Tom's Fried Mozzarella and Grilled Peach Burgers

Ingredients

• 1 pound ground beef
• smoked salt, chipotle salt or just salt + pepper, for sprinkling
• 2 tablespoons Celia's Traditional 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 pepper
• 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

Directions

1. Divide the meat into 4 sections and form into 4 patties. 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.
5. Drizzle the peaches with honey (or sprinkle with brown sugar).
7. Preheat the grill to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. Remove the burgers from the grill and and cover with foil to allow the burgers to rest while you fry the mozzarella.
9. While the grill is hot, grill both sides of the peaches for 1 to 2 minutes until just warmed, but still somewhat firm.
11. Add olive oil to a 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.
13. 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. Add the top bun. Enjoy!

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