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Broccoli side dish?

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I know broccoli isn't the first thing you think of as a side dish for burgers, but we're having burgers tonight and I have broccoli to use up. Besides just cooking it plain or maybe giving it an Asian soy-sesame kick, any suggestions for a broccoli presentation that would work well alongside a big fat hamburger?

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  1. Broccoli salad? (garlic, lemon, olive oil, red peppers, cauliflower, if possible)

    Broccoli tempura?

    1. Toss with mayo or yogurt, crumbled bacon and shredded cheddar. Or miss it into mac 'n' cheese.

      1. I'd cut it into bite-sized pieces, toss it in olive oil, sprinkle on some s&p, and then roast it in a 425 degree oven until the florets are a bit browned, perhaps a half hour or so. It comes out delicious and a bit crispy. There are infinite flavor variations...add chopped garlic and/or crushed red pepper halfway through, or some Indian spices, or what have you.

        Probably the closest you'll get to the fries you secretly desire!

        2 Replies
        1. re: Rick_V

          I like the roasted broccoli or slaw ideas. I'm always a fan of roasted veggies and broccoli does tend to get nice and crispy at the edges of the florets.

          1. re: Rick_V

            That is the best! And so easy, it is my new favorite way to cook almost all vegetables.

          2. Broccoli slaw? I don't have a specific recipe, but there are many out there if you do a google search.

            1 Reply
            1. re: valerie

              I second that suggestion. It's a great way to use up the stalk.

            2. it's freezing here. i'd make soup.

              1. I think with burgers you might want to think about a nice moist side, in olive oil with herbs.

                Steam florets for 6 minutes, salt to taste then set them aside. chop up a couple tablespoons of some fresh herbs like tarragon sage or whatever's on hand. sautee a coarsely chopped med onion and a few cloves of diced garlic (I use like 5-6 cos I'm hardcore like that) in 3 tbsp v olive oil on med heat with a couple quick shakes of pepper flakes and half of your herbs. once the onions are nice and golden, add the florets and stir enough to coat. sautee for a couple minutes, then remove from heat, add the rest of the fresh herbs, and salt to taste.

                1. I've posted this one before, but as I think it'd be brilliant with burgers I'll give it again: cut the broccoli into florets (I like about two-bite size) and put into rapidly boiling salted water for about seven minutes, or until just tender to the bite. Immediately plunge into ice water, then drain. Heat about 1/4 cup of olive oil in a small skillet and add either three or four chopped canned anchovies or about a 5" string of anchovy paste from a tube. Stir until whatever form of anchovy has pretty much dissolved. Put the drained broccoli into a bowl and toss with the oil, salt to taste, and some red pepper flakes* if you like. You can now finish the dish by either spreading it out in a pan and roasting it in a 400º oven for 20 minutes, or sautéeing it on the stove top.

                  *Alternatively, you could mix some hot chile oil into your olive oil.

                  1 Reply
                  1. re: Will Owen

                    sounds good. definitely will check that out.

                  2. Wow, anchovy sounds delicious. There are some great ideas here. Thanks!

                    1. I'm a bit late, but for future reference, you can grill your broccoli right along with your burgers.

                      Cut your broccoli into stalks, place in ziploc bag. Add a few squeezes of lemon juice, a drizzle of oil, salt and pepper and enough grated parmesan cheese to coat the broccoli stalks. Let sit for about ten minutes, then throw on grill until slightly charred and tender. Good stuff.