Ingredients

Main

• 1 lb (450 g) ground beef
• ½ lb (225 g) ground sausage (bulk or Italian)
• 2 tbsp butter
• 8 oz mushrooms, thickly sliced
• ½ yellow onion, finely chopped
• 2 cloves garlic, minced
• ½ tsp dried marjoram (or oregano)
• 3 cups marinara sauce (or pizza sauce)
• Kosher salt and freshly ground black pepper, to taste

Assembly

• 6 English muffins, split and toasted
• 2 oz pepperoni, diced (or slices)
• 1½ cups shredded mozzarella cheese

Substitutions & notes: Use hamburger buns if preferred (toast them). Swap mozzarella for provolone or a pizza blend. For a vegetarian version, substitute seasoned plant-based crumbles and omit pepperoni.

Instructions

1. Brown the meats: In a large skillet over medium-high heat, crumble and brown the ground beef and ground sausage until mostly cooked through.
2. Add mushrooms & aromatics: When the meat is about halfway browned, add butter, sliced mushrooms, and chopped onion. Cook until mushrooms are browned and onions are soft and translucent.
3. Finish the sauce: Reduce heat to medium-low. Stir in minced garlic and marjoram and cook 30–60 seconds until fragrant. Add marinara sauce, season with salt and pepper, and simmer 7–10 minutes to thicken and let flavors meld.
4. Toast the muffins: While the sauce simmers, split and toast English muffins under the broiler or in a toaster until golden. Place on a baking sheet lined with aluminum foil for broiling — avoid parchment under the broiler.
5. Assemble: Spoon an even portion of the meat-marinara mixture onto each toasted muffin half. Top with diced pepperoni and sprinkle with shredded mozzarella, dividing evenly.
6. Melt the cheese: Place assembled muffins under the broiler 2–3 minutes (watch closely) until cheese is melted and bubbly and edges have golden spots.
7. Serve: Remove from broiler, let cool 1–2 minutes, then serve warm. Optional: garnish with chopped fresh basil or parsley and a light drizzle of extra-virgin olive oil or chili oil for heat.

Method & Technique Notes

• Don’t crowd the pan: Browning the meat in a single layer helps develop flavor; if your skillet is small, brown in batches.
• Butter for flavor: Adding butter when cooking mushrooms enhances browning and gives a richer mouthfeel.
• Simmer to thicken: If your marinara is thin, simmer until it reduces slightly — this prevents soggy muffins.
• Broiler safety: Use aluminum foil (not parchment) when broiling and keep the oven door open enough to watch; broilers can burn toppings fast.
• Prep ahead: The meat mixture keeps in the fridge for 3–4 days — reheat and assemble just before serving.

Serving Suggestions

• Serve with a crisp Caesar or mixed green salad to balance richness.
• Offer garlic fries or oven-roasted potatoes for a hearty meal.
• Set out condiments — crushed red pepper, grated Parmesan, or a jar of pickled peppers — for personalization.