Italian-Sausage Burgers with Garlicky Spinach


You can create a new, flavorful twist on the classic cheeseburger by using Italian sausage and provolone. The meat is pre-seasoned, so dinner—including garlicky spinach spiked with anchovy paste—will be served in 30 minutes.


Makes 4 servings

INGREDIENTS
  • 10 ounces baby spinach
  • 2 Tbsp. extra-virgin olive oil , plus more for brushing
  • 2 cloves garlic , minced
  • 1 tsp. anchovy paste (optional)
  • Salt
  • 1 pound sweet or hot Italian sausages (or a combination of both), casings removed
  • 4 slices of provolone cheese
  • 1/4 cup sun-dried-tomato pesto
  • 4 round ciabatta rolls , split and toasted



DIRECTIONS

  1. In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
  2. In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
  3. Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.








Facebook Comments Box