By: The Food Hunter
With summer just about over, everyone is in the mood for a BBQ. This year, rather than serve the usual burgers and dogs at your next backyard event, make these Italian Sausage Burgers. A version of my favorite sandwich, the Grilled Sausage with Peppers & Onions, this burger is bursting with flavor. Just one savory bite and you’ll wonder why you’ve ever made anything else.
Don’t get me wrong I love the traditional all beef patty topped with lettuce & tomato as much as the next person, but there’s something about the combination of ground sausage with sautéed sweet onions & red bell peppers topped with melted provolone and broccoli rabe that appeals to me more. Juicy, mouthwatering and delicious is how I would describe this burger variation.
The Italian Sausage Burger
For the Sausage Burger12 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
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.**