Mozzarella And Caramelized Peaches

MOZZARELLA AND CARAMELIZED PEACHES

Hey, save yourself some time and get the important instruction and dessert all in one! Upright kidding, you're totally having whatever ice elite after this. But the caramelized pink slices add a profitable layer to this impressive burger. You could use any form of cheese, but mozzarella is definitely the top for this band.

INGREDIENTS:

• Balsamic Drizzle
• 1/2 cup balsamic vinegar
• 1 teaspoon brown sugar (optional)
• Burgers
• 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 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)

DIRECTIONS:

1. 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. Burgers
2. 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.
3. 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.
4. Drizzle the peaches with honey (or sprinkle with brown sugar).
5. 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.
6. 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.
7. 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.
8. 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.

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