Caprese Polenta Burgers




Caprese Polenta Burgers

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


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


  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.


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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