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italian pork burgers with broccoli rabe

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.

Servings 4 burgers
Author Rosemary Stelmach

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

  1. Whisk all ingredients together in a bowl.

  2. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.