Caprese Polenta Burger
I think you also will enjoy this combination.
- 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
How to Make Caprese Polenta Burger
- 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.
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.