Caprese Polenta Burgers

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.

  • 40
    min
  • 8
    SERVINGS
  • 271
    Cal
  • 28 g
    Protein

Ingredients & Cooking

Ingredients:

  • 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

Cooking:

  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. Cook's Tip: Prepared balsamic syrup, available in large supermarkets and specialty food stores, may be substituted for balsamic reduction.
  3. Meanwhile lightly shape ground beef into eight 1/2-inch thick patties.
  4. 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.
  5. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
  6. For each serving, layer 1 each polenta slice, burger, mozzarella slice and tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired.

Nutrition Information

Butcher Counter

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