Dear, sweet, chicken protecting, clam eating Kimmi – so close, yet so far. After close to fifteen years on the bench, the original KK made her way back to the island but was undone by the greatest tribal council of all time featuring double idols, nullified votes, tied votes and our ex-lover Keith willing to quit for super K to make it one step further.
But alas, our dear friend Kim went to Ponderosa. Fun fact, while dear Varner couldn’t follow through, Kimmi stuck to the hallowed tradition of having an Australian Outback contestant make the finale of their returning season.
As you know, we hitched a ride on the Survivor: The Australian Outback pre-jury vacay and bonded with Kimmi over our love for public nudity and penchant for getting into loud, violent public screaming matches.
Kimmi played a low-key game as the start of Second Chances, working hard and building relationships and came to a Ciera-esque realisation that she was playing for fourth too late resulting in the aforementioned tribal council majesty.
Wanting to avoid starting any Ponderosa brawls and upsetting Kumbaya Kass, we kept away from clams and made our famous, Kimmi Kappenbergers as congratulations for a job well done.
Not wanting to harm any chickens (or face Monnie’s wrath when we next saw her), we piled our burgers with haloumi and mushrooms, aka the two greatest vegetarian ingredients – Kimmi earned it!
Enjoy!
Kimmi Kappenbergers
Serves: 2.
Ingredients
250g haloumi
2 large mushrooms
2 brown onions
1 tbsp muscovado sugar
1 tbsp balsamic vinegar
olive oil
2 burger buns
pickled roasted peppers, to serve
rocket, to serve
Method
Slice haloumi into 5mm slabs, remove the stalks from the mushrooms and finely slice the onions.
Heat a lug of oil in a frypan over low heat and add the onions and a pinch of salt. Cook very slowly for 15-20 minutes, stirring occasionally to prevent them from sticking to the pan.
When onions are softened, add sugar and balsamic. Cook over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Leave aside.
Heat a second fry pan over medium heat, add a lug of oil and cook haloumi for about 2 minutes, flip just once and cooking for a further 2 minutes. Remove the haloumi from the heat.
In the same pan, fry the mushroom open side up for about 5 minutes, again flip just once and cook for a further 5 minutes. Remove from the heat and wipe pan clean – carefully to avoid burning yourself, obviously. Slice your buns and fry for a minute or two to lightly toast.
To build the burger, place some caramelised onion on the base, followed by rocket, the haloumi, then the mushroom, then (if you want) more onions or rocket and top with some pickled roasted peppers.
Devour and share with your favourite chickens!
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