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Sausage and Broccoli Rabe Burgers Submitted By: Marc
Date/Time : April-05-2006, 13:57:00

   

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.

Directions:

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. 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. Form the meat into 6 burgers with BurgerMate and refrigerate. 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. 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. 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.

 
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