Chicago Burger Week: The Chicago Deep Dish Pizza Burger Recipe

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.

Chicago Burger Week: The Chicago Deep Dish Pizza Burger Recipe
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  • 1 pound mushrooms
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh oregano
  • a splash of Amstel light
  • 2 hamburger patties
  • 6 ounces pizza sauce or other thick tomato sauce
  • 6 ounces Shredded mozzarella
  • 2 sturdy burger buns or round Italian buns
  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)
  4. Preheat the broiler to high heat.
  5. Place a burger patty on the bottom of each bun and divide the pizza sauce, then the shredded mozzarella between them.
  6. Broil the patties until the cheese is melted and slightly browned, keeping a close eye on them (they burn quickly!)
  7. Remove from the oven, top with the sautéed mushrooms, finish with the top bun and serve.
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