Caprese Polenta Burger Small Plates Big Taste Recipes

CAPRESE BURGER

Steps:

• Getting its inspiration from classic caprese salad, this sandwich showcases the fresh flavors of basil, tomato and mozzarella cheese.
• 1. In small bowl toss together basil leaves and vinegar. Set aside.
• 2. Micro-cook veggie patty according to package directions, except after turning patty place mozzarella slices on top. Continue micro-cooking according to package directions.
• 3. Top roll bottom with veggie patty, basil leaves and tomato. Lightly sprinkle with pepper (if desired). Add roll top.
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.

CAPRESE BURGERS

Steps:

• For the burgers: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Combine the beef, pesto, Parmesan, salt and pepper in a large bowl. Form the mixture into eight 4-inch-diameter patties, each about 3/4-inch thick. Grill for 5 minutes. Turn the burgers over and place a slice of mozzarella on top. Cook for about 5 minutes longer until the burgers are cooked through and the cheese is slightly melted. Allow the burgers to rest for 5 minutes.
• For the pesto mayonnaise: In a small bowl, combine the mayonnaise and pesto until smooth.
• To assemble the burgers: Drizzle the cut side of the bread with olive oil and grill until lightly toasted, 1 to 2 minutes. Spread the pesto mayonnaise over the bottom halves of the grilled bread. Place the burgers on top and add 2 tomato slices. Add the top halves of the bread and serve.
• Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. Combine the basil, Parmesan, pine nuts, salt, pepper and garlic in a food processor. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste.

CAPRESE POLENTA BURGERS

Steps:

• 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°F) doneness, 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.
• For each serving, layer 1 each polenta slice, burger, mozzarella slice and tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired.