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Sausage and Rabe Burgers

Sausage and Rabe Burgers


  • Olive oil, for drizzling plus 2 tablespoons

  • 6 Roma or plum tomatoes, halved or thickly sliced if they’re large

  • 4 large cloves garlic, crushed

  • Salt and pepper

  • A few sprigs fresh thyme

  • A drizzle balsamic or sherry vinegar

  • 1 bundle broccoli rabe/rapini

  • 3/4 pound bulk hot Italian sausage

  • 1/2 cup freshly shredded Pecorino cheese

  • 3/4 pound ground sirloin

  • 2 to 3 tablespoons grated onion

  • 5 to 6 leaves fresh sage, thinly sliced

  • Sliced provolone or Fontina

  • 4 ciabatta rolls, toasted


Preheat oven to 400°F. Toss tomatoes with a drizzle of olive oil, garlic, salt, pepper and thyme; sprinkle with a drizzle of vinegar. Roast until tomatoes are slumped, about 30 minutes; remove. 

In a deep-sided skillet, bring a few inches of water to a boil. Salt water and boil broccoli rabe for 4-5 minutes; cold shock and drain well. Chop about 1 (packed) cup greens and reserve the rest for another use (like a frittata). 

Combine sausage, chopped rabe, Pecorino, ground sirloin, grated onion, sage, salt and pepper. Form 4 patties that are thinner at center and thicker at edges for even cooking. 

Heat 2 tablespoons oil in a skillet over medium-high heat. Add burgers and cook about 10 minutes turning once; top with cheese in last minute or so and tent to melt. 

Serve burgers on toasted buns topped with roasted tomatoes.