Caprese Polenta Burgers & a Great Giveaway!
I rarely make hamburgers at home. I like to order them out when I have a craving and like them piled high with the works.
It's football tailgating season, and these were terrific on a Sunday afternoon, tailgating in my own backyard!
This very simple recipe is from Sutter Home Family Vineyards. I used the pre-made polenta, so all you have to do is slice it into rounds to fit your burger size.
These were knife and fork food, definitely not pick up and eat burgers. They would make an elegant first course, or an impressive lunch watching the game. They were fabulous.
Since it's December, I took my grill out of hibernation to make these, but you can certainly use a grill pan if your grill is put away for the winter (which I will be doing next time I make them).
Caprese Polenta Burgers: (adapted from Beef it's What's for Dinner)
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 (I used roasted tomatoes)
Thinly sliced fresh basil
Bring vinegar to a boil in 2-quart saucepan. Reduce heat to a very low simmer, uncovered, about 8 minutes or until reduced to 1/3 cup. Set aside. The vinegar will get thick and syrupy.
Meanwhile lightly shape ground beef into eight 1/2-inch thick patties, the size of your polenta rounds (I used a cookie cutter). Season with salt & pepper & any other seasonings you like.
Brush polenta slices with oil. Place hamburger patties in center of grill over medium heat, arrange polenta around patties.
Grill burgers and polenta slices, 11 to 12 minutes (over medium heat) or to the desired doneness.
Turn once, and add mozzarella slices on top of the burgers just to slightly melt.
When your burgers are done and the polenta slices have nice grill marks, start the layering.
For each serving, layer 1 polenta slice, 1 burger, a mozzarella slice, a basil leaf and tomato slice. Drizzle with balsamic reduction and serve!
Just in time for the holidays, Sutter Home Family Vineyards and the National Cattleman's Beef Association. (You know, "BEEF, it's What's for Dinner" slogan) are sponsoring a great giveaway on Stacey Snacks.
Tell us your favorite tailgating food and 2 winners will be randomly selected to win this LARGE GORGEOUS gift basket, complete with cutting board set with knife, fork, bottle closure and corkscrew, dish towels, olive oil, vinegars, dipping sauces, garlic parmesan sauce, assortment of 4 exotic sea salts and peppercorns as well as an “I Heart Beef” apron, bumper sticker, pin and a Healthy Beef Cookbook and a wood and plexi-glass cookbook stand! – a perfect way to have a fun and delicious tailgating season, or a wonderful holiday gift.
Enjoy these delicious burgers with or without the game!
I love Buffalo wings for tailgate, but I'm inclined to give these a try, tailgate or not. DON'T stow away the grill yet!
Jim from Montville. Hi Stacy.
msgb245 at gmail dot com
My favorite tailgate food is chips and french onion dip.
My LC grill pan is used throughout the winter.
Tailgates usually include veggie & beef skewers and/or chili.
Makes my mouth water to think of it!
Anne - email@example.com
Chili, Salad, Garlic Bread, and Apple Crumb Bars.
Beverage: Beer or Red Wine
Weather: Preferably not Southern California in the 80's, but a comfortable Autumn afternoon in the 60's.
Add good friends, family, and lots of laughter.