Recipe: Caprese Polenta Burgers with Fresh Mozzarella, Basil, and Tomatoes

CAPRESE POLENTA BURGERS

1 1/2 pounds ground beef
2/3 cup balsamic vinegar
1 (16 to 18 ounces) package refrigerated prepared polenta, cut into 8 slices
2 tablespoons olive oil
Salt and pepper
FOR SERVING:
1 package (8 ounces) fresh mozzarella cheese, cut into 8 slices
2 medium tomatoes, cut into 4 slices each
Thinly sliced fresh basil

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 beef 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 and polenta, uncovered, 11 to 12 minutes or until patties are medium (160 degrees F) doneness, not pink in center and juices show no pink color and polenta is heated through, turning once and basting patties with 2 tablespoons reduced vinegar after turning. Season burgers with salt and pepper, as desired.

TO SERVE:
For each serving, layer 1 each polenta slice, burger, mozzarella slice and tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired.

Makes 4 servings
Source: Cattlemen's Beef Board