Pizza Burger Burger in 30 Minutes

Instructions:

1. In a large bowl, combine your 1 lb lean ground beef and 0.5 lb Italian sausage. Use your hands to gently break the meat apart. Add the 0.5 tsp kosher salt and 0.5 tsp coarse black pepper. Adding the salt now helps the proteins bind, giving the burger a steak like texture rather than a loose crumble.
2. Fold in the 0.25 cup finely minced pepperoni, 1 tsp dried oregano, 0.5 tsp garlic powder, and 0.25 cup grated Parmesan cheese. Mix until just combined. Overworking the meat will make it tough and rubbery, so stop the moment the spices are visible throughout the mixture.
3. Divide the mixture into 6 even portions and shape them into patties about 2 cm thick. Make a small thumbprint indentation in the center of each patty. This prevents the football effect where burgers puff up in the middle during cooking. Keep these cold until the moment they hit the heat.
4. Heat your skillet over medium high heat until a drop of water dances on the surface. Place the patties in the pan, working in batches if necessary to avoid overcrowding. Sear for 4 minutes until a dark, crusty seal forms on the bottom. Flip carefully.
5. While the second side cooks, spoon about 1 tablespoon of the 0.5 cup thick pizza sauce onto the top of each patty. This allows the sauce to warm through and slightly caramelize against the meat. Cook for another 3-4 minutes until the internal temperature hits 71°C (160°F).
6. While the burgers finish, mix your 2 tbsp softened butter with 0.5 tsp garlic salt. Spread this generously onto the cut sides of your 6 brioche rolls. Place the buns cut side up on a baking sheet and toast them under a broiler for 1-2 minutes until the edges are golden and crackling.
7. Place the cooked patties onto the bottom halves of the toasted buns. Top each with a generous portion of the 2 cups shredded mozzarella. Return the open faced burgers to the broiler for 1 minute until the cheese is bubbling and showing charred brown spots. Add the top bun and serve immediately.