Crumble the burgers with garlic, fennel and chilli, fry until crisp, then pile them onto broccoli pasta. A good use for a burger that has nothing to do with a bun.

Ingredients

• 1 head broccoli, cut into florets, stalk peeled and diced
• 160g pasta
• A good glug or two of olive oil
• 2 symplicity burgers
• 3 garlic cloves, puréed or chopped
• Pinch red chilli flakes, to taste
• Squeeze lemon juice
• Big pinch lemon zest
• 100–150g superstraccia
• Big pinch nutritional yeast
• Fennel seeds*

Method

1. Boil the broccoli in salted water for 2 minutes, then remove with a slotted spoon.
2. Cook the pasta in the same water until al dente. Drain, reserving some of the cooking water.
3. Crumble the burgers into small chunks and mix with chilli flakes, fennel seeds and some of the garlic.
4. Gently fry the burger crumb in olive oil until crisp. Remove from the pan and set aside.
5. Add more garlic and olive oil to the empty pan. Cook for 1 minute, then add the broccoli.
6. Crush the broccoli into a rough purée. Add some reserved pasta water, bring to a simmer and cook for around 2 minutes.
7. Add the pasta and toss through the broccoli.
8. Add lemon zest and juice, superstraccia and nutritional yeast. Toss together, adding more pasta water if needed, until the sauce clings to the pasta.
9. Stir through most of the burger crumb, keeping some back to finish.
10. Serve with the remaining crumb, extra superstraccia and olive oil.