Italian Sausage Burgers with Provolone and Broccoli Rabe
Ingredients
- Salt and pepper
- 1 bundle broccoli rabe, trimmed and chopped 1 1/2-inch pieces
- 3 tablespoons olive oil plus a drizzle
- 1 scant teaspoon crushed red pepper
- 3 large cloves garlic, chopped
- 1 pound hot Italian sausage, homemade or store-bought
- 1 pound 80% lean ground beef
- 2 tablespoons Worcestershire sauce
- 2 to 3 tablespoons grated onion
- 4 thick-cut deli slices provolone cheese
- 1 cup drained giardiniera (hot pickled vegetables), pulse-chopped into a relish in a food processor
- Garlic and/or herb potato chips or salt-and-vinegar potato chips
- 4 5-inch squares of focaccia, split horizontally or ciabatta rolls, split and toasted
Preparation
Bring a few inches of water in a deep skillet to boil. Season with salt and add rapini/broccoli rabe, cook 3 minutes and drain. Return pan to heat and add olive oil, 3 turns of the pan. Add red pepper and garlic, and stir a minute. Add broccoli rabe and toss 2-3 minutes more; adjust salt to taste.
Heat a cast-iron skillet or griddle pan over medium-high to high heat.
Place giardiniera relish on focaccia or roll bottoms. Top with a burger patty, some broccoli rabe and potato chips; set focaccia/roll tops in place.