Chicago Burger Week: The Chicago Deep Dish Pizza Burger Recipe

Sep 30, 2013 12:30 pm

Call it the best of both worlds

Photo: Mark Shaw
Photo: Mark Shaw
The Chicago Deep Dish Pizza Burger.
 

Chicago’s Deep Dish pizza inspires this burger tribute to the Windy City. While you don’t need a deep dish pan to make it, try to shape the patty with the famed pizza’s thick, straight crust in mind. Then top it with an oregano-mushroom mixture, tomato sauce, and mozzarella and serve it on Italian rolls. There you have it, like a trip to the north and the south side, it’s the best of both worlds — deep dish pizza in burger form.

Servings: 2 burgers

Ingredients

For the sautéed mushrooms
1 pound mushrooms, trimmed and thinly sliced
1 tablespoon unsalted butter
1 tablespoon fresh oregano, finely chopped
a splash of Amstel light
For the burgers
2 hamburger patties, cooked to your liking
6 ounces pizza sauce or other thick tomato sauce
6 ounces Shredded mozzarella
2 sturdy burger buns or round Italian buns, split
Directions: 

For the oregano mushrooms:

  1. Heat the butter in a medium skillet. When it’s hot and foamy, add the mushrooms, toss to coat with butter and cook on medium heat for 5-7 minutes or until just golden-brown.
  2. Add the oregano and beer, toss again to distribute, reduce heat to low and cook for another 5 minutes or until all the liquid is absorbed.
  3. Season to taste with salt and pepper, then set aside and let cool for at least 15 minutes (this will help keep the juices in)

To assemble the burger:

  1. Preheat the broiler to high heat.
  2. Place a burger patty on the bottom of each bun and divide the pizza sauce, then the shredded mozzarella between them.
  3. Broil the patties until the cheese is melted and slightly browned, keeping a close eye on them (they burn quickly!)
  4. Remove from the oven, top with the sautéed mushrooms, finish with the top bun and serve.

This post is brought to you by our friends at Amstel Light

Amstel Light

Level of Difficulty: 
Easy
Prep Time: 
15 minutes
Cooking Time: 
30 minutes
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