Ingredients

serves 4

　　1 3/4 to 2 pounds ground pork (ask your butcher for a coarse grind)

　　1 teaspoon crushed red pepper flakes, 1/3 palmful

　　2 teaspoons sweet smoked paprika, 2/3 palmful

　　1 1/2 teaspoons ground fennel or fennel pollen or 1 teaspoon fennel seed

　　1 teaspoon ground sage, 1/3 palmful

　　1 teaspoon granulated onion, 1/3 palmful

　　1 teaspoon granulated garlic, 1/3 palmful

　　Salt

　　EVOO (extra-virgin olive oil) for drizzling, plus 1 tablespoon

　　1 cup tomato sauce

　　3 tablespoons dark brown sugar

　　2 tablespoons Worcestershire sauce

　　1 tablespoon balsamic vinegar

　　Black pepper

　　1 small bundle of broccoli rabe, trimmed of tough ends

　　1 large or 2 small garlic cloves, finely chopped

　　Freshly grated nutmeg

　　4 thick deli slices sharp Provolone cheese

　　4 ciabatta rolls or other crusty rolls, split

　　Olive oil and rosemary or herb-flavored fancy potato chips, store-bought

　　

Step 1

Combine the pork with the red pepper flakes, paprika, fennel, sage, granulated onion, granulated garlic, and salt. Form 4 patties and drizzle with EVOO to coat.

　　

Step 2

Heat a small pot over medium-low heat, add the tomato sauce, brown sugar, Worcestershire, vinegar, and black pepper, then cook for 15 minutes or until thickened to steak-sauce consistency.

　　

Step 3

Bring a couple inches of water to a boil in a medium skillet, salt the water, and cook the broccoli rabe for 5 minutes, then drain. Place the skillet back on the stove and heat the tablespoon of EVOO over medium heat. Add the chopped garlic; chop the broccoli rabe into 2-inch pieces and sauté it in the garlic and oil for 2 minutes. Season with nutmeg to taste.

　　

Step 4

While the water comes to a boil for the broccoli rabe and the tomato sauce reduces, heat a drizzle of EVOO in a skillet over medium-high heat. Add the burgers and cook for 5 to 6 minutes on each side. Melt a slice of provolone over the patties during the last minute of cook time. Tent the pan with foil to help the cheese melt.

　　

Step 5

To serve, pile broccoli rabe on each roll, top with a cheesy sausage patty, and set the top of the roll in place with a slather of warm sauce. Place some chips alongside.

　　Cooks' Note

　　Serve with Strawberry-Balsamic Lemonade and oil and vinegar–dressed slaw or Fennel and Pepper Salad.

　　Rachael Ray's Look + Cook