First of all, the colors and flavors just make me happy. These burgers are so bright and fresh, while still maintaining their hearty deliciousness.
I have been dying to show you these burgers, but wanted to wait until closer to summer. Now that Memorial Day is actually upon us (how can that be?), I am so excited to share! Speaking of which, what are you guys up to this weekend? Anyone have fun cookout/camping plans? Any fun summer kick-off parties?
I am starting to think that this Memorial Day a road trip may be in order. I know that to most of you, snow on Memorial Day does not sound possible. Sadly, where I live, it is entirely possible. In fact Tuesday night and Wednesday I am told we received a foot of snow. BUT…the good thing about living in the mountains is, you can always come down. Denver can have a completely different climate than the mountains. Snowing in the mountains and 75 and sunny in Denver…both at the same time… are completing possible. My mom kids that they are taking a trip to Florida for the day when spending a Saturday in Denver.
Unfortunately, I don’t get down there very often. My parents, while really my dad – with my mom and Asher in tow, are the pickers who travel around Colorado in search of props. I’m starting to realize this may just be their excuse for seeking warmer temps. After spending these last couple days in Cali, I’m thinking I either need to join them or go crash on my aunt and uncle’s couch in Ohio with my brother. At this point, anything is sounding better than the snow.
Can’t handle more snow!
Just a little FYI here, I am heading back home today. That means I will be playing catch up on comments and emails. Incredibly sorry if I have left you hanging. My laptop is basically not functioning. I think I have a virus because every time I click on anything I get a pop up. I need to make a run to the Apple store for sure, but that’s easier said than done. I promise to respond to everything in the next couple days, thanks for bearing with me!
But let’s talk about these mozzarella and caramelized peach caprese burgers.
The idea originated from this nectarine caprese salad I made a couple of summers back. Basically the thought was to turn those flavors into a burger, but most importantly, to include the fried mozzarella because the mozzarella makes the burger.
Also, I have not a clue how I found such delicious and ripe peaches this early in the season, but I was so excited that I did.
Double also, this burger will keep on getting better throughout the summer months as the peaches just keep getting better and better… from sweet to sweeter.
I know that putting a piece of fruit on a burger sounds a little odd, and maybe it is, but I promise this is so good. Think of it kind of like a fruit salsa smeared on a grilled steak, you’d be into that right (I so would be)? Pretty similar concept, but in burger form, and with fried mozzarella (oh my gosh, yes!) and basil (double yes!).
So you see, I feel like it’s not really that weird, but then again, I am me and I’d put fruit on pretty much anything…except chocolate of course. You guys all know I am serious about my chocolate and rarely mix it with fruit (with the slight exception of bananas…sometimes).
I will not lie though, as much as I love the sweet caramelized grilled peaches, the fried mozzarella is where it’s at, the cheese completely sets this burger apart.
Especially when paired with the balsamic seasoned beef and the fresh basil. Honestly, it is so good. I wish I could have gotten a picture of the complete gooeyness of the mozzarella coming right off the pan, but regrettably I work about as slow as molasses when it comes to photo taking.
Thankfully for you guys, you can make the mozzarella yourselves and experience the crisp on the outside, gooey on the inside, deliciousness for yourself. Which will be much better than any photo anyway!
Also, these burgers are really fast to make, so they are perfect for a quick summer weeknight dinner or a weekend BBQ.
My one request is that you at least make the fried mozzarella, add the basil and then add some form of sweetness. If you cannot find peaches, try adding pineapple, mango, or even diced strawberries would be delicious. Really any fruit you love will work great. Trust me, the combo of savory and sweet is SO good.
Fried Mozzarella and Caramelized Peach Caprese Burger with Balsamic Drizzle.
- 1 pound ground beef I like to use organic 80/20 beef
- smoked salt chipotle salt or just salt + pepper, for sprinkling
- 2 tablespoons balsamic vinegar
- 12 ounces fresh mozzarella sliced into 8 thick round slices
- 1 cup Panko bread crumbs
- 1/4 cup flour
- 1/3 cup parmesan cheese grated
- 2 eggs beaten
- 1/2 teaspoon salt + pepper
- 1/4 teaspoon cayenne
- 2 tablespoons olive oil
- 4 inch large nectarines or peaches ripe, but firm peaches, sliced into 1/4 rounds*
- 1 tablespoon honey or brown sugar
- 4 brioche or pretzel buns toasted (use gluten free if needed)
Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
Divide the meat into 4 sections and form into 4 patties (or make 8 slider size burgers). Place the patties on a plate. Drizzle the burgers with balsamic vinegar.
In a large bowl, combine the Panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
Drizzle the peaches with honey (or sprinkle with brown sugar).
Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and and cover with foil to allow the burgers to rest while you fry the mozzarella.
Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the peaches for 1 to 2 minutes until just warmed, but still somewhat firm. Alternately you can also grill the peaches directly on the grill.
Add the remaining olive oil to the skillet and when hot, fry the coated mozzarella, turning carefully once or twice, until golden and cheese begins to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.
To assemble, divide the burgers among buns. Top with a couple fresh basil leaves, a slice of fried mozzarella and a couple slices of caramelized peaches. Drizzle with balsamic glaze. Add the top bun. EAT!