- Ground Beef
- Fresh Parsley
- Pizza Seasoning
- Hot Pepper Flakes
- Marinara Sauce
- Pepperoni Cheese
you’re going to need some ground beef of course you can choose ground beef of your choice you’ll need fresh parsley, garlic, parmigiana this is just some pizza seasoning which is just a combination of share the hot pepper flakes oregano garlic onion and basil. you need some marinara sauce homemade or store-bought up to you you’ll need some sauce sauce some salt and then you’ll need some pepperoni cheese of your choice and some buns although I have to say you don’t even have to eat these own buns if you want to just eat it as is with a side dish of some sort they’re really fantastic I’ve got my skillet preheating over about medium-high heat I also have a broiler going.
I like to crisp up the pepperoni on top of my cheese but you don’t have to do that you can just go ahead and add the pepperoni to a sauce and pepperoni munchies but we’ll get to that in a little bit let’s get mixing cheering ground beef. I’m going to add a healthy pinch of salt my pizza seasoning a good grading of parm now this is important. I want about 1/4 to 1/3 of a cup of freshly grated parm. I think freshly grated parm makes the biggest difference and since this is a bit of a coarse grater you can really you’ll really be able to get that lovely salty parmi flavor come through and then. I’m also going to grate in the garlic as well you can chop it but I just have my grater here and it’s going to grate it so that it mixes in evenly last clove of garlic and then my chopped up parsley you can chop it up real fine if you want to different get all the garlic up off of that if you have a really big cast-iron skillet I would suggest you make these in there in fact I a lot of times make mine in my cast-iron skillet because I just make two at a time so it’s easy.
I don’t have a cast-iron skillet that will hold all four them nicely so, I’m just going to make it in that skillet which works really well just make sure you pre-heat it over high heat and you just drizzle a little bit of clear vegetable oil or light olive oil got that makes you don’t want to over mix it and then.I’m going to just score this into four so I can get four even burgers now I have been a really big fan of thin burgers I don’t know what it is but I’ve been going for a thinner burger rather than a fat burger recently just because that’s webbing into so, I kind of just make it like that right not too thin not too thick and I’m just going to collect them on my place and then once .I have them all formed.
I’m going to pop them onto my into my husband skillet all right burger make sure you make a little bit of an indent in the center so as it puffs up as it cooks they cook evenly yes these don’t take long they probably take about three minutes or so on each side get the one flattened out on this smell so good already because we’ve got the chopped parsley and the garlic and the parm in there it can just like it hits you the second it touches the heat I’m going to let this cook for a bit once they’re done on one side I’ll flip them that I’ll show you when we get there I’m going to go just clean my hands and then I’m maybe back and we’ll put the burgers don’t start flipping me oh look at that aren’t they gorgeous.
5I mean come on I always like to add a little drizzle vegetable oil or olive oil through my seal it if I’m not using cast iron not enough to have them swim and fry but just enough of that nothing really fixed and it helps create that beautiful crust you’re going to think about three minutes but in about two minutes women start adding our toppings and then it’s consistent finish up cooking in the under boiler for the last minute so I mean you right back here for the toppings on and it will pop it in the other all right now we pop it with some good marinara sauce you know if you’ve got some marinara sauce always in your fridge or freezer you don’t even have to make any last minute or you can always buy some of the grocery store if you choose to so anything just make these it really quickly oh so good now you can put the T the pepperoni at this point on top of the sauce or you can put on top of the cheese.
Which is what I’m going to do I’m going to do two burgers with provolone sue with MA and I’m going to add the pepperoni on top and then pop it under the broiler so that the cheese melts and that the pepperoni kind of crisps up a little bit to get some more pepperoni on there if, you want to no matter.I’m just gonna yeah I’m good like this pop it under the broiler you can set up a four piece pepperonis