Sausage and Mushroom Burgers With Broccoli Rabe
If you’re craving a burger night that feels a little more “grown-up” (but still totally doable on a weeknight), these sausage and mushroom burgers with broccoli rabe are it. You get the juicy, savory bite of Italian sausage, the earthy depth of sautéed mushrooms, and that slightly bitter, garlicky broccoli rabe that cuts through all the richness in the best way.
This is the kind of meal that looks restaurant-level on a plate—stacked burgers, glossy mushrooms, vibrant greens—but it’s built from simple grocery-store ingredients and a few smart steps. No grill required, no fussy toppings, just big flavor and a satisfying bite.
Why I Love This Recipe
- Sausage does the seasoning for you. No complicated spice blends—Italian sausage brings instant flavor.
- Mushrooms add “burgerhouse” depth. They give that umami, almost-steak vibe.
- Broccoli rabe balances everything. Its bold bitterness + garlic + lemon (optional) keeps the meal from feeling heavy.
- It’s fast but feels special. Perfect for a date night in or when you want to impress yourself on a Tuesday.
Ingredients
For the sausage & mushroom burgers
- Italian sausage (sweet or hot), casings removed
- Mushrooms (cremini or button), sliced
- Onion (optional), thinly sliced
- Garlic, minced
- Olive oil
- Salt and black pepper
- Burger buns or sturdy rolls (ciabatta-style is amazing)
- Cheese (optional: provolone, mozzarella, or fontina)
For the broccoli rabe
- Broccoli rabe, trimmed
- Olive oil
- Garlic, thinly sliced or minced
- Red pepper flakes (optional)
- Salt
- Lemon wedges (optional, but highly recommended)
Swaps and Notes
- Not into broccoli rabe? Use broccolini, sautéed spinach, or even charred Brussels sprouts. You’ll lose that signature bitterness, but it’ll still be delicious.
- Want it lighter? Serve the sausage-mushroom mixture over greens or in lettuce wraps instead of buns.
- Make it extra saucy: A swipe of mustard, a spoonful of marinara, or even garlic mayo on the bun is unreal.
- Cheese lovers: Provolone melts beautifully and matches the Italian sausage vibe.
Step-by-Step Instructions
1) Prep the broccoli rabe
Bring a pot of salted water to a boil (or skip boiling and go straight to sautéing if you like it more bitter). Blanch the broccoli rabe briefly until bright green, then drain well.
2) Sauté the broccoli rabe
In a skillet, warm olive oil over medium heat. Add garlic (and red pepper flakes if using) and cook just until fragrant. Add broccoli rabe, toss, and sauté until tender. Season with salt and finish with a squeeze of lemon if you want that pop.
3) Cook the mushrooms
In the same skillet (or a second pan if you want speed), heat olive oil and sauté the mushrooms until they release their moisture and start to brown. Season with salt and pepper, then add a little garlic and onion (if using) for extra depth.
4) Form and cook the sausage patties
Remove sausage from casings and gently form into patties—don’t overwork it. Cook in a skillet over medium heat until browned and cooked through. If adding cheese, place it on top in the final minute and cover briefly to melt.
5) Assemble the burgers
Toast buns if you can. Add sausage patty, pile on mushrooms, and top with a generous forkful of broccoli rabe (or serve the greens on the side if you prefer). Eat immediately while everything’s hot and juicy.
Tips for Success
- Don’t smash the sausage patties too thin. Sausage shrinks as it cooks; thicker patties stay juicy.
- Let mushrooms brown. If the pan is crowded, they’ll steam—cook in batches for that deep golden flavor.
- Broccoli rabe loves garlic. Don’t be shy, but don’t burn it—garlic goes bitter fast.
- Toast the buns. It helps them stand up to all the juices and keeps your burger from getting soggy.
Serving Suggestions and Pairings
These burgers pair beautifully with:
- Crispy potato wedges or fries (oven-baked or air-fried)
- A simple arugula salad with olive oil and lemon
- Pickled peppers or giardiniera for tang and crunch
For party-friendly starters, I love putting out something snacky while the burgers cook—like This Crockpot Nacho Dip Is the Reason I Never Have Leftovers if you’re feeding a group.
And if you want to keep the cozy dinner theme going for another night, These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners are a guaranteed win.
Nutritional Information (Per Serving)
Estimates will vary based on bun size, sausage type, and cheese used.
- Calories: ~550–750
- Protein: ~25–35g
- Carbohydrates: ~35–55g
- Fat: ~30–50g
- Fiber: ~3–6g
Storage and Leftover Tips
- Store components separately if possible: patties, mushrooms, and broccoli rabe each keep better on their own.
- Refrigerate in airtight containers for up to 3 days.
- Reheat gently in a skillet over medium-low heat or in the microwave in short bursts.
- Turn leftovers into a breakfast hash: chop patties, sauté with potatoes, top with a fried egg.
If you’re like me and always want something sweet after a savory dinner, you can’t go wrong with This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd—especially if you’ve got people lingering at the table.
More Recipes You Will Love
When you’re in the mood for something fun (or need an easy treat for a get-together), bookmark these:
- The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot)
- These Campfire Cones Are My Favorite Mess-Free Way to Enjoy S’mores
Final Thoughts
These sausage and mushroom burgers with broccoli rabe hit that perfect sweet spot: hearty and satisfying, but still fresh and bold thanks to those garlicky greens. They’re the kind of burgers that don’t need a million toppings—just a great patty, deeply browned mushrooms, and something punchy on the side (or right on top).
If you make these, tell me how you served them—cheese or no cheese, broccoli rabe piled high or neatly on the side. And if you’d like, share what kind of sausage you used (sweet, hot, or something artisanal)—I love seeing the variations people come up with.
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