Broccoli Rabe Sharp Provo Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Broccoli Rabe Topping
1 cup water
1 1/2 pounds broccoli rabe
2 Tablespoons Colavita Extra Virgin Olive Oil
1 clove fresh garlic (pressed)
½ cup grated Romano cheese
¼ teaspoon Hot Salt
6 slices of sharp provolone cheese
Grilled Onions
1 cup Strawberry balsamic vinegar
¼ cup Colavita Extra Virgin Olive Oil
½ cup brown sugar (packed)
1-2 large sweet onions, sliced into 6 ¼ inch slices
1 ½ pounds ground chuck
1 cup applesauce (not chunky)
2 Tablespoons Hamburger Seasoning
Honey Grey Poupon Mustard
8 ounces honey
5 ounces Grey Poupon mustard
Vegetable oil, for brushing grill rack
6 Crusty Portuguese Rolls, sliced



Directions Prepare a medium hot charcoal fire or preheat a gas grill to medium high. To make the broccoli topping, heat water to a boil in a 12 inch fireproof skillet (with lid), Add the broccoli rabe and cover to steam lightly, 3-4 minutes. Drain water, add the olive oil and fresh garlic. Saute 2-3 minutes, cover and set aside until last two minutes of service. To make the grilled onions, combine the strawberry balsamic vinegar, olive oil and brown sugar. Stir. Place onion slices in marinade, turning after 5 minutes. To make patties, combine the ground chuck, applesauce and hamburger seasoning. Mix gently, avoid over handling, as it will compact the meat. Shape mixture into 6 equally portioned patties. When grill is ready, brush the rack with vegetable oil to avoid sticking. Place the patties on the grill and cover. After 4-5 minutes turn patties and place marinated onion slices gently on the grill beside the patties. Turn onions once after 2-3 minutes. Place skillet of broccoli rabe back on the grill, add Hot Salt and top with provolone slices, cover pan. Split the rolls and toast lightly on outside edges of grill. To assemble the burgers, spread bottom of roll with honey mustard sauce. Place the burger on top, followed by a generous mound of broccoli rabe w/cheese, then top with the grilled onion and drizzle with honey mustard. Replace top and serve.