"While my husband, John, is hurling himself down the mountains of upstate New York on his snowboard, I’ll be at home making these perfect après-ski burgers." —Rachael Ray
Fill a large bowl with ice water and set a strainer in the sink.
In a large pot or skillet, bring a couple of inches of water to a rolling boil. Salt the water, add the broccoli rabe and cook until crisp-tender, 3 to 4 minutes. Drain the broccoli rabe well and transfer to the ice water; let cool. Drain and pat dry. Cut the broccoli rabe into thirds and reserve the pot.
In a medium bowl, season the beef with salt and pepper; mix in the Parm, parsley and Worcestershire. Form into 4 patties (thinner in the centers for even cooking). Drizzle with oil.
Heat a large cast-iron grill pan or skillet over medium-high.
Add the patties to the pan and cook, turning occasionally, 8 to 10 minutes. Top each patty with 2 slices of cheese during the last minute or so of cooking, tenting loosely with foil to melt the cheese.
In the reserved pot, heat 3 tbsp. oil, three turns of the pan, over medium.
Add the anchovies and cook, stirring often, until they melt into the oil, 1 to 2 minutes. Add the garlic and crushed red pepper; stir until aromatic, about a minute. Add the rabe and toss until heated through, 3 to 5 minutes. Add the cherry peppers and juice.
Serve the patties on the sesame rolls, topped with the broccoli rabe mixture.