Subject: Sausage and Broccoli Rabe Burgers
Content: Sausage and Broccoli Rabe Burgers
WINE: Color: Red, Varietal: Zinfandel, Vineyard: Beaulieu, Year: 2005, Region: Napa Valley FOOD:
Meat - Pork
COMMENTS: -->TOTAL TIME: 35 MIN
SERVES: 6
Marc Vetri, the chef and owner of Vetri in Philadelphia, believes that
many of his favorite Italian ingredients—homemade sausage, broccoli
rabe and Fontina cheese—go wonderfully with pasta, but make even better
burgers.
ingredients
* 1/2 pound thinly sliced pancetta
* 1 pound ground pork
* 1/2 pound ground veal
* 1/2 pound ground beef chuck
* Kosher salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1/4 teaspoon freshly grated nutmeg
* Two large bunches of broccoli rabe (about 2 1/2-pounds), large stems trimmed
* 2 tablespoons extra-virgin olive oil
* 2 medium garlic cloves, minced
* 3/4 teaspoon crushed red pepper
* Freshly ground pepper
* 6 ounces Italian Fontina cheese, cut into 6 slices
* 6 kaiser rolls, split and lightly toasted RECIPE: directions
1. Lay the pancetta on a baking sheet lined with plastic wrap and
freeze until firm. Finely chop the pancetta, then transfer it to a food
processor and pulse until minced.
2. In a large bowl, combine the ground pork, veal and beef with the
minced pancetta. In a small bowl, combine 1 teaspoon of salt with the
cinnamon, allspice, cloves and nutmeg. Sprinkle the spices over the
meat and mix thoroughly but gently with your hands. Pat the meat into 6
burgers and refrigerate.
3. Light a grill. In a large pot of boiling salted water, cook the
broccoli rabe until just tender, about 2 minutes. Drain, lightly
squeeze out any excess water and coarsely chop.
4. Heat the olive oil in a large skillet. Add the garlic and crushed
red pepper and cook over moderate heat until fragrant, about 1 minute.
Add the broccoli rabe and cook, stirring, until heated through. Season
with salt and pepper.
5. Season the burgers with pepper and grill over a hot fire until just
cooked through, about 5 minutes per side. Melt the Fontina on the
burgers about 1 minute before they are done. Spoon the broccoli rabe
onto the bottom buns, then set the burgers on top. Close the sandwiches
and serve at once.
MAKE AHEAD The uncooked burgers can be refrigerated overnight. *matchmywine.com
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