Food.com 2014 A1 Sauce Recipe Contest Grand Prize Winner
FOR POLENTA CAKES:
1 cup milk
2 cups water
1/8 teaspoon cayenne pepper
2 tablespoons salt
1 cup polenta
1/2 cup goat cheese
1 tablespoon extra-virgin olive oil
4 slices bacon
4 tablespoons brown sugar
1 lb. ground turkey
¼ cup A1 Sauce
1/4 teaspoon cracked black pepper
4 slices sharp cheddar cheese, cut into 4 squares each
FOR POLENTA CAKES:
Combine milk, water, cayenne and salt in a saucepan over low heat and bring to a boil.
Using a whisk, add the polenta. Once the polenta is combined switch to a wooden spoon and stir until the polenta has become thick and smooth. Stir in the goat cheese.
Line a 9×13 pan with plastic wrap. Pour the polenta into the pan, cover with more plastic and smooth the surface. Chill in the refrigerator overnight.
When ready to use, remove the polenta from the pan. Using a cookie cutter approx. the same size as the burgers (I use a shot glass), cut 16 polenta cake rounds. Add about 1 tablespoon of olive oil to a sauté pan over medium heat. Cook the polenta cakes on both sides until golden.
Preheat oven to 400 degrees.
Put brown sugar in a shallow bowl or pie plate, Coat the bacon liberally on both sides with the brown sugar. Place bacon on a parchment covered baking sheet and cook in the oven for 20 minutes, or until bacon is crisp. When the bacon is done and cool enough to touch, crumble it and set it aside.
Add any leftover brown sugar to a bowl with the ground turkey, A1 sauce and cracked black pepper. Gently mix until all the ingredients are combined.
Form the turkey mixture into 16 same size balls. Flatten the balls into mini burger shapes. Poke the burgers a few times each with a toothpick. (This releases air and ensures the burgers don’t shrink too much).
Pre-heat a non-stick skillet over medium-high heat. Cook the burgers in two batches, 2 minutes per side. During the last 30 seconds, place a piece of cheddar on each burger and cover the pan.
Place 1 burger on each polenta cake and top with some crumbled bacon. Serve hot.