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Caprese Polenta Sliders

Make your next dinner party a success by kicking off the night with these appetizers; topping mini Ground Beef sliders with fresh mozzarella cheese, juicy tomatoes, fresh basil and balsamic syrup.

Caprese Polenta Sliders

Cook Time: 40 Minutes

Servings: 8

Ingredients: 7

(Keeps screen awake)

Ingredients

Preparation

  1. Step 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.

    Cooking Tip: Prepared balsamic syrup or glaze may be substituted for balsamic reduction.

  2. Step 2

    Meanwhile lightly shape Ground Beef into eight 1/2-inch thick patties.

  3. Step 3

    Brush polenta slices with oil. Place patties in center of grid over medium, ash-covered coals. Grill burger 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 160°F, 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.

    Cooking Tip: If prepared polenta is not available, the following may be used: Combine 3 cups water, 1 tablespoon butter and 1/2 teaspoon salt in large saucepan; bring to a boil. Gradually whisk in 1 cup cornmeal. Reduce heat to medium-low; cook 15 minutes, stirring often. (Mixture will be very thick.) Remove from heat; cool slightly. Spoon polenta on aluminum foil-line baking sheet. Cover with plastic wrap and pat into 12 x 6 x 1/2-inch rectangle. Refrigerate 1 hour or as long as overnight. Cut chilled polenta into eight 3-inch circles using a cookie or biscuit cutter. Proceed as directed above.


    Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  4. Step 4

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

Nutrition Information

324 Calories

0 %*

7g SAT FAT

0 %DV**

26g PROTEIN

0 %DV

3.1 mg IRON

0 %DV

5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 324 Calories; 150.3 Calories from fat; 16.7g Total Fat (7 g Saturated Fat; 0.2 g Trans Fat; 0.8 g Polyunsaturated Fat; 5 g Monounsaturated Fat;) 83 mg Cholesterol; 217 mg Sodium; 17 g Total Carbohydrate; 0.4 g Dietary Fiber; 4 g Total Sugars; 26 g Protein; 0 g Added Sugars; 122.7 mg Calcium; 3.1 mg Iron; 400 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 5.6 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 193 mg Phosphorus; 5 mg Zinc; 17.4 mcg Selenium; 74 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, Phosphorus, and Choline.

348 Calories

0 %*

8.2g SAT FAT

0 %DV**

22g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

3.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 80% lean ground beef, 1/8 recipe: 348 Calories; 266.4 Calories from fat; 29.6g Total Fat (8.2 g Saturated Fat; 0.4 g Trans Fat; 0.8 g Polyunsaturated Fat; 6.9 g Monounsaturated Fat;) 71 mg Cholesterol; 215 mg Sodium; 17 g Total Carbohydrate; 0.4 g Dietary Fiber; 4 g Total Sugars; 22 g Protein; 0 g Added Sugars; 130.4 mg Calcium; 2.6 mg Iron; 338 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 5.6 mg NE Niacin; 0.3 mg Vitamin B6; 1.6 mcg Vitamin B12; 157 mg Phosphorus; 3.8 mg Zinc; 14 mcg Selenium; 51.9 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Calcium, Iron, Riboflavin, Vitamin B6, and Phosphorus.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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AppetizersBurgers, Sandwiches & Wraps

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