Peach Caprese Sliders with Fresh Basil and Fig Balsamic Sauce

By: Kelly Cahoon

Elevate the classic slider burger with surprising, but harmonious ingredients. Toasted brioche rolls hug juicy American Wagyu four-ounce patties. For an extraordinary touch, the sliders are topped with melty buffalo mozzarella cheese, fresh basil leaves and a sweet and tangy fig balsamic sauce. 

The result is an amazing, multi-layered bite with sweet and savory elements. Great as an appetizer or make in quantity for a magnificent main dish.



  • 8 SRF American Wagyu sliders Buy Now
  • 8 brioche rolls, sliced in half
  • 8 mozzarella slices, thick-cut 2 peaches cut into 8 rounds 16+ large basil leaves
  • 1/2 cup fig balsamic dressing or balsamic reduction
  • Flake salt and pepper
  • Avocado oil for pan


Heat grill or cast iron pan on high heat. Slice the brioche rolls in half, and grill or toast the underside until golden and toasty. Flip to the outside of the rolls, and grill until just toasted. Set aside.
Season the meat patties with salt and pepper, and grill on an oiled cast iron pan for 5 minutes. Flip the patties over, and top with the mozzarella slices.
Cook an additional 5 minutes, covering the slices for the last 2-3 minutes to melt the cheese.
Add the sliced peaches to the grill, and cook for 5 minutes until tender.
Stack the grilled peaches, 2-3 whole basil leaves, slider patties, and cheese on the base of the toasted brioche roll.
Drizzle with fig balsamic dressing (if you can’t find fig balsamic dressing, combine equal parts fig jam with balsamic reduction), and finish with the other side of the toasted bun. Serve hot.