Summer unofficially starts with Memorial Day weekend, and what better way to welcome the sunniest of seasons than with a delicious barbecue outdoors? We’ve got you covered with these three mouthwatering recipes.
1. Fried Mozzarella and Caramelized Peach Caprese Burger from Half Baked Harvest
1/2 cup balsamic vinegar
1 teaspoon brown sugar (optional)
1 pound ground 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)
For the 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.
Continuing with the burgers, divide the meat into 4 sections and form into 4 patties. 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. And enjoy!
2. Grilled Romaine Salad with Corn and Avocado from Floating Kitchen
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
2 ½ tablespoons canola or vegetable oil
1 tablespoon mirin (you could also use rice wine vinegar)
1 tablespoon white miso paste
4 garlic cloves
2 ears of corn, husks and silks removed
¼ cup fresh basil leaves, sliced into thin ribbons
1 head romaine lettuce, cut in half lengthwise
Extra-virgin olive oil
Salt and pepper
First, make the dressing by adding all of the ingredients to the bowl of the food processor with the blade attachment. Process until smooth. Set aside. Pre-heat grill to high. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the grill and set aside to cool slightly. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a medium bowl. Cut the avocado in half. Remove and discard the seed. Scoop the avocado flesh from the peel and dice it. Add the diced avocado, basil, ¼ tsp. salt, ¼ tsp. pepper and 1 tablespoon of the dressing to the bowl with the corn, stirring gently to combine. Set aside.
Drizzle the cut side of the romaine lettuce with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the romaine to the grill, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill.
To serve, place the grilled romaine on a plate, cut side up, and drizzle with some of the dressing. Top with the corn-avocado mixture. Drizzle with additional dressing, if desired. Serve immediately.
3. Pomegranate Lemonade from Drizzle and Dip
2 cups of freshly squeezed lemon juice
1/2 cup – 3/4 cup sugar syrup
1/2 cup fresh pomegranate juice
loads of ice
water or soda water
Juice the lemons in the juicer and mix with the pomegranate juice and sugar syrup together. Keep this in a jog or bottle and use as required. Pour this into a tall glass about 1/3 of the way up. Fill the glass with ice. Top up with water or soda water and serve with fresh thyme sprigs and a few whole pomegranate seeds. These will pop in the mouth as you drink and look so very pretty.
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