I know I say a variation of this every month, but I cannot, cannot believe that it’s March! Spring is on the horizon! I can smell it in the air – that little bit of earthiness and thaw combined with all fresh green shoots that are popping up everywhere. On the weekend Mike and I took a walk around a nearby lake and all of the trees had tiny verdant leaves coming in. There are cherry blossoms galore happening here too – it was the very epitome of spring.
With all this green around, it makes me want to eat…you got it, broccoli. I love those little tree-like sprouts. I even eat it raw. Raw broccoli isn’t for everybody, but I truly believe that cooked broccoli is. The key is to cook it fast and hot so that it has some char and depth of flavor, but still has snap and crunch. Over-cooked broccoli definitely has its place in the world, but on this burger you want slightly crunchy broccoli with a bit of bite.
Broccoli and cheddar go together like PB and J, milk and cookies, dumplings and soy sauce. It just works. Of course, growing up Chinese means that I didn’t taste broccoli and cheese together until I was well into my late teens, but after that first bite, I was hooked. Broccoli and cheddar on top of a juicy, charred beef patty and you’ve got a burger fit for spring!
Broccoli and Cheddar Burger Recipe
makes 4 burgers
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes
- 1 lb lean ground chuck
- salt and freshly ground pepper
- oil
- 4 cups broccoli florets
- 1 – 1/2 cups shredded cheddar, or as needed
- 4 buns of choice (I used ciabatta)
Slice the buns in half if needed. If desired, toast while the burgers are cooking. Form the meat into 4 equal patties about 2 inches tall and 2.5 inches wide. Season both sides with salt and pepper.
Heat up a large heavy cast iron skillet over medium-high to high heat, add a touch of oil and swirl to coat. Add the broccoli in an let cook, stirring occasionally for 2-3 minutes. The broccoli should be bright green and deeply charred. Season with salt and pepper to taste. Remove from the pan and set aside. Carefully wipe the skillet down.
Add a touch of oil to the skillet, swirl to coat and heat over medium-high heat. Add the patties and press down, using a flat spatula. Cook until a crust has formed, about 2 minutes. Scrape and flip, topping each patty equally with shredded cheese, the cooked broccoli and the rest of the shredded cheddar. Cover the pan with a lid to help the cheese melt. It helps to use a glass lid so you can see exactly what’s going on. When then cheese has melted to your liking the burger should be cooked through, about 2-3 minutes.
Carefully move the broccoli topped patties to the buns and enjoy immediately.
I have never thought of putting broccoli and cheese on a burger. Why not? I have no clue. This looks amazing!
This was really delicious and so easy! :)
Flippin’ genius! I am in lurve! :D
ditto on what ashlae said, and those broccoli florets looks so cozy and delicious wrapped in all that gooey cheese! (heart-eyes emoji!) xo
“Look over here at my computer screen.”
“mmmmmm”
That’s how the conversation goes between my husband and I EVERY TIME I come to your blog, Stephanie.
Fabulous as usual!
Definitely nominated yours, stephanie!! For everything! :).
What a brilliant idea. My husband prefers the super overcooked broccoli, but I like the crunchy ones with a bite. Maybe I’ll top it with cheddar and bring him over to the crunchy side :)
Different kinds of burgers always interest me. They are fun to eat. Never ate one with broccoli before.
Wonderful!
Great photography on this post as usual! The cheese looks tempting I have to say :)
Voted for you on Saveur!
Broccoli and cheddar are the perfect couple. I used to order a baked sweet potato with cheddar and broccoli at my last job and I always finished wishing I had ordered extra broccoli and extra cheddar. Why I’ve never had the two on a burger is beyond me. Next. Level. P.s. DUH on nom’ing you!!!!