Categories: Burgers

Ingredients

• Kosher salt
• 1 large bunch broccoli rabe
• 2 lbs. ground beef
• Black pepper
• 1 cup grated Parmigiano-Reggiano
• 1/4 cup flat-leaf parsley, chopped
• 2 tbsp. Worcestershire
• 3 tbsp. olive oil
• 8 slices deli-cut provolone
• 4 garlic cloves, chopped
• 1 tsp crushed red pepper
• 3-4 tbsp. chopped pickled Italian hot peppers and a fat splash of the pickling juice
• 4 sesame rolls, split and lightly toasted

Directions

1. Fill a large bowl with ice water and set a strainer in the sink.

2. In a large pot or skillet, bring a couple of inches of water to a rolling boil. Salt the water, add the broccoli rabe and cook until crisp-tender, 3-4 minutes. Drain the broccoli rabe well and transfer to the ice water; let cool. Drain and pat dry. Cut the broccoli rabe into thirds and reserve the pot.

3. In a medium bowl, season the beef with salt and pepper; mix in the Parmesan, parsley and Worcestershire. Form into 4 patties. Drizzle with oil.

4. Heat a large cast-iron grill pan or skillet over medium-high.

5. Add the patties to the pan and cook, turning occasionally, 8-10 minutes. Top each patty with 2 slices of cheese during the last minute or so of cooking, tenting loosely with foil to melt the cheese.

6. In the reserved pot, heat 3 tbsp. oil, over medium.

7. Add the garlic and crushed red pepper; stir until aromatic, about a minute. Add the rabe and toss until heated through, 3-5 minutes. Add the cherry peppers and juice.

8. Serve the patties on the sesame rolls, topping with the broccoli rabe mixture.

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