Chicago Burger Week: The Chicago Deep Dish Pizza Burger

• 1 pound mushrooms, trimmed and thinly sliced
• 1 tablespoon unsalted butter
• 1 tablespoon fresh oregano, finely chopped
• a splash of Amstel light
• 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

1. Heat the butter in a medium skillet.
2. When its 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.
3. 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.
4. 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)

mushrooms, unsalted butter, fresh oregano, light, hamburger, pizza sauce, mozzarella, buns

Taken from www.foodrepublic.com/recipes/chicago-burger-week-the-chicago-deep-dish-pizza-burger-recipe/ (may not work)