A1b Bacon Burger Bites On White Polenta Cakes A1 Recipes

Steps:

• 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 frequently until the polenta has become thick and smooth. Stir in the goat cheese. Keep stirring until all the goat cheese is melted and blended in to the polenta.
• Line a 9x13 pan with plastic wrap. Pour the polenta into the pan, cover with more plastic wrap and smooth the surface. Chill in the refrigerator overnight.
• When ready to use, remove the polenta from the pan. Using a cookie cutter approximately the same size as the burgers (I used a shot glass), cut 16 polenta cake rounds. add about 1 tablespoon of olive oil to a sauté pan over medium heat, and cook the polenta cakes on both sides until golden brown.
• FOR BURGERS:.
• Pre-heat the 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 lined baking sheet and cook in the oven 20 minutes or until bacon is crisp. When the bacon is 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 black pepper. Gently mix until all the ingredients are combined.
• Form the turkey mixture into 16 balls, roughly the same size. Flatten the balls into mini burger shapes. Poke each burger a few times with a toothpick. (This releases air and ensures the burgers don't shrink too much).
• Pre-heat a non-stickskillet over medium-high heat. Cook the burgers in two batches, 2 minutes per side. During the last 30 seconds, place 1 cheddar cheese square on each burger and put a lid on the pan (to melt the cheese).
• Place 1 burger on each polenta cake and top with some crumbled bacon. Serve hot.

Steps:

• Heat a skillet with a lid over medium heat. Add the bacon and cook, turning occasionally, until crisp, about 12 minutes.
• Meanwhile, mix together the ground beef, salt and pepper, Worcestershire sauce and garlic in a small bowl until well combined. Divide the mixture into 6 equal mini patties. Set aside.
• Remove the bacon from the skillet and set aside. Add the burger bites and cook until well browned all over and cooked through, 4 to 5 minutes per side. Add 2 of the quartered pieces of cheese to the top of each bite and cover the skillet with the lid. Allow the cheese to melt, 1 minute. Remove the bites to a plate.
• Tear each bacon piece into bite-size pieces. Start building up the bites by placing a piece of bacon on top of each patty, then a couple of folded leaves of spinach, a couple of pickles, a dollop of your favorite burger condiment, and a half a tomato, securing it all with a toothpick or small skewer. Repeat with the remaining ingredients until all the bites are built, and serve.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12x8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal. , Place 2 in. apart on greased baking sheets. Bake until lightly browned, 9-11 minutes. Brush with butter. If desired, sprinkle with sesame seeds. Serve warm, with ketchup if desired.

Steps:

• In 10-inch nonstick skillet, cook bacon over medium heat, turning often, until browned but not overly crisp. Drain on paper towels. Discard all but 1 tablespoon drippings. Cut each bacon slice into 4 pieces.
• On each toothpick, thread 1 tomato half, 1 bacon piece and 1 lettuce piece; set aside.
• In large bowl, mix remaining ingredients except cheese. Fold in cheese. Shape tablespoonfuls of mixture into meatballs; flatten slightly to resemble hamburgers.
• In same skillet, heat bacon drippings over medium-high heat. Cook burgers in drippings 2 to 3 minutes on each side or until meat is no longer pink. Insert 1 toothpick in each burger; serve immediately.