Pesto Portabello Chicken Burger Recipes

PORTOBELLO MUSHROOM BURGER

Steps:

• In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
• Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
• Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
• When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
• During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

PORTOBELLO MUSHROOM BURGER WITH MOZZARELLA, ROASTED PEPPERS AND PESTO MAYO

Steps:

• Combine mayo and pesto in a small bowl.
• In a large bowl, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning.
• Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
• Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
• Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
• Top the mushrooms with cheese during the last minute of cooking.
• While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
• To finish, spread the pesto on the buns, place the grilled portobello mushrooms on the buns and top with the grilled onions, and roasted peppers.

PESTO PORTOBELLO MUSHROOM, OR CHICKEN, BURGERS WITH MARINATED ROASTED TOMATOES

Steps:

• Marinate the tomatoes, whisk together all ingredients except tomatoes in a bowl. Add tomatoes and then cover and refrigerate for at least 15 minutes, can even be left overnight.
• Preheat the oven to 400 degrees F.
• After 15 minutes remove garlic cloves and add the halved tomatoes along with the remaining liquids to a baking sheet. Roast for 25 to 30 minutes, remove from the oven and set aside.
• While the tomatoes marinate and roast, work on the burgers. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper to taste and add the crushed red pepper, if using.
• Combine 3 tablespoons of the pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and ground chicken and form into 4 patties. Or if using the mushrooms rub them with about a tablespoon of olive oil and then sprinkle with salt and pepper.
• Place on grill or skillet and cook on each side until golden and cooked through, about 2-3 minutes per side. Once you flip the burgers, or mushrooms, top with a slice of fresh mozzarella cheese. Grill until the cheese is melted and the burgers, or mushrooms, are cooked through, about 4 to 5 minutes.
• Place the burger on the bottom of a bun and top with a generous amount of pesto and a handful of the roasted tomatoes. Add the top bun and dig in!

PESTO CHICKEN BURGERS

Steps:

• Toss the cut-up bun with 3 tablespoons water in a large bowl; set aside 1 minute. Add the chicken, 3/4 teaspoon salt, and pepper to taste; mix with your hands until combined. Form into four 3/4-inch-thick patties. Heat the olive oil in a large nonstick skillet over medium heat. Add the almonds and cook, stirring, until lightly toasted, about 2 minutes. Set aside 1 tablespoon almonds for the salad; transfer the rest to a blender along with the oil from the pan. Do not wipe out the skillet. Increase the heat under the skillet to medium high. Add the chicken patties and cook until no longer pink, 7 to 8 minutes per side. Meanwhile, add the whole tomato to the blender and process until smooth. Add the basil and 1/4 teaspoon salt; pulse until almost smooth. Add the parmesan; pulse until combined. Season with salt and pepper. Serve the burgers on the buns; top each with a spoonful of pesto and a tomato slice. Toss the remaining pesto with the arugula, the reserved 1 tablespoon almonds and the lemon juice; serve with the burgers.

PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS

Steps:

• Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
• Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

PESTO-STUFFED GRILLED PORTOBELLOS

Steps:

• Remove stems from mushrooms and finely chop stems.
• Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
• Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

PESTO-STUFFED PORTOBELLO BURGERS

Steps:

• Carefully remove the stems from the portobellos and scoop out the gills using a spoon. In a large bowl, toss the portobellos with 2 tablespoons olive oil, salt, pepper, crushed garlic and chopped basil. Marinate for 30 minutes.
• Heat remaining oil in a large, heavy skillet over medium-high heat. Add the portobellos (in batches if necessary), rounded side down, and cook 7 minutes. Flip the mushrooms over and cook another 5 to 7 minutes. The mushrooms should be releasing liquid. Flip over again so the cavity is up, and spread a heaped tablespoon of pesto in each cavity. Cook another 2 minutes, until the mushrooms are tender and juicy and the pesto is warm. The mushrooms will release more liquid into the pan, then the liquid will evaporate. Serve on hamburger buns if desired.