Burger's All The Way

Next week sees National Burger Day roll on in, and to help celebrate it here’s a recipe that’s a bit different from the norm. You wouldn’t think fruit could go with a burger, but behold the Mozzarella Peach Burger that proves it really does work.

Founded four years ago in a fit of mild indignation that there wasn’t a National Burger Day in the UK whereas the US had two (National Burger Day & National Cheeseburger Day) NBD has been gaining momentum year on year.  This year it is on August 25th, and it has it’s own hashtag and dedicated website, and people are encouraged to get out there a grab a burger from restaurants, cafes and delis as well as pubs, bars and bistros that are taking part in it - with discount vouchers available for one day only – there’s already over 700 establishments taking part.

However if going out isn’t an option then why not make one at home, and what better day is there to experiment with something a little different?
And when we say different we mean fruit with a burger different.

We know that putting a piece of fruit on a burger sounds a little odd, and maybe it is, but we promise that it’s worth it.  Think of it kind of like a fruit salsa smeared on a grilled steak……or maybe don’t! Anyway it’s a pretty similar concept, but in burger form, and with fried mozzarella and basil.
They’re pretty quick to make, and offer a crispy on the outside, gooey on the inside experience.
And as with so many of the recipes we feature it is always open to experimentation, so if peaches aren’t your thing why not try pineapple, mango, or diced strawberries instead?

Fried Mozzarella and Caramelised Peach Caprese Burger with Balsamic Drizzle Recipe

Prep Time = 10 Mins / Cook Time = 20 Mins / Total Time 30 Mins

Makes 4 regular burgers / 6-8 slider burgers


Balsamic Drizzle:

  • 1/2 cup balsamic vinegar
  • 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
  • 2 tablespoons balsamic vinegar
  • 12 ounces fresh mozzarella sliced into 8 thick round slices
  • 1 cup of 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:

  1. Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil.
  2. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy.
  3. 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 bread crumbs, 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 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 caramelised 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.

For this and more great recipes please head on over to halfbakedharvest.com and for more information on National Burger Day such as the restaurants taking part and discount vouchers available please click here.