/ Caprese Polenta Burger

Caprese Polenta Burger

Make your next dinner party a success by kicking off the night with these appetizers; topping mini Ground Beef burgers with fresh mozzarella cheese, juicy tomatoes, fresh basil and balsamic syrup.

Cooking Method:
Grilling Grilling
Prep Time :
40 min
Servings :
8
  • Ingredients
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    1-1/2 pounds ground beef
    2/3 cup balsamic vinegar
    1 package (16 to 18 ounces) refrigerated prepared polenta, cut into 8 slices
    2 tablespoons olive oil 
    Salt and pepper 
    1 package (8 ounces) fresh mozzarella cheese, cut into 8 slices
    2 medium tomatoes, cut into 4 slices each
    Thinly sliced fresh basil

Directions

    Bring 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.
    Meanwhile 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°F, turning burgers occasionally and basting with 2 tablespoons reduced vinegar after turning. Arrange 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.
    For each serving, layer 1 each polenta slice, burger, mozzarella slice and tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired.

Tips:

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.