Italian-Sausage Burgers With Garlicky Spinach

I got this burger from Food & Wine. I was making it for the boys as I am not a huge fan of sausage. It was AMAZING! Don't leave out the anchovy paste. I used all mild sausage; next time I think I will do half and half.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 10  ounces  Baby Spinach
• 2  tablespoons extra virgin olive oil, plus more for brushing
• 2  garlic cloves, minced
• 1  teaspoon anchovy paste (optional)
•  salt
• 1  lb  Italian sausage, casings removed (Mild, hot or a combination of both)
• 4  slices provolone cheese
• 1⁄4 cup  sun-dried-tomato pesto sauce
• 4  round  ciabatta rolls, split and toasted (or hamburger buns)

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 to taste 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.
4. Spread the pesto on the rolls. Top with the burgers and spinach and serve.