We’ve all had that wonderful combination. Pulled pork sandwiches topped off with melted provolone and a generous layer of broccoli rabe. It’s a definite Italian favorite. Let’s switch it up a bit with these Italian Pork Burgers with Broccoli Rabe.
Imagine the combination of pork, fennel, rosemary, and garlic all coming together in a moist charred burger. We’ll stick with the layer of broccoli rabe since it’s a no-brainer. Now top it off with a homemade burger sauce …like a secret sauce. It’s official. You now have a winner.
Let’s start with the burger sauce…
This is a pub-worthy sauce with intense salty, sweet and umami flavors consisting of…
- Mayonnaise
- Low-sodium soy sauce
- Dark brown sugar
- Worcestershire sauce
- Fresh chives
- Fresh garlic
- Freshly ground black pepper
It will remind you of one of those secret sauces that they offer at the burger joints. It mixes up easily in one bowl.
Recipe Notes –
Need a gluten-free topping? Make this sauce gluten-free by replacing the soy sauce with gluten-free tamari sauce. Also be sure that your Worcestershire sauce is certified gluten-free.
This yummy sauce can be made ahead of time then stored in the refrigerator for up to 4 days. It really does have the best flavor after hangin’ out for a day in the fridge.
One more thought on toppings…
If you’re not a fan of mayo-based sauces, give this Amazing Smoked Red Pepper Sauce a try on this one.
Let’s move on to the main event…
Get the burgers formed…
To keep the pork burgers moist, start off with a bread mixture that is infused with ground fennel and fresh minced rosemary. If you have difficulty finding ground fennel as I have in the past, you can try this one on Amazon.
Once again, you can make the switch to gluten-free bread here if need be.
Set those formed patties aside while you work on the broccoli rabe.
Keep in mind that you can always prepare the broccoli rabe a day ahead if you prefer.
Some broccoli rabe talk…
This is not my typical way of preparing broccoli rabe. I would normally trim the ends then cut into pieces of about an inch-and-a-half …then immerse them briefly in boiling water to blanch them before sautéing.
According to the folks at America’s Test Kitchen, the broccoli rabe is cut into half-inch pieces then added directly to the pan with the sautéed garlic. The result is refreshing. The just-right al dente freshness perfectly paired with the moist tenderness of the pork burger.
Your Italian Pork Burgers With Broccoli Rabe are almost ready…
Time for the final event. The pork burgers can be either sautéed or grilled. The important thing to remember is that since this is made of pork, it cannot be served on the rare side. Be sure that the internal temperature registers at 150 degrees before removing it from the heat. I find my digital meat thermometer to be invaluable when making these burgers. Best to be safe.
While the burgers are cooking, you may want to consider giving those buns a quick charring. It can be done easily by lightly brushing the cut sides with a bit of olive oil then placing them cut-side-down in a hot skillet or directly on the grill. It adds so much flavor and texture to final burger.
Why not serve these gems when hosting your next barbecue? Your guests will be pleasantly surprised when they bite into one of these amazing burgers.
Be sure to offer some Homemade Cole Slaw as a delicious side along with some roasted potatoes and Barbecued White Beans.
italian pork burgers with broccoli rabe
Based on a recipe from America's Test Kitchen's BURGERS
Scrumptious herb-infused charred pork is well complemented by sauteed broccoli rabe. A winning combination.
Ingredients
Special Pub Burger Sauce
- 3/4 cup mayonnaise (about 7 ounces0
- 2 tablespoons low-sodium soy sauce (or gluten-free low-sodium tamari sauce)
- 1 tablespoon dark brown sugar, packed
- 1 tablespoon worcestershire sauce
- 1 tablespoon minced fresh chives
- 1 garlic clove, minced
- 1/4 teaspoon freshly ground black pepper
Pork Burgers and Broccoli Rabe
- 1 slice hearty white sandwich bread, torn into pieces (or gluten-free bread - about 1.5 ounces)
- 1 shallot, minced
- 2 tablespoons milk
- 4 teaspoons low-sodium soy sauce (or gluten-free low-sodium tamari sauce)
- 1 teaspoon ground fennel
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground pork
- 4 teaspoons extra-virgin olive oil, divided
- 2 garlic cloves, sliced thin
- 8 ounces broccoli rabe, trimmed & cut into 1/2" pieces
- 1 teaspoon kosher salt
- pinch of red pepper flakes (optional)
- 2 teaspoons honey
- 4 hamburger buns, toasted if desired
Instructions
Special Pub Burger Sauce
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Whisk all ingredients together in a bowl.
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Sauce can be made ahead and refrigerated in an airtight container for up to 4 days. Allow it to come to room temperature before serving.
Pork Burgers and Broccoli Rabe
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Using a fork, mash the bread, shallot, milk, soy sauce, fennel, rosemary, and pepper to a paste in a large bowl. Break the ground pork into small pieces and add it to the bowl with the bread mixture. Gently knead using a large fork until well combined. Divide the pork mixture into four equal portions, then gently shape each portion into a 3/4" thick patty. Using your fingertips, press center of each patty down until about 1/2" thick creating a slight indentation. Set the prepared patties aside.
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Cook 1 tablespoon of the olive oil and the sliced garlic in a 12-inch skillet over medium heat, until the garlic is golden brown and fragrant, about 2 to 3 minutes. Add the broccoli rabe, 1/2 teaspoon of the salt and the pepper flakes (if using) and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in the honey. Transfer to a small bowl and cover to keep warm. Wipe the skillet clean with paper towels.
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Sprinkle the patties with the remaining 1/2 teaspoon salt. Heat the remaining 1 teaspoon of the olive oil in the 12-inch skillet over medium heat until just smoking. (If grilling burgers, preheat grill to medium) Transfer the patties to the hot skillet, indentation side up, and cook until well-browned on first side, about 5 minutes. Flip the patties, reduce heat to medium-low and continue to cook on the second side and the meat registers 150°, for 5 to 7 minutes longer.
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Transfer the burgers to a platter and let rest for 5 minutes. Serve the burgers on the toasted buns, topped with broccoli rabe and some Special Pub Burger Sauce. Offer extra sauce on the side.
Recipe Notes
Need a gluten-free version? Make this sauce gluten-free by replacing the soy sauce with gluten-free tamari sauce. Also be sure that your Worcestershire sauce is certified gluten-free. Switch out the bread and roll with your favorite gluten-free version.
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Looking for more sandwich ideas?
What a great recipe. Perfect for summer. Pictures look wonderful.
Thanks so much, Dani!
My family favorite on Friday night ????
Love it!
As always, this sounds phenomenal. Currently living in a hotel with no kitchen, but as soon as I’m home I think this will be the first meal I make
Thank you, Ainsley! Hope you love it!
Great recipe. You have great culinary skills!
Thanks so much, Surabhi!
Another good recipe. I am not a fan of pork, but thinking of trying this with beef. Thanks for sharing.
My pleasure, Idara. Love the idea of using ground beef!
I always enjoy discovering your recipes. I saved all the meaty ones for my husband! I love this recipe, we enjoy homemade burgers more than those we order in. Again, absolutely mouthwatering recipe!
Thanks so much, Monica!