Sausage-and-Mushroom Burgers with Broccoli Rabe

Photo: Bryan Gardner
Prep Time:
35 mins
Total Time:
35 mins

An Oktoberfest take on the burger: Sweet Italian sausage and mushrooms in a patty. Dress the ciabatta roll with mayo, add a patty, some Provolone, and that all important broccoli rabe.


  • 3 tablespoons extra-virgin olive oil

  • 12 ounces cremini mushrooms, finely chopped (4 cups)

  • Coarse salt and freshly ground pepper

  • 12 ounces broccoli rabe (from 1 bunch), cut into 2-inch pieces

  • 2 tablespoons fresh lemon juice

  • ¼ teaspoon red-pepper flakes, plus more for sprinkling

  • 1 pound sweet Italian sausage, removed from casing

  • 4 slices provolone

  • 4 Portuguese or ciabatta rolls, halved and lightly toasted

  • Mayonnaise, for serving


  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add mushrooms; season with salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl. Heat 1 more tablespoon oil in skillet over medium-high. Add broccoli rabe; season with salt. Cook until crisp-tender, about 4 minutes. Stir in lemon juice and red-pepper flakes. Transfer to another bowl.

  2. Wipe skillet clean. Stir together sausage and mushrooms; season with salt and pepper. Form into 4 patties. Heat remaining 1 tablespoon oil in skillet over medium-high. Cook patties, flipping once, until just cooked through, about 6 minutes. Top each with cheese, cover, and cook until melted, about 30 seconds. Serve on rolls with mayonnaise, broccoli rabe, and more red-pepper flakes.

Related Articles