Caprese Polenta Burgers

Caprese Polenta Burgers


Ingredients

  • 1 Pack La Cense Beef Ground Steakburger
  • 2/3 Cups Balsamic Vinegar
  • 1 Package (16 to 18 oz.) Refrigerated Prepared Polenta, Cut into 8 Slices
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to Taste
  • 1 Package (8 oz.) Fresh Mozzarella Cheese, Cut into 8 Slices
  • 2 Medium Tomatoes, Cut into 4 Slices Each
  • Thinly Sliced Fresh Basil

Instructions

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 steakburger into eight 1/2-inch thick patties. Brush polenta slices with oil. Place patties in center of grid over medium, ash-covered coals. Arrange polenta around patties. Grill patties, uncovered, 14 to 15 minutes (over medium heat on preheated gas grill, covered, 12 to 13 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning burgers occasionally and basting with 2 tablespoons reduced vinegar after turning. Grill polenta, uncovered, 11 to 12 minutes (over medium heat on preheated gas grill, covered, 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.


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