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Polenta Caprese Burgers

Polenta Caprese Burgers recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients


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.


Nutritional Information Per Serving:


Calories: 271
Fat: 1 grams
Saturated Fat: 3 grams
Fiber: 2 grams
Sodium: 391 miligrams
Cholesterol: 57 miligrams
Protein: 28 grams
Carbohydrates: 17 grams


Source: TBC