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.
round ciabatta rolls, split and toasted (or hamburger buns)
Serving Size: 1 (222) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 409 g72 %
Total Fat 45.5 g69 %
Saturated Fat 16.7 g83 %
Cholesterol 84 mg
Sodium 1671.7 mg
Dietary Fiber 1.7 g6 %
Sugars 1.4 g5 %
Protein 31 g
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 to taste 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.