Roasted Broccolini, Kimchi, Bacon and Cheese Burgers
Photography Kate Battersby.
Substitute a fried egg for the bacon for a delicious vege version.
Serves: 4
INGREDIENTS
250 grams broccolini or 1 head broccoli
¼ cup olive oil
3 cloves garlic, crushed
¼-½ teaspoon chilli flakes
sea salt
To assemble
4 large burger rolls, halved (I used brioche rolls)
butter for rolls
kimchi
8 slices streaky bacon, cooked
8 slices smoked mozzarella or your own favourite melting cheese
tomato chilli relish
mayonnaise
METHOD
Preheat the oven to 200°C fan bake.
Cut the broccolini or broccoli into bite-sized pieces, leaving 3cm of the stem attached. Thinly slice the remaining stalks. Stir the oil, garlic and chilli flakes in a large bowl and season generously. Add the broccolini and stalks and toss to combine well. Tip onto a large shallow roasting tray and spread out to a single layer. Season with sea salt and roast until lightly charred and tender but still with a little bite, about 12 minutes.
Turn the oven to grill.
To assemble: Place the buns, cut side up, on a baking tray and toast until golden then butter the toasted side.
Leave the bottom buns on the oven tray. Spread with a good layer of kimchi then the bacon then a stack of broccolini. Top with the cheese and place under the grill until melted and bubbling. Spoon over some tomato chilli relish and more kimchi. Spread the top rolls with mayo and sandwich together. Serve immediately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.