^{Image: Polenta burger drizzled with some good quality olive oil and balsamic vinegar on a hamburger bun.}

Unfortunately this didn’t work out as envisaged, but I’ve already come up solution which I will reveal later to you.  The problem was that the polenta was a little hard to manage into a shape of a burger and when putting sealing it the leftover polenta got a little hard.

The idea for this was to give a little surprise inside of the burger with some mozzarella cheese and tomato passata.  The end result was extremely delicious and it’s worth checking out if you want are after a different type of burger to make for your guests or yourself!

Vegans, this dish can be made for you by omitting the cheese in the middle and subsituting to a vegan alternative.

So, what’s my fix?  Using little cupcake tins instead of placing on a tray so it slides around.  I’d also keep the polenta on a low heat so it doesn’t have time to cool and become hard.  I will definitely make this again and let you know how it goes!

Makes:

• 8-9 burgers

Ingredients:

• 1 tab chicken style vegetarian stock tab
• 3-5 cups water (depending on the type of polenta used - thick polenta required)
• 1 cup polenta
• 1 tsp garlic mince
• 9 tbs tomato passata (1 for each burger)
• 1 tsp onion powder
• pepper
• salt
• garlic powder
• cracked pepper
• mozzarella cheese thin slice for each burger
• olive oil for tray

Instructions:

1. Preheat the oven to 180 degrees C or 375 F.
2. Mix the polenta, stock, water and pepper.  Simmer the polenta for 15 minutes or until thickened.
3. Mxi the garlic, onion powder and passata together and set aside.
4. Pour dollops of polenta into your tray which has been oiled.
5. Place a well into the polenta and add a tablespoon of the passata mix on top.
6. Place a slice mozzarella on top.
7. Seal the burger with some more polenta.
8. Place in the oven for 10 minutes and turn over.
9. Cook for another 10 minutes.
10. Check the burgers and cook until golden brown before serving.