A Burger Even My Nonna Would've Loved
Using sausage in burgers is a smart shortcut, because the meat is already seasoned.
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
One of my favorite sandwiches was the pork and broccoli rabe hoagie from Tony Luke's in NYC, which sadly closed in 2007. It was cheesy, meaty and totally savory from the sautéed broccoli rabe. My cravings led me to create this almost-instant burgery riff, which uses hot and sweet Italian sausage patties (perfectly seasoned as-is) and sautéed baby spinach (not as bitter, but extremely delicious). Deli provolone—as plain as it is—is a wonder on burgers. It's gooey and appropriately mild enough to let the other flavors shine. Crusty ciabatta rolls are a must here, but make sure they're soft enough to bite through. No pierced palettes, please! (Unless that's some weird new fetish I don't know about.) SEE RECIPE »