Fried Mozzarella and Caramelized Peach Caprese Burger with Balsamic Drizzle


Makes 4 burgers

1-pound Ground Beef (80/20)
2 tablespoons balsamic vinegar
Salt and pepper, to taste
12-ounces fresh mozzarella, sliced into 8 thick round slices
1 cup Panko bread crumbs
¼ cup flour
1/3 cup Parmesan cheese
2 eggs, beaten
½ teaspoon salt and pepper
¼ teaspoon cayenne
2 tablespoons olive oil
4 large peaches, ripe, but firm, sliced into ¼” rounds
1 tablespoon honey or brown sugar
4 brioche or pretzel buns, toasted
Balsamic Drizzle (recipe follows)


Total Recipe Time: 45 minutes

1. Make Balsamic Drizzle. Add ½ cup balsamic vinegar and 1 teaspoon brown sugar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid is reduced by about half and is slightly syrupy. Remove from heat; pour vinegar in a bowl or glass to pour. Set aside to cool and thicken.

2. Lightly shape the ground beef into four ½-inch thick patties. Place the patties on a plate and drizzle with 2 tablespoons balsamic vinegar, and salt and pepper to taste.

3. In a large bowl combine Panko, four, Parmesan, salt, pepper and cayenne. 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 side to adhere. Repeat with the remaining slices.

4. Drizzle the peaches with honey, or sprinkle with brown sugar.

5. Place beef patties in center of grid over medium, ash-covered coals; arrange peach slices around patties. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill peaches, uncovered, 8 minutes or until heated through. (Gas grilling times remain the same.) About 2 minutes before burgers are done, place rolls, cut sides down, on grid. Grill until lightly toasted.

6. While burgers and peaches are grilling, heat a large skillet over high heat. Add 2-tablespoons of olive oil to the skillet. Fry the coated mozzarella, turning carefully once or twice, until golden and cheese begins to melt but still retains its shape; about 1 minute per side. Drain on paper towels.

7. 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.

Half Baked Harvest via Wisconsin Beef Council.