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.
Whisk all ingredients together in a bowl.
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.
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.
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.
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.
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.