Italian Sausage Burger

Makes 2

 

For the Sausage Burger

12 ounces good quality sausage, ground
Sharp Provolone cheese, shaved
2 ciabatta rolls

Shape the meat into burger-shaped patties 3/4 inch thick and grill 5 mins per side.

For the Peppers and Onions

1 tablespoon oil
1 large red onion, sliced thin (about 2 cups)
2 red bell peppers, stem and core removed, sliced into 1/4-inch strips
Kosher salt and freshly ground black pepper

Heat oil in a large skillet, over medium-high heat. Add onions and peppers and cook, stirring frequently, until softened and browned in spots, about 8-10 minutes. Season to taste with salt and pepper.

For the Broccoli Rabe
1 bunch broccoli di rabe, trimmed (see directions below)
3 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and sliced
salt
¼ teaspoon crushed red pepper, or to taste
¼ cup water, or as needed

Heat the olive oil in a large skillet over medium heat. Add garlic over to the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.

Pour 1/4 cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender. Taste and season with additional salt and crushed red pepper if necessary.

**To trim the broccoli rabe, cut off the tough ends of the stems. Then, holding a stem with the florets in hand, nick a little piece of the end of the stem with a paring knife and pull the little piece of the stem towards you, peeling the steam partially. Continue working your way around the stem until it is peeled. As you peel the stem, some of the large tough outer leaves will also be removed; discard those as well. Repeat with the remaining stems. Next wash the trimmed broccoli rabe in cold water, to remove all dirt from between the leaves. Drain in a colander.**
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