Now that summer is almost here, it's time to think of summer fare. For a change up from the usual burgers and franks, try these pork and provolone burgers!
Pork and Provolone Burgers with Rapini
serves 6
1 bunch uncooked broccoli rabe, blanched and chopped
1 tsp sea salt
1 tsp black pepper
1/2 tsp crushed red pepper flakes, or to taste
1 1/2 tsp fennel seed
3 clove(s) (medium) garlic clove(s), 3 to 4 cloves, grated or pasted
1 small uncooked onion(s), 2-3 tablespoonfuls finely grated, with juice
1 Tbsp paprika
2 oz romano cheese, a rounded handful of grated cheese
6 slices sargento ultra thin provolone cheese
1 tsp Olive Oil, for drizzling
24 oz ground pork
Bring a pot of water to a boil and salt it. Blanch the broccoli rabe for 5 minutes, drain and cool. Finely chop about 1 cup and reserve. Place ground meat in a bowl and season with salt, pepper, fennel, chili, garlic, onion and juice, paprika, Romano, chopped rabe and a healthy drizzle of EVOO, twice around the bowl. Mix and form 6 large, thin patties about a half-inch thick. Heat a griddle or cast-iron pan over medium-high heat. Cook patties 3-4 minutes on each side. Melt one slice of cheese atop each burger. Remove to plate. Wipe skillet clean.
Reduce heat to medium. Add remaining broccoli rabe to pan and sauté and for a few minutes as described in my April 11th post, "Please Pass The Rapini!"
Serve the burgers on a bun if you like, with rapini on the side.
7 WW points per serving excluding bun.
