Recipe by Rachael Ray
- Kosher salt
- 1 large or 2 medium bunches broccoli rabe
- 2 lbs. 80-percent-lean ground beef
- Coarsely ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tbsp. Worcestershire sauce
- 3 tbsp. olive oil, plus more for drizzling
- 8 slices deli-cut provolone
- 4 anchovy fillets or 2 tsp. anchovy paste
- 4 cloves garlic, chopped
- 1 tsp. crushed red pepper
- 3-4 tbsp. chopped pickled Italian hot cherry peppers and a fat splash (about 1 tbsp.) of the pickling juice
- 4 sesame rolls, split and lightly toasted
1. Fill a large bowl with ice water and set a strainer in the sink.
2. 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.
3. 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.
4. Heat a large cast-iron grill pan or skillet over medium-high.
5. 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.
6. In the reserved pot, heat 3 tbsp. oil, three turns of the pan, over medium.
7. 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.
8. Serve the patties on the sesame rolls, topped with the broccoli rabe mixture.