Ingredients:

  • 1.5 lbs Ground Chuck (80/20 lean-to-fat ratio)
  • 1 tsp Dried Oregano
  • 1/2 tsp Crushed Fennel Seeds
  • 1 tsp Kosher Salt
  • 1/2 tsp Coarse Black Pepper
  • 20 slices Deli-style Pepperoni
  • 4 Brioche Buns
  • 3 tbsp Unsalted Butter, softened
  • 1/2 tsp Garlic Salt
  • 1 tsp Fresh Parsley, finely minced
  • 1/2 cup Thick Pizza Sauce
  • 1.5 cups Shredded Whole-milk Mozzarella
  • 4 leaves Fresh Basil

Instructions:

  1. In a medium mixing bowl, gently combine the ground chuck, oregano, crushed fennel seeds, salt, and black pepper. Avoid overworking the meat to ensure a tender texture.
  2. Divide the seasoned beef into 4 equal portions (approximately 6oz each) and shape into patties slightly wider than the buns.
  3. Press 5 slices of pepperoni firmly into the top of each raw patty, ensuring they are slightly embedded into the meat.
  4. In a small bowl, mix the softened butter, garlic salt, and minced parsley. Spread the garlic butter evenly over the cut sides of the brioche buns.
  5. Heat a large cast iron skillet over medium-high heat. Place patties in the skillet pepperoni-side down. Sear for 4 minutes until the pepperoni is crisp and mahogany-colored.
  6. Flip the patties and cook for an additional 4 minutes until the internal temperature reaches 155°F (68°C).
  7. While the burgers cook, place the buttered buns on a baking sheet and broil for 1-2 minutes until golden brown.
  8. Assemble by spreading pizza sauce on the bottom buns. Place the cooked patties on top, followed by a generous portion of shredded mozzarella.
  9. Place the open-faced bottom halves under the broiler for 2 minutes until the cheese is bubbly and shows toasted 'leopard spots'. Top with fresh basil and the top bun.