Divide the ground chuck into four portions and shape into round patties about 1 inch thick. Make them slightly larger than the buns since they’ll shrink while cooking. Chill the patties in the fridge for 30 minutes to firm up.

Combine garlic paste and mayo in a small bowl, mixing well. This quick, flavorful spread takes the buns to the next level. Cover and keep chilled until ready to use.

Heat a cast iron skillet over medium heat with a small amount of butter. Add the chopped bell pepper and red onion, sprinkling with a pinch of salt. Cook until softened and slightly caramelized, about 5 minutes. Set aside.

Preheat your grill to medium-high heat. Season each patty generously on both sides with salt, pepper, and garlic powder. Place them on the grill and cook for about 6 minutes per side. Flip only once to retain the juices, and ensure even cooking.

Once flipped, top each patty with a dollop of warmed pizza sauce, a slice of Provolone cheese, and two slices of pepperoni. Close the grill lid and cook for 2–4 minutes, letting the cheese melt completely.

While the patties cook, grill the brioche buns lightly for 1 minute until they’re warm and lightly crisp. Spread a layer of garlic mayo on the inside of each bun for flavor-packed bites.

Place the sautéed veggies on the bottom bun, followed by the cheesy, saucy burger patty. Add an extra layer of pizza sauce and toppings for a more indulgent burger if you like. Top it off with the bun, and enjoy immediately!