Regina pizza burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

IT taste great!


For the Base:

4 hamburger patties

For the Topping:

2 canned tomatoes, peeled, chopped into small cubes and thoroughly mixed with a generous teaspoon of tomato puree, or you can also use some pizza sauce, about 4 or 5 tablespoons

1 generous tablespoon prosciutto or salty ham, chopped

1 generous tablespoon canned mushrooms, drained and chopped

mozzarella cheese sliced, enough to cover 4 patties or about a handful of grated “dry” mozzarella

1/2 clove garlic crushed or finely chopped

2 pinches dried oregano, only 1 pinch if using pizza sauce

1 pinch ground black pepper

For the Rolls:

2 fresh rolls, about the same size as the patties



Add the ham, mushrooms, garlic, oregano, and pepper to the tomato mix and stir through.

The patties should preferably be broiled under a grill or cooked on a Weber-like barbecue with the lid on.

Grill/broil the patties until half cooked and flip them over. Barbecue:- immediately spoon the sauce onto the patties, cover liberally with cheese and put the lid on the barbecue. Oven/Broiler:- wait a minute or two after turning the patties before you add the sauce and cheese. The burgers are ready when the cheese has melted.

I have made these Pizza Burgers in a frying pan and it works quite well but you have to adapt slightly. I pre-warmed the sauce before spooning it onto the turned patties, added the cheese and put a lid on the pan.

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a dry pan) just before the patties are done. Spread a little butter on the toasted surfaces, add the patty and enjoy a great tasting Regina Pizza Burger.
You could use 4 rolls and top the patty with the other half of the roll but I prefer them this way.