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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.