With tomorrow being National Burger Day, and August being Peach Month we have found the ultimate recipe that will tick all the boxes……the Fried Mozzarella & Caramelised Peach Caprese Burger.
National Burger Day is aimed to get people out there tucking into and spreading the good word of the humble burger. Now in its third year the website nationalburgerday.co.uk if offering people the chance to get 20% off a burger at hundreds of restaurants around the country. And with thousands upon thousands of different variations of the American favourite there is bound to be something to tickle your tastebuds no matter what your likes and dislikes.
Peaches are native to China where they have been cultivated for centuries. Not only have they been mentioned in Chinese writings dating back to the 10th Century BC, they have also been the subject of many Chinese folk tales, including having been consumed by the Immortals for their mystic powers of giving long life.
The Persians are believed to have introduced the peach to Europe from China, and then Spanish explorers took them to the Americas in the 16th century.
Nutritionally, not only does a medium sized peach provide one of your recommended 5-a-day, but medical studies have shown that their content of the antioxidants Lutein and Zeaxanthin helps guard against blindness and partial loss of sight in the western world via the disease AMD, which affects millions of people over the age of 50.
Ok so lets gets onto the burger we’ve chosen.
Fried Mozzarella & Caramelised Peach Caprese Burger Recipe
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Makes: 4 burgers or 6-8 slider size burgers
• 1/2 cup balsamic vinegar
• 1 teaspoon brown sugar (optional)
• 1 pound ground 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 large nectarines or peaches, ripe, but firm peaches, sliced into 1/4 inch rounds
• 1 tablespoon honey or brown sugar
4 brioche or pretzel buns, toasted (use gluten free if needed)
1. 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.
1. 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.
2. 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.
3. Drizzle the peaches with honey (or sprinkle with brown sugar).
4. 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.
5. 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.
6. 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.
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. Add the top and you’re done!
For this and more great recipes please head on over to halfbakedharvest.com