Broccoli Rabe Burger topped with Fresh Tomato and Red Onion Salad

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 pounds Angus ground chuck
1/4 cup loosely packed parsley leaves, finely chopped
11/2 teaspoons garlic powder
1 teaspoon ground black pepper
1/2 teaspoon sea salt, 1/4 cup Pecorino Romano grated cheese, 2 eggs
Broccoli Rabe
1 pound broccoli rabe, cleaned, broken into small pieces, and blanched
3 large fresh garlic cloves, chopped
1 small red cherry pepper, chopped
1/4 teaspoon sea salt
3 tablespoons olive oil
Tomato & Red Onion Salad
2 large beefsteak or vine ripened tomatoes
1 small red onion
1 tablespoon olive oil
1/4 teaspoon ground black pepper
1/8 teaspoon sea salt
1/8 teaspoon garlic powder
6 Whole Wheat Buns
Vegetable Oil for Grill Racks



Put all pattie ingredients into a large bowl and mix together with hands. Put aside and prepare broccoli rabe.

In a large skillet heat oil. Add garlic, and red cherry pepper. Cook until garlic is light golden brown. Add blanched broccoli rabe and salt. Reduce heat cover and cook over medium heat until broccoli rabe is tender, but not soft, about 4-5 minutes.
Remove from heat and cool. While you’re waiting for broccoli rabe to cool prepare tomato and red onion salad.
Slice off top and bottom of tomatoes and cut each into three slices. Spread tomatoes on a large plate. Cut top and bottom off of onion, peel and chop into small pieces. Arrange red onion over tomato slices. Sprinkle olive oil, black pepper, salt, and garlic powder over tomatoes and onions.
Add cooled broccoli rabe to pattie mixture. Using your hands, mix together and divide into 6 equal portions. Form into balls and press down to form burgers. Brush grill racks with vegetable oil. Cook over medium heat ( about 4 minutes on each side depending on preference) on preheated gas or charcoal grill.
Place cooked burgers on buns and top each with tomato and red onion salad.