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4.89 from 9 votes

Fried Mozzarella and Caramelized Peach Caprese Burger with Balsamic Drizzle.

These burgers are so bright and fresh, while still maintaining their hearty deliciousness.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: burgers, mozzeralla, peach
Servings: 4 Burgers
Calories: 813kcal
Author: halfbakedharvest


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)


Balsamic Drizzle

  • 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!


*To slice the peaches in circles, you just slice until you get to the pit and then switch to the other side and again slice until you hit the pit. Then once you can see the pit on both sides, you just cut around the pit in a circle.


Calories: 813kcal | Carbohydrates: 30g | Protein: 47g | Fat: 54g | Saturated Fat: 23g | Cholesterol: 236mg | Sodium: 1261mg | Potassium: 475mg | Sugar: 12g | Vitamin A: 810IU | Calcium: 597mg | Iron: 4.4mg