Pulled Pesto Chicken Burger
with Fire-Roasted Tomato Jam

Written by chanie on July 24th, 2014

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!


22 Comments so far ↓

  1. Malka says:

    oops! printed out the basic recipe and then went to click the pesto recipe to go with it..cheddar pesto on a chicken burger? ….a bit of a kosher slip-up, eh? Thank G-d, I’m pretty good at ingredient substitution, so we’ll give it a go with the cheese! sure it will be yummy!

    • chanie says:

      Hi Malka, sorry for the confusion! I wrote to use basil pesto and I linked to that recipe because it starts with a tutorial on how to make pesto (I didn’t intend for anyone to use the spinach walnut pesto in this recipe). Follow the guidelines in the tutorial to make a basil pesto and if course, leave out the cheese). Good luck!

      • Malka says:

        awesome………can’t wait to try it, I’ve got some spinach that’s begging to go on my Shabbos table as pesto!

  2. tami weiser says:

    Love, love, love that tomato jam on the pesto ! YUM!!!

    • Tammy F. says:

      I am so excited to try the Portobello buns. I have wondered what to use instead of a regular bread bun. I sometimes use iceberg lettuce. But a Portobello grilled sounds wonderful.

  3. This looks amazing! I cant wait to try the fire roasted tomato jam. I always buy too many tomatoes.

  4. I’ve been dying to try a tomato jam recipe, and you went and combined it with two of my other favorite things: pesto and portobellos! Definitely giving this recipe a try – looks amazing.

  5. That looks amazing! I love everything about this. So healthy and bursting with flavor

  6. Ronnie Fein says:

    This all looks wonderful but I especially love the “bun” and am going to use portobellos for lots of sandwiches after seeing this. Thanks for this awesome idea.

  7. Ariella says:

    I love the idea of portobello mushrooms as buns!! Thanks for the inspiration, looks great!

  8. WOW! This recipe just looks fantastic. Can’t wait to try it after the 9 days. Great Job!

  9. This sounds so amazing! I am going to make a variation on this idea for shabbat afternoon (no buns, served over greens as a cold salad

  10. I made a deconstructed version of this for shabbat lunch this week (served over spinach salad instead of in the bun). It was absolutely delicious, thanks Chanie!

  11. I need this. I can give it no higher comment than that.

  12. Bob says:

    Easy recipe to follow. Great for family dinner

  13. Kristin says:

    How many servings does this make?

    • chanie says:

      Hi Kristin, the chicken makes enough for about 3 burgers. You’ll have plenty of tomato jam, but you’ll want to put that on EVERYTHING!

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