Hot Sausage Burgers With Broccoli Rabe And Provolone Recipes

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SAUSAGE-AND-MUSHROOM BURGERS WITH BROCCOLI RABE



Sausage-and-Mushroom Burgers with Broccoli Rabe image

An Oktoberfest take on the burger: Sweet Italian sausage and mushrooms in a patty. Dress the ciabatta roll with mayo, add a patty, some Provolone, and that all important broccoli rabe.

Provided by Martha Stewart

Categories     Pork Recipes

Time 35m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, finely chopped (4 cups)
Coarse salt and freshly ground pepper
12 ounces broccoli rabe (from 1 bunch), cut into 2-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon red-pepper flakes, plus more for sprinkling
1 pound sweet Italian sausage, removed from casing
4 slices provolone
4 Portuguese or ciabatta rolls, halved and lightly toasted
Mayonnaise, for serving

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add mushrooms; season with salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl. Heat 1 more tablespoon oil in skillet over medium-high. Add broccoli rabe; season with salt. Cook until crisp-tender, about 4 minutes. Stir in lemon juice and red-pepper flakes. Transfer to another bowl.
  • Wipe skillet clean. Stir together sausage and mushrooms; season with salt and pepper. Form into 4 patties. Heat remaining 1 tablespoon oil in skillet over medium-high. Cook patties, flipping once, until just cooked through, about 6 minutes. Top each with cheese, cover, and cook until melted, about 30 seconds. Serve on rolls with mayonnaise, broccoli rabe, and more red-pepper flakes.

HOT SAUSAGE BURGERS WITH BROCCOLI RABE



Hot Sausage Burgers with Broccoli Rabe image

Yield serves 4

Number Of Ingredients 20

1 3/4 to 2 pounds ground pork (ask your butcher for a coarse grind)
1 teaspoon crushed red pepper flakes, 1/3 palmful
2 teaspoons sweet smoked paprika, 2/3 palmful
1 1/2 teaspoons ground fennel or fennel pollen or 1 teaspoon fennel seed
1 teaspoon ground sage, 1/3 palmful
1 teaspoon granulated onion, 1/3 palmful
1 teaspoon granulated garlic, 1/3 palmful
Salt
EVOO (extra-virgin olive oil) for drizzling, plus 1 tablespoon
1 cup tomato sauce
3 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
Black pepper
1 small bundle of broccoli rabe, trimmed of tough ends
1 large or 2 small garlic cloves, finely chopped
Freshly grated nutmeg
4 thick deli slices sharp Provolone cheese
4 ciabatta rolls or other crusty rolls, split
Olive oil and rosemary or herb-flavored fancy potato chips, store-bought

Steps:

  • Combine the pork with the red pepper flakes, paprika, fennel, sage, granulated onion, granulated garlic, and salt. Form 4 patties and drizzle with EVOO to coat.
  • Heat a small pot over medium-low heat, add the tomato sauce, brown sugar, Worcestershire, vinegar, and black pepper, then cook for 15 minutes or until thickened to steak-sauce consistency.
  • Bring a couple inches of water to a boil in a medium skillet, salt the water, and cook the broccoli rabe for 5 minutes, then drain. Place the skillet back on the stove and heat the tablespoon of EVOO over medium heat. Add the chopped garlic; chop the broccoli rabe into 2-inch pieces and sauté it in the garlic and oil for 2 minutes. Season with nutmeg to taste.
  • While the water comes to a boil for the broccoli rabe and the tomato sauce reduces, heat a drizzle of EVOO in a skillet over medium-high heat. Add the burgers and cook for 5 to 6 minutes on each side. Melt a slice of provolone over the patties during the last minute of cook time. Tent the pan with foil to help the cheese melt.
  • To serve, pile broccoli rabe on each roll, top with a cheesy sausage patty, and set the top of the roll in place with a slather of warm sauce. Place some chips alongside.

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