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1
In a large bowl, combine the pork, red pepper flakes, paprika, fennel, sage, onion, garlic and salt, to taste.
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2
Form the meat into 4 patties, put on a plate and coat with a drizzle of extra-virgin olive oil.
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3
Heat a small pot over medium-low heat and add the brown sugar, Worcestershire, vinegar, tomato sauce and black pepper, to taste.
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4
Simmer until the mixture becomes a thick steak sauce consistency, about 15 minutes.
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5
Add a couple inches of water to a medium skillet over medium-high heat.
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6
Bring to a boil, then salt the water and add the broccoli rabe.
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7
Cook for 5 minutes, then drain.
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8
Transfer the broccoli rabe to a cutting board and chop it into 2-inch pieces.
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9
Set aside.
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10
Return the skillet to the stove over medium heat and add 1 tablespoon of extra-virgin olive oil.
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11
Stir in the chopped garlic and the broccoli rabe.
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12
Saute for 2 minutes, then season with a few grates of nutmeg, to taste.
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13
Heat a drizzle of extra-virgin olive oil in a skillet over medium-high heat, add the patties and cook for 5 to 6 minutes on each side.
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14
Top the patties with a slice of provolone during the last minute of cook time and tent with foil to melt.
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15
Divide the broccoli rabe on the bottoms of the rolls and top with the cheesy sausage patties.
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16
Slather some of the warm sauce on the roll tops and cover the burgers.
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17
Serve the burgers on individual plates with a few chips alongside.
