ITALIAN SAUSAGE BURGERS WITH BROCCOLI RABE AND RED PEPPERS

Broccoli rabe probably isn’t the first (or even the 10th) vegetable that comes to mind when you picture your favorite burger toppings. That’s about to change. Tempered by a quick sauté in a hot pan and a drizzle of sweet agave syrup (or honey if you don’t follow a vegan diet), this assertive bitter green becomes a delectable counterpoint to the rich flavors of these Italian sausage-inspired burgers. From “Cooking With PlantBased Meat,” from America’s Test Kitchen.

INGREDIENTS: For the Lemon Mayonnaise:

1/2 cup plant-based or eggbased mayonnaise

1 teaspoon grated lemon zest 1 clove garlic, minced to paste

For the burgers:

12 ounces plant-based ground meat

1 small shallot, minced

1 1/2 tablespoons Sweet Italian Sausage Seasoning (see below) 4 teaspoons extra-virgin olive oil, divided

1 clove garlic, sliced thin 4 ounces broccoli rabe, trimmed and cut into 1/2-inch pieces 1/4 cup jarred roasted red peppers, rinsed, patted dry and sliced thin

1/4 teaspoon plus 1/8 teaspoon table salt, divided

Pinch red pepper flakes 2 teaspoons light agave syrup or honey

4 hamburger buns, toasted if desired

DIRECTIONS: To prepare the lemon mayonnaise:

Combine mayonnaise, lemon zest, and garlic in bowl. Refrigerate for at least 15 minutes or up to 3 days.

To prepare the burgers: Break ground meat into small pieces in large bowl. Add shallot and Italian sausage seasoning and gently knead with your hands until well combined. Using your moistened hands, divide meat mixture into 4equal portions, then gently shape each portion into a 3 1/2-inch-wide patty. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.

Heat 2 teaspoons oil and garlic in 12-inch nonstick skillet over medium heat until garlic is golden brown and fragrant, 2 to 4 minutes. Add broccoli rabe, peppers, 1/4 teaspoon salt, and pepper flakes and cook, stirring occasionally, until broccoli rabe is tender, 3to 5minutes. Off heat, stir in agave syrup. Transfer to bowl and cover to keep warm. Wipe skillet clean with paper towels.

Spread mayonnaise mixture on bun tops; set aside. Sprinkle patties with remaining 1/8 teaspoon salt. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Transfer patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes longer. Serve burgers on buns, topped with broccoli rabe mixture.

Sweet Italian Sausage Seasoning:

In a small bowl, combine 1 1/2 teaspoons lightly crushed fennel seeds, 1 teaspoon dried thyme, 3/4 teaspoon sugar, 1/4 teaspoon garlic powder and 1/8 teaspoon red pepper flakes. Store in an airtight container for up to 1month.