Hot Sausage Burgers with Broccoli Rabe and Provolone

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1 1/2 to 1 3/4 pounds coarsely ground pork (ask butcher to do this)

1 teaspoon crushed red pepper flakes, 1/3 palmful

2 teaspoons smoked sweet paprika, 2/3 palmful

1 1/2 teaspoons ground fennel, fennel pollen or 1 teaspoon fennel seed

1 teaspoon ground sage, 1/3 palmful

1 teaspoon granulated onion, 1/3 palmful

1 teaspoon granulated garlic, 1/3 palmful

Salt

Extra-virgin olive oil, for drizzling, plus 1 tablespoon

3 tablespoons dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

1 cup tomato sauce

Freshly ground black pepper

1 small bundle broccoli rabe, tough ends discarded

1 large or 2 small cloves garlic, finely chopped

A few grates nutmeg

4 thick deli slices sharp provolone cheese

4 ciabatta rolls or other crusty rolls, split

Store-bought olive oil-rosemary or herb flavored fancy potato chips