Recipe

Caprese Polenta Burgers With Vidalia Onions And Beef Bouillon On The Grill Recipe

Add Step-by-Step Photos	Knwalter / All my dishes 1 year, 5 months ago Delicious and different!! Being diabetic, I look around all the time for good burger recipes that don't include bread!! This one is outstanding!! There is polenta, but that beats two pieces of bread anyday in my book. Yummmm!!! The vidalia onion... More Prep:25m Cook:45m Servings:4	Knwalter
	easy tasty breadlessburger healthy fresh different summerflavor

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Ingredients

BURGERS:

1-1/2 lbs. ground beef (95% lean)

2/3 cup balsamic vinegar

1 package refrigerated prepared polenta (16-18oz.), cut into 8 slices

2 Tbs. olive oil

salt and pepper to taste

1 package fresh mozzarella cheese (8oz.), cut into 8 slices

2 medium tomatoes, cut into 4 slices each

Thinly sliced fresh basil

VIDALIA ONIONS:

4 large Vidalia onions

4 Knorr extra large beef bouillon cubes (these are worth buying – they’re the best for this recipe!)

4 tablespoons butter

4 cloves of peeled garlic, each clove cut in half

heavy duty aluminum foil (a must!)

garlic croutons, optional

grated swiss cheese, optional

Directions

BURGERS:

Bring vinegar to a boil in a 2-quart saucepan. Reduce heat; simmer, uncovered, 9-10 minutes or until reduced to 1/3 cup. Set aside.

Meanwhile, lightly shape ground beef into 8, 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, 11-12 minutes (over medium-heat on preheated gas grill, for 9-11 mintues) or until patties are medium (160 degrees) doneness, not pink in center and juices show no pink color and polenta is heated through, turning once and basting patties with 2 Tbs. 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.

VIDALIA ONIONS:

Peel onions without cutting off the root end; cut off about 1 inch of the top of the onion.

Removing as little as possible, cut the root end into a nice flat surface so the onion will remain upright while cooking.

Using a potato peeler or knife, dig a small cone shaped section from the center of each onion (be careful not to cut through to the root end!).

Cut the onion into quarters from the top down, stopping within an inch of the root end. Place a bouillon cube in the center of each onion, and place chunks of butter around the bouillon.

If you are using the garlic, place 1 half in each of 2 quartered sections of the onion.

Wrap each onion separately in heavy duty aluminum foil. Seal the foil well so moisture can’t escape during baking, letting the yummy broth evaporate. Place the foil packages directly on the grill grate, or in a baking pan in a 400 degree oven. Bake until onions are soft, about 45 minutes to 1 hour.

To serve, place each onion in an individual bowl and open foil package (don’t burn yourself with the steam!). Remove onion and all the broth from inside the foil. Serve warm.

To create instant onion soup, carefully open the tops of each foil packet when onions are done, throw in some croutons and top with grated swiss cheese, then place the opened packets back on the grill (or in the oven) and continue to cook until the cheese melts (this should only take a few minutes).

**serves 4 at 2 burgers each, onions serve 4**

**"Vidalia Onions and Beef Bouillon on the Grill" recipe and photograph by "krumkake", check out her page!!**

**burger recipe and photograph from "Every Day with Rachael Ray" magazine**

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