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Caprese Polenta Burger

Russ Myers

By
@Beegee1947

If your summers are anything like my summers, they always involve a lot of burgers; burgers on the grill, burgers at barbeques, burgers with ketchup and mustard. I’ll always opt for the hotdog , unless there is blue cheese and bacon involved. It has to do with my attitude toward burgers in general. I am not a ground beef person and eating something that consists mainly of ground beef is just not that appealing. I like treating my burgers as a vehicle for other, far more delicious items.
I think you also will enjoy this combination.

Rating:
☆☆☆☆☆ 0 votes
Serves:
8 Servings
Prep:
20 Min
Cook:
20 Min
Method:
Grill

Ingredients

1 1/2 lb
ground beef
2/3 c
balsamic vinegar
1 pkg
(16 to 18 ounces) refrigerated prepared polenta, cut into 8 slices
2 Tbsp
olive oil
salt and pepper (to taste)
1 pkg
(8 ounces) fresh mozzarella cheese, cut into 8 slices
2 medium
tomatoes, cut into 4 slices each
thinly sliced fresh basil

Step-By-Step

1Bring vinegar to a boil in 2- quart saucepan. Reduce heat; simmer, uncovered, 9 to 10 minutes or until reduced to 1/3 cup. Set aside.
2Meanwhile lightly shape ground beef into eight 1/2- inch thick patties.

Brush polenta slices with oil. Place patties in center of grid over medium, ash-covered coals. Grill patties, uncovered, 11 to 12 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes), until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning burgers occasionally and basting with 2 tablespoons reduced vinegar after turning.
3Arrange polenta around patties; grill 11 to 12 minutes (for gas, grill 9 to 10 minutes) or until heated through, turning once. Season burgers with salt and pepper, as desired.
4For each serving, layer 1 each polenta slice, burger, mozzarella slice and tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired.
5Cook'sTip
If prepared polenta is not available, the following may be used: Combine 3 cups water, 1 tablespoon butter and 1/2 teaspoon salt in large saucepan; bring to a boil. Gradually whisk in 1 cup cornmeal. Reduce heat to medium-low; cook 15 minutes, stirring often. (Mixture will be very thick.) Remove from heat; cool slightly. Spoon polenta on aluminum foil-line baking sheet. Cover with plastic wrap and pat into 12 x 6 x 1/2-inch rectangle. Refrigerate 1 hour or as long as overnight. Cut chilled polenta into eight 3-inch circles using a cookie or biscuit cutter. Proceed as directed above.

Cook's Tip: Prepared balsamic syrup, available in large supermarkets and specialty food stores, may be substituted for balsamic reduction.Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Burgers
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy