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This Cheese-Stuffed PBR Pizza Burger Is A Meaty Masterpiece

It’s pretty much every day we see wild dishes come through the metaphorical gates of FOODBEAST, but this one just might take the cake.

To celebrate National Pizza Month and our love for Pabst Blue Ribbon, we had our friend Cari a.k.a. Fatgirl Hedonist come up with the craziest pizza recipe she could think of. Needless to say, she delivered.

pizza burger

This meat party on a plate starts with some refreshing Pabst Blue Ribbon – because all good things do – and spicy Italian sausage. The sausages are braised gracefully in beer for about 15 minutes until cooked and juicy. If you’re human, you’ll want to scarf these babies down the second they’re done, but restrain yourselves – good things come to those who wait.

Things escalate quickly once you start cooking the mozzarella-stuffed burgers and topping them with even more mozzarella and some pepperoni. But then things take a twist for the insane – in the best way possible – when you whip out your leftover pizza and turn the slices into BUNS.

pizza burger

Holy. Shit.

Try not to have a heart attack from pure shock and awe once you assemble the burgers and garnish with fresh tomatoes and basil.

If you’re not hungry or feeling propelled to head to your nearest supermarket to gather these ingredients and make this ish for yourself, we don’t know you.

Happy National Pizza Month, friend. Be sure to celebrate in style by tagging all your pics with #inpizzawecrush.

Estimated prep time: 15 minutes
Estimated cook time: 30-35 minutes
Estimated total time: 45-50 minutes

4 slices pizza, preferably cheese (like from Papa Johns or Dominos)
1 lb ground chuck (80/20) divided into two balls
6 slices mozzarella cheese
6 slices pepperoni
6 fresh basil leaves, minced
1 roma tomato, thinly sliced
1 can PBR
½ yellow onion, slice
2 spicy Italian sausages

Step 1
In a non-stick skillet, place your two sausages over medium high and brown them on all sides. Once browned, remove from the heat, slice them in half lengthwise without fully separating, then set aside. Increase the heat to high, throw the onions into the same skillet, and sauté until soft.

Step 2
Add one can of PBR to onions, pinch of salt, and place the sausages back into the skillet and bring to a boil. Once boiling, cover the skillet and reduce heat to medium. Cook for 15 minutes.

Step 3
While the sausages are being braised in the beer, heat a cast iron griddle or similar pan over medium heat until warm. While the griddle warms up, grab a slice of mozzarella and fold it over twice until you have four small squares. Grab one of your balls of meat and – using your thumb – make an indentation in the meat to place the cheese in. Gently cover all of the cheese with the meat making sure there are no holes where the cheese can seep out, and form it into a burger patty. Evenly sprinkle salt and pepper over the top of the patty. Repeat this same process for the other ball of ground beef.

Step 4
Place the patties on the griddle, seasoned side down. Using a large, sturdy metal spatula, gently press down on the patties. Evenly season the uncooked side of meat with salt and pepper. While the burgers are cooking, grab your four slices of pizza and cut a four inch-ish circle out of them. If you have a large biscuit cutter, you can use one of those. These will be your burger buns.

Step 5
After three minutes, you should see the edges of your burger have turned brown and crisp. Once you see that, gently slide a spatula under the burger and flip it over. Put two slices of mozzarella cheese on top of each burger as well as 3 pepperoni slices and cook for one more minute.

Step 6
Once the burger is fully cooked, it’s time to assemble. Place the burgers over your cut out pizza slices. Then, pile an Italian sausage on top of each burger, some cooked onions, tomato slices and lastly some minced basil. Enjoy!

Created in partnership with Pabst Blue Ribbon


The Deep-Fried Spaghetti Dog on a Stick


Nick from Dude Foods has a gift for making us envious of his mouth-watering creations. It’s like this guy wakes up and has epiphanies that inspire him to make macaroni cheeseburgers and Doritos-crusted bacon.

This time he busted out the ol’ fryer and made a Deep Fried Spaghetti Dog on a stick.

The name says it all, as he basically shoved a stick through a grilled Italian sausage and wrapped it in cooked spaghetti. He battered it in flour, egg and Italian breadcrumbs, then put it in a deep fryer (Oil at 375 degrees) for about 45 seconds.

The end result is what we would imagine an Italian corn dog would look like, as he fried it until it was golden brown and dipped it in marinara sauce.

Nick then hinted at possibly wrapping the sausage in mozzarella cheese next time, then layering it with spaghetti for a Cheesy Deep Fried Spaghetti Dog. We can only assume that would be artery-cloggingly delicious as well.


The Notorious P.I.G. Poutine

Poutine, that delicate concoction of French fries, cheese curds and brown gravy that seems to make those Canadians go ‘EH. OK, terrible intros aside, through the eyes of our friend Eugene we get a look at a fabulously named Notorious P.I.G. Poutine, a dish piledhigh with poutine normalities, plus Carolina pulled pork, double smoked bacon and Italian sausage.

The dish, a product of the The Big Cheese Poutinerie in Calgary, was described by Eugene as “mediocre,” but “probably unreal if you were drunk.” I hope that’s enough introspection and criticism, even though this site was built to spread foodie love. It does look unreal though, next time I’m in Calgary, I’ll be giving this a try!

Fast Food

Pizza Hut Reveals A New Bacon, Pepperoni and Sausage Stuffed Crust Option

Pizza Hut is using this Sunday as a launch date for their new Ultimate Stuffed Crust Pizza, a limited time only variety that tucks in chunks of meat and cheese into that lonely pizza crust. The ‘Meaty‘ option fills your crust* with pepperoni, Italian sausage, bacon and cheese. The ‘Pepperoni‘ option leaves your crust relatively leaner, stuffed with pepperoni and cheese. Pricing for the Ultimate Stuffed Crust Pizzas sits at $12.99 for up to 3 toppings.

*That’s What She Said


Slater’s 50/50 Reveals the “Pizza Burger”

Slater’s 50/50 has been garnering an audience of people who are quick to flock to their Facebook at the first of the month to find out what limited edition menu item will see a couple week’s exposure as “Burger of the Month”. This month’s winner is the Pizza Burger, a crazy item that features a patty made from 50% ground beef and 50% ground Italian sausage topped with a house made red pepper marinara and fried mozzarella sticks. The sandwich is further customizable in one of three directions: Pepperoni, Supreme and Hawaiian.


Italian Sushi Rolls

Many manly men, including some of my Italian and Middle Eastern counter-parts, find that there is “no bulk in sushi”. That is exactly the phrase I’ve heard used, and I have no idea what it means. Hopefully, this creative alternative will be something they can latch on to: Italian Sushi Rolls. These heftier rolls are filled with cheesy orzo, Italian sausage, roasted peppers, basil all wrapped in Prosciutto. Culinary genius Dan gives us the play-by-play on his blog, if you’re so inclined to try to make a couple rolls on your home turf!


The Tailgater Burger

The Tailgater burger comes complete with two hamburger patties, a turkey burger, a brat, an Italian sausage, a hot dog, a turkey dog, three pieces of cheese, bacon, spinach, artichoke dip and a fried egg. Best served warm, with a beer, best served cold. I’m. So. Hungry. For. This. (PicThx DudeFood)


Pork Orgy

If you’re out for the kill, this Pork Orgy will do the trick. Made from a 2lb bacon weave that’s stuffed with a pound of ground pork, a pound of spicy Italian sausage and a pound of cooked bacon for good measure. Applewood smoked for that darkness and finally basted with bourbon BBQ sauce for that extra flavor. I could get used to this! (Thx TIWYF)