Ingredients
Serves 6
1 lb (454 g) ground beef (80/20 for juiciness)
½ lb (227 g) bulk Italian sausage (sweet or hot—casings removed)
2 Tbsp unsalted butter
8 oz cremini mushrooms, thickly sliced (¼-inch)
½ medium yellow onion, finely diced
2 cloves garlic, minced
½ tsp dried marjoram (or oregano—marjoram is sweeter, more floral)
3 cups (720 ml) high-quality marinara sauce (* Rao’s or homemade preferred*)
Kosher salt and freshly ground black pepper
6 English muffins, split (whole wheat or sourdough for extra flavor)
2 oz pepperoni, diced (⅛-inch)
1½ cups (170 g) low-moisture mozzarella, shredded (blocks, not pre-shredded)
Optional upgrades: ¼ cup grated Parmesan, 1 tsp red pepper flakes, fresh basil for garnish
Step-by-Step Instructions
Sear & sauté: In a large skillet over medium-high heat, brown beef and sausage, breaking into small crumbles, 5–6 minutes. When halfway cooked (still slightly pink), add butter, mushrooms, and onion. Cook 6–8 minutes—until meat is browned, mushrooms release and reabsorb liquid, and onions are soft and golden.
Build flavor: Reduce heat to medium-low. Add garlic and marjoram; stir 1 minute until fragrant. Pour in marinara; season with ¾ tsp salt and ½ tsp pepper. Simmer gently 7–10 minutes—until slightly thickened and flavors meld. Taste and adjust.
Toast the base: While sauce simmers, arrange muffin halves, cut-side up, on a foil-lined baking sheet. Broil 1–2 minutes—until golden and crisp. Watch closely—English muffins burn fast.
Assemble & melt: Divide meat sauce evenly over toasted muffins (about ½ cup each). Top with pepperoni, then mozzarella. Broil 2–3 minutes—until cheese is bubbly, edges browned, and pepperoni crisps slightly.
Serve hot: Let rest 1 minute (cheese sets slightly). Garnish with fresh basil or red pepper flakes if desired.
Tips for Perfect Gravy
(Note: This is intentionally ragù-based—but for extra richness, stir 2 Tbsp heavy cream into the sauce at the end.)
Serving Suggestions
With a side of garlicky roasted broccoli or Caesar salad
Drizzled with balsamic glaze for sweet-tangy contrast
Stacked with a second muffin half for a true “burger” experience
Paired with a crisp Pilsner or Chianti
Storage & Make-Ahead Tips
Sauce only keeps refrigerated 4 days or frozen 3 months. Reheat gently before assembling.
Assemble (unbroiled) up to 2 hours ahead; refrigerate. Add 1 minute to broil time.
Do not freeze assembled burgers—muffins become soggy.
Frequently Asked Questions
Can I use ground turkey?
Yes—add 1 Tbsp olive oil and 1 tsp fennel seeds to mimic sausage depth.
No English muffins?
Substitute small ciabatta rolls, bagel halves, or thick sourdough slices.
How to prevent sogginess?
Toast muffins until deeply golden—this creates a moisture barrier. Don’t over-sauce (½ cup max per muffin).
Allergy Information
Contains: Wheat, dairy, pork (in sausage/pepperoni), soy (in most marinara—check label).
Nut-free, fish/shellfish-free.
Gluten-free option: Use GF English muffins and ensure sausage/marinara are GF.
Nutrition Facts
(Per burger, 1 muffin half + toppings)
Calories: 620 | Protein: 32g | Fat: 34g (sat 14g) | Carbs: 45g | Fiber: 3g | Sugar: 8g | Sodium: 1,150mg
Final Thought
This isn’t fusion for fusion’s sake—it’s intentional indulgence. It honors two beloved classics by stripping them down to their essence: the savory depth of slow-simmered ragù, the joyful crunch of toasted bread, the unapologetic melt of cheese. And as you take that first bite—crisp muffin giving way to rich, herb-flecked sauce, pepperoni snapping with salt and heat—you’ll understand: sometimes, the best innovations are the ones that feel like they’ve always belonged.
