Recipe for a delicious Peach Burger

Peach Burger Take the whole family out to dinner this weekend... to your own backyard. Start out on the right foot this season with the tools and tips that will elevate your grill game. You can cook it all on the grill, from veg to steak to dessert. With STAUB black matte cast iron at the ready, you’re about to become the grill hero in your house.

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SERVINGS
4

INGREDIENTS

500 g minced beef	150 g panko breadcrumbs
1 tsb smoked salt	2 large peaches
1 tsp chilli flakes	1 tbsp brown cane sugar
1 tbsp crushed	100 g sour cream
coriander seeds	4 pretzel rolls
Ground salt & pepper	30 g butter
4 small buffalo	4 tbsp clarified butter
mozzarella	3-4 sprigs of fresh basil
50 g flour	2-3 tbsp honey
1 egg

HOW TO MAKE IT

Place the minced beef in a bowl and season with smoked salt, chilli flakes, coriander seeds and ground salt and pepper. Mix all the ingredients together well with your hands and knead for at least 5 minutes. Divide the minced beef into 4 equal portions, shape to make flat patties and leave to come to room temperature.

Cut the mozzarella in half, season with pepper and dredge each piece in flour. Beat the egg. Dip each floured mozzarella in the egg and drain off well. Then dip into the panko breadcrumbs. Put to one side. Cut the peaches in half, remove the stones and then cut each half in half again crossways. Sprinkle brown sugar on both sides of the peach slices and leave to rest for 5 minutes. Season the sour cream with salt and pepper and stir together. Preheat the oven to 140 °F

Heat up a grill pan. Cut the pretzel rolls in half and spread the surfaces with butter. Brown the inner sides of the rolls, pressing them slightly into the pan until lightly golden. Then put to one side. Now fry the patties on a medium heat for about 5 minutes on both sides. Remove and keep warm in the oven. Rinse out the grill pan and then grill the peach slices in the hot grill pan for about 2 minutes on both sides. Remove and also keep warm in the oven.

Heat the clarified butter in a pan and fry the mozzarella slices for 2 minutes on both sides until golden brown. Remove from the pan and leave to drain on kitchen paper. Wash the basil, shake dry and strip the leaves from the stems.

Spread 1–2 tbsp sour cream on the bottom half of the rolls, place a burger patty on each roll and press down gently. Then add 1 slice of grilled peach and 2 slices of fried mozzarella. Sprinkle with basil and drizzle with honey to taste. Finish with the top of the roll and serve.