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.
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
For the oregano mushrooms:
- 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.
- 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.
- 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:
- Preheat the broiler to high heat.
- Place a burger patty on the bottom of each bun and divide the pizza sauce, then the shredded mozzarella between them.
- Broil the patties until the cheese is melted and slightly browned, keeping a close eye on them (they burn quickly!)
- 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