Polenta Caprese Burgers

Ingredients

• 1-1/2 pounds 95% lean 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

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 160F, 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.

   Note: Prepared balsamic syrup, available in large supermarkets and specialty food stores, may be substituted for balsamic reduction.

Recipe Yield: Makes 8 servings

Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.