes before serving, stir in the shredded mozzarella cheese.
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6Serve the pizza burger mixture hot on hamburger buns.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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