Tag: portobello burger

Pulled Pesto Chicken Burger
with Fire-Roasted Tomato Jam

I’m so proud to be part of an amazing group of talented Jewish Bloggers for the 2nd annual “A Very Jewish Summer” week! Dena Siegel, from the blog Chai & Home, began the week-long collaboration last year, bringing leading Jewish bloggers together to celebrate Jewish life and style. Bloggers from Los Angeles, Connecticut, San Diego and Israel have been posting all week, and I’m happy to share their takes on Jewish summer living and lifestyle!

Click on the following links to get in on the Jewish summer fun!

Sunday: Summer Havdalah Candles on Design Megillah 
Monday: Shabbat Picnic Lunch on Chai & Home
Tuesday: Craft Foam Succh Lanterns on Creative Jewish Mom
Wednesday: Freezer Cooking for the Grill on Happily Hectic
Thursday: Pulled Pesto Chicken Burger on Busy In Brooklyn (that’s me!)

Last year, I posted a portobello mushroom burger with sundried tomato aioli for A Very Jewish Summer Week, so I decided to stick with the portobello burger theme since it seems to be going well for me. The recipe won 2nd Place in a mushroom contest and I ended up cooking it on tv for Brooklyn’s News 12!

This year, I’m sharing my mouthwatering recipe for a Paleofied burger from my Paleo eBook! Every since I hopped on the Whole30 bandwagon, I can’t get enough of eating the Paleo way and I couldn’t think of a better recipe to share for A Very Jewish Summer Week! A grilled portobello bun filled with fire-roasted balsamic tomato jam and pulled pesto chicken evokes summer on all fronts – from the chargrilled bun, to the sweet and smoky seasonal tomato jam and the fresh flavors of summer basil smothered chicken. This burger is so full of flavor, you’ll never miss a carb-laden bun again!

Don’t you just want to reach into your screen and grab that burger? Hashtag #getinmytummy all the way! Well this is just a drop in the bucket compared to the 100+ original sugar-free (no sweeteners!), grain-free, gluten-free, dairy-free, soy-free, legume-free and alcohol-free recipes inluded in my Paleo ebook! Click here for more info and how to order!

Pulled Pesto Chicken

1 cup shredded chicken (from 1 bone-in chicken breast)
2 tbsp pesto
1 tbsp mayo
1 tsp fresh-squeezed lemon juice (if needed, depending how lemony your pesto is)
salt and pepper, to taste

To make the chicken, drizzle 1 large chicken breast (skin on) with olive oil and season with salt and pepper. Bake, uncovered, at 400 degrees for one hour. Remove the skin from the chicken and pull the chicken apart into shreds. Add to a bowl with remaining ingredients and stir to combine.

Homemade Pesto

See this post for instructions on how to make pesto. I prefer to use a basil-pine nut pesto (without the cheese) in this recipe, but you can make whatever kind you wish.

Portobello Burger Buns

Heat up your grill pan until it’s nice and hot. Lightly clean the mushrooms and brush with olive oil. Season with salt and pepper. Grill for approximately 5 minutes per side or bake at 400 degrees for 15 minutes.

Fire-Roasted Balsamic Tomato Jam

2 pints grape tomatoes
3 tbsp olive oil
3 tbsp balsamic vinegar
salt and pepper, to taste

Add all the ingredients to a baking dish and broil on high for 10 minutes, until tomatoes burst open. Remove from the oven and squash the tomatoes with a fork to release the juices (be careful not to let the hot tomato juice splash on you). Return the tomatoes to the broiler for another 10 minutes, until tomatoes soften and the mixture thickens up. Remove from the oven and mash the tomatoes again into the sauce.

To assemble, place 1 portobello mushroom stem-side up and fill with pulled pesto chicken. Top with fire roasted tomato jam and another portobello mushroom cap (stem side down).


Portobello Burgers with Sundried Tomato Aioli


When Dena from Chai & Home contacted me about a collaboration between Jewish bloggers to celebrate summer recipes, I was more than happy to join the team. I love the opportunity to work with and promote other bloggers, especially those that share the same traditions and customs as me. “A Very Jewish Summer Week” has been underway since Monday, with fun and exciting posts ranging from tablescapes to summer camp packages.

You can join in on the fun, by visiting the following blog posts:

Monday: Evoking Childhood Shabbat Memories on YentaMamas
Tuesday: Shabbat Style: Alfresco Orange Tablescape on Chai&Home
Wednesday: Summer Camp Care Packages on MadeByMamaleh
Thursday:  Grilled Portobello Burgers with Sundried Tomato Aioli by ME ;)
Friday: Ceviche & Champagne on Bisstyle. English translation here.

When I thought about what kind of recipe to post as part of a weeklong summerfest, I just knew it had to involve grilling. It doesn’t hurt that my newly purchased grill pan was waiting to be broken into! Well what better way to celebrate “A Very Jewish Summer Week” than with the  quintessential American summer food – burgers. Burgers, especially grilled ones on the BBQ, are a summer staple in our culture. When you think of summer BBQ’s – burgers and hot dogs are the very first things that come to mind. They cook up rather quickly on a hot grill, and paired with some fresh lettuce, tomato and onion, make the perfect summertime meal.

The only problem with featuring an authentic burger on “A Very Jewish Summer Week” is that as an observant Jew who keeps kosher, cheeseburgers are a no-no (we don’t eat milk and meat together). I’ve never been to McDonalds or Burger King, and I’ve never tried a slice of melted cheese on a beef patty.

So what’s a kosher blogger to do? I decided to celebrate both my Jewishness, and the joy of Summer BBQing with something even better. A grilled portobello burger with all the fixings. With the Nine Days (a period of mourning in which observant Jews abstain from eating meat). soon approaching, we’ll be thankful for this delicious vegetarian take on a summer classic!

Now, back why you’re all here. The burger. I decided on a portobello mushroom cheeseburger because thick and meaty portobellos are the perfect stand-in for beef in a vegetarian sandwich. They also lend themselves really well to grilling. To take this vegetarian burger over the top, I topped it off with some sundried tomato aioli, the perfect complement to grilled mushrooms. The addition of mozzarella cheese, beefsteak tomatoes, bitter arugula and red onions leaves nothing behind. One bite of this heavenly sandwich and you’ll forget what meat burgers are all about!

UPDATE 10/2/13: This recipe won 2nd place in The Mushroom Channel’s Swap It or Top It Contest. To watch me make the burger for News 12 Brooklyn, click here.

Grilled Portobello Burgers with Sundried Tomato Aioli

portobello mushrooms
olive oil
salt & pepper, to taste
mozzarella cheese
arugula
beefsteak tomato
red onion
burger bun
sundried tomato aioli, recipe follows

Method:

Heat up your grill pan until it’s nice and hot. Lightly clean the mushrooms and brush with olive oil. Season with salt and pepper. Grill for approximately 5 minutes per side. While the mushroom is still on the grill, top with slice of mozzarella cheese.

If desired, toast the burger bun on the grill. Top with sundried tomato aioli, arugula, portobello mushroom with cheese, tomato & red onion.

VARIATION: For added flavor, you may marinate the mushrooms for several hours in some Italian dressing, garlic-infused olive oil, or any marinade of your choice.

Sundried Tomato Aioli

1/2 cup mayo
3 sundried tomatoes packed in olive oil
1 tbsp olive oil from sundried tomato jar
1 clove garlic
juice of 1/2 lemon
s&p to taste

Method:

Add all ingredients to a blender or food processor and puree until smooth.

1 year ago: kid-friendly dirty rice
2 years ago: easy strawberry shortcake

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