Muffin Tin Pizza Burger Pies Are a Huge Hit with Picky Eaters
We’re pretty sure no kid — or adult, for that matter — will argue with this ultra-tasty mashup of pizza and burgers for dinner. How could you when ground beef is folded with rich tomato sauce, piled into a hamburger bun crust, showered with mozzarella cheese, and baked until gooey and melted? Then, there’s the icing on the cake: DIY toppings. Let everyone at the table garnish their pizza burger pies with their choice of pepperoni, olives, and basil to ensure dinner is as fun as it is delicious.
What makes this recipe brilliant is rather than making your own pie crust or rolling and cutting out store-bought dough, you’ll reach for a bag of split hamburger buns. Choose your family’s favorite, then press halves into the wells of a muffin tin for an instant crust that’s ready and waiting to be filled with meat and cheese.
To lend added goodness to these pizza burger pies, Prego®+ Hidden Super Veggies joins the party. The rich tomato sauce is made with a smooth blend of six super veggies: sweet potato, carrot, cauliflower, butternut squash, spinach, and roasted red pepper. It’s the perfect way to sneak extra goodness into every cheesy mouthful.
We also love making this recipe with Prego®+ Plant Protein, which is packed with 4 grams of protein from vegetables per serving, or double the protein of Prego® Traditional. Whatever jar you reach for, you can guarantee your family will be eager to turn this dinner into a repeat favorite.
Prep time 5 minutes
Cook time 23 minutes to 25 minutes
medium yellow onion
- 6 ounces
whole milk or part-skim low-moisture mozzarella cheese, shredded (1 1/2 cups)
- 1 tablespoon
- 1 pound
lean ground beef
- 1 cup
Prego®+ Hidden Super Veggies, plus more for serving
Freshly ground black pepper
Serving options: pepperoni, sliced olives, chopped fresh basil leaves
Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat the wells of a standard 12-well muffin tin with cooking spray. Split 6 hamburger buns. Press down on each half with your hands to flatten to 1/4-inch thick. Press a half cut-side up into each well.
Dice 1/2 medium yellow onion. Grate 6 ounces low-moisture mozzarella cheese on the large holes of a box grater (1 1/2 cups).
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and cook, breaking the meat into small pieces with a wooden spoon, until browned and no longer pink, 5 to 6 minutes.
Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Remove the pan from the heat and pour off and discard any remaining fat in the pan. Stir in 1 cup Prego®+ Hidden Super Veggies. Taste and season with kosher salt and freshly ground black pepper as needed.
Divide the meat mixture among the burger bun cups with a spoon, pressing down gently to fill. Sprinkle the cheese evenly over the cups. Bake until the cheese is melted and the edges of the buns are golden brown, about 10 minutes. Serve with more Prego®+ Hidden Super Veggies and pepperoni, sliced olives, and chopped fresh basil leaves, if desired.
Make ahead: The filling can be made up to 1 day ahead and refrigerated in an airtight container. Alternatively, freeze the baked pizza burger pies in a single layer on a baking sheet until solid. Transfer to a zip-top bag or airtight storage container and freeze for up to 3 months. Reheat, loosely covered with aluminum foil, from frozen in a 350ºF oven, or thaw in a single layer in the refrigerator overnight before reheating in the oven.
Storage: Leftovers can be refrigerated in an airtight container up to 3 days.