Fried Mozzarella and Caramelized Peach Caprese Burger with Balsamic Drizzle
Try this Fried Mozzarella and Caramelized Peach Caprese Burger with Balsamic Drizzle recipe
Try this Fried Mozzarella and Caramelized Peach Caprese Burger with Balsamic Drizzle recipe
- 2 tablespoons olive oil
- 2 eggs, beaten
- 1/4 cup flour
- 2 tablespoons balsamic vinegar
- 1/2 cup balsamic vinegar
- 1/4 teaspoon cayenne
- 1/3 cup parmesan cheese grated
- 1 cup panko bread crumbs
- 1/2 teaspoon salt + pepper
- 1 teaspoon brown sugar (optional)
- 1 pound ground beef (i like to use organic 80/20 beef)
- smoked salt chipotle salt or just salt + pepper, for sprinkling
- 12 ounces fresh mozzarella sliced into 8 thick round slices
- 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)
- Carbohydrate 41.3475399689252 g
- Cholesterol 56.2644176876694 mg
- Fat 17.3902751507098 g
- Fiber 1.43620000610654 g
- Protein 25.338386663719 g
- Saturated Fat 9.54574229956119 g
- Serving Size 1 1 Serving (283g)
- Sodium 765.497310698883 mg
- Sugar 39.9113399628187 g
- Trans Fat 1.07972396109834 g
- Calories 431 calories
Step-by-step
- 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!
Balancing Acidity and Fat
Reducing balsamic vinegar over medium-low heat evaporates its water content, concentrating acetic acid and natural sugars until the liquid thickens into a syrup. This intense acid cuts directly through the high saturated fat content of the 80/20 beef and the fried mozzarella. When that sharp reduction meets the sweet profile of caramelized fruit, the palate registers balance rather than heaviness.
The Science of Breading Mozzarella
Fresh mozzarella contains a high percentage of moisture, which turns to steam when heated and threatens to blow apart a crust. Dredging the cheese rounds in flour creates a dry adherence layer for beaten eggs, which coagulate rapidly in hot oil to form an impermeable barrier. Frying the coated cheese for precisely one minute per side in shimmering olive oil melts the internal proteins without allowing the core to liquefy entirely.
Controlling Texture on the Grill
Grilling beef patties over medium-high heat for four to five minutes per side develops a savory crust via the Maillard reaction. Meanwhile, searing peach rounds for one to two minutes warms their flesh without breaking down their pectin structures completely. Retaining this firm bite prevents the fruit from turning mealy against the crisp exterior of the fried cheese.
