Regina Pizza Burger
Regina Pizza Burger
Pizza Burgers are great and this Regina Pizza Burger is definitely no exception — the tastes are simply amazing. The traditional regina pizza recipe has no garlic so you might want to leave it out. When I order a regina pizza I always ask for extra garlic; to me the added garlic just seems to bring out the most awesome flavours.
This Regina Pizza Burger uses the Basic Hamburger patty as a base (recommended) but you could use any store-bought burger patty for convenience.
Serves 4
For the Base
- 4 Basic Hamburger patties
For the Topping
- 2 canned tomatoes, peeled and chopped into small cubes, mixed with a generous teaspoon of tomato puree (or 4 to 5 tablespoons of pizza sauce)
- 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
- 4 fresh rolls, about the same size as the patties
- Butter
Method
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-style barbecue with the lid on. Grill or broil the patties until half cooked and flip them over (how to regulate cooking temperature) .
- Barbecue: immediately spoon the sauce onto the patties, cover liberally with cheese and put the lid on.
- Oven or broiler: wait a minute or two after turning before adding the sauce and cheese.
- Frying pan: pre-warm the sauce before spooning onto the turned patties, add the cheese and cover with a lid.
The burgers are ready (when is my patty cooked?) when the cheese has melted.
Split the rolls and toast the cut surfaces lightly (under the grill, on the barbecue or in a dry pan) just before the patties are done. Spread a little butter on the toasted surfaces and add the patty.
You could use 4 rolls and top the patty with the other half but I prefer them open-faced — your choice!
Bon Appétit!