Italian Sausage Burgers With Sauteed Spinach
To make a burger well, you have to put in work with chopping, seasoning and hand-forming patties. To have one on the table a lot faster than usual (just 30 minutes), try using Italian sausage, which has half the work done for you. Courtesy of Oprah.com.
10 ounces baby spinach
2 Tbsp. extra-virgin olive oil , plus more for brushing
2 cloves garlic, minced
1 tsp. anchovy paste (optional)
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
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.
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.
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.