Crispy Pepperoni Burger

Savory Hillshire Farm® pepperoni, Cole slaw, The Pub® flame grilled burger patty, potato chips, lettuce and cheese--a beautiful combination for a delicious burger your customers will love!

Crispy Pepperoni Burger




Main Ingredients

1 each

Brioche Burger Bun

1 Tbsp.


1 each

Asiago Cheese Slice

6 slices

Crispy Pepperoni Slices (See sub recipe) 

1.5 oz

Quick Pickled Red Onion & Fennel

0.5 oz.

Baby Arugula

3 – 4 chips

Salt & Vinegar Kettle Chips

1 Tbsp.


Crispy Pepperoni Slices

Quick Pickled Red Onion & Fennel

1 C.

Rice Vinegar or Apple Cider 

3 Tbsp.


1 Tbsp.


8 oz.

Red Onion, thinly sliced 

8 oz.

Fennel Bulb, thinly sliced 

Show ingredients


  1. Pre-heat a convection oven to 375°F and bake the burger until an internal temperature of 165°F is achieved. Approximately 8 -12 minutes.
  2. Toast the bun.
  3. See the sub recipes for how to cook the pepperoni slices and make the pickled red onion & fennel.
  4. To build the burger: On the bottom bun, add the following in order: Ketchup, burger, cheese slice, crispy pepperoni slices, pickled red onion & fennel, baby arugula, salt & vinegar chips.
  5. Apply the mayonnaise to the top bun and place it on top of the burger build.


Crispy Pepperoni Slices Directions


  1. Pre-heat a convection oven to 350°F and set the fan speed to low.
  2. Arrange the pepperoni slices in a single layer on a parchment lined ½ sheet tray.
  3. Bake the pepperoni slices for 10 – 12 minutes.
  4. Remove the baked from pepperoni slices from the hot tray immediately and place them on paper towels to cool.
  5. Set aside until they’re ready to add to the final build.


Quick Pickled Red Onion & Fennel Directions


  1. Combine the rice vinegar (or apple cider), sugar, and salt in a microwave-safe container.
  2. Microwave the ingredients on high for 1 minute, then stir to completely dissolve the sugar and salt.
  3. Place the sliced red onion & fennel into a sealable plastic bag and pour the warm pickling liquid over them.
  4. Remove the air from the bag and seal it. Allow it to sit for at least 1 hour before use. Refrigerate for up to 10 days.