Ingredients:

1/2 pound thinly sliced pancetta
1 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
Kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Two large bunches of broccoli rabe (about 2 1/2-pounds), large stems trimmed
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
3/4 teaspoon crushed red pepper
Freshly ground pepper
6 ounces Italian Fontina cheese,cut into 6 slices
6 kaiser rolls, split and lightly toasted

Directions:

Lay the pancetta on a baking sheet lined with plastic wrap and freeze until firm.Finely chop the pancetta, then transfer it to a food processor and pulse until minced. In a large bowl,combine the ground pork, veal and beef with the minced pancetta.In a small bowl,combine 1 teaspoon of salt with the cinnamon,allspice, cloves and nutmeg.

Sprinkle the spices over the meat and mix thoroughly but gently with your hands.Form the meat into 6 burgers with BurgerMate and refrigerate. Light a grill.In a large pot of boiling salted water, cook the broccoli rabe until just tender,about 2 minutes.Drain,lightly squeeze out any excess water and coarsely chop.

Heat the olive oil in a large skillet.Add the garlic and crushed red pepper and cook over moderate heat until fragrant,about 1 minute.Add the broccoli rabe and cook,stirring, until heated through. Season with salt and pepper.Season the burgers with pepper and grill over a hot fire until just cooked through,about 5 minutes per side.

Melt the Fontina on the burgers about 1 minute before they are done.Spoon the broccoli rabe onto the bottom buns, then set the burgers on top.Close the sandwiches and serve at once.