Caprese Polenta Burgers

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Caprese Polenta Burgers

Caprese Polenta Burgers
Total Recipe Time:  35 to 40 minutes
Makes 8 servings

Ingredients

1-1/2 pounds ground beef2/3 cup balsamic vinegar1 package (16 to 18 ounces) refrigerated prepared polenta, cut into 8 slices2 tablespoons olive oilSalt and pepper1 package (8 ounces) fresh mozzarella cheese, cut into 8 slices2 medium tomatoes, cut into 4 slices eachThinly sliced fresh basil

Instructions

  1. 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.
  2. Meanwhile lightly shape ground beef into eight 1/2-inch thick patties.
  3. 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.
  4. For each serving, layer 1 each polenta slice, burger, mozzarella slice and tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired.

Cook'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.
Nutrition information per serving, using 95% lean ground beef: 271 calories; 1 g fat (3 g saturated fat; 5 g monounsaturated fat); 57 mg cholesterol; 391 mg sodium; 17 g carbohydrate; 2.3 g fiber; 28 g protein; 4.3 mg niacin; 0.3 mg vitamin B6; 1.6 mcg vitamin B12; 2.4 mg iron; 16.2 mcg selenium; 4.4 mg zinc.This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron.Nutrition information per serving, using 80% lean ground beef: 335 calories; 17 g fat (6 g saturated fat; 8 g monounsaturated fat); 67 mg cholesterol; 397 mg sodium; 17 g carbohydrate; 2.3 g fiber; 27 g protein; 3.8 mg niacin; 0.3 mg vitamin B6; 1.7 mcg vitamin B12; 2.2 mg iron; 16.1 mcg selenium; 4.3 mg zinc.This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.

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