We updated the classic pairing of sausage and broccoli rabe in this outstanding weeknight burger. A swoosh of vinegary mayo brightens the dish.
Serves 4 / Takes less than 30 minutes
3 tablespoons olive oil, divided
3 garlic cloves, finely chopped
Pinch of crushed red pepper flakes
1 bunch broccoli rabe, roughly chopped
½ cup mayonnaise
¼ cup chopped peppadews or pickled cherry peppers
1 (12 ounce) package The New Food Collective™ Hot Italian Sausages, removed from casing and formed into 4 patties
4 slices mozzarella or provolone
4 hamburger buns, toasted
Heat 2 tablespoons of the olive oil in a skillet over moderate heat. Add the garlic and the red pepper flakes. And cook 2 to 3 minutes until softened. Add the broccoli rabe and cook, stirring occasionally, until tender, about 8 to 10 minutes. Transfer the broccoli rabe to a bowl and wipe out the skillet.
Meanwhile, stir together the mayonnaise and the chopped peppadews. Set aside.
Heat the remaining 1 tablespoon olive oil in the skillet over moderately high heat. Add the sausage burgers and cook, until well browned, about 5 minutes. Flip the burgers and continue to cook until browned and fully cooked, 3 to 5 minutes more. Lay the cheese slices over the burgers for the last 2 minutes of cooking. Remove from the heat.
Spread the peppadew mayo over the insides of the toasted hamburger buns. Lay a burger on the bottom of the buns and top with a big spoonful of broccoli rabe (you may not use all of the broccoli rabe). Top with the remaining buns and serve at once.