Traditional recipes

Italian Sausage Burger With Garlicky Spinach

Italian Sausage Burger With Garlicky Spinach

In a large skillet, bring ¼ 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 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring occasionally, until fragrant, about 1 minute. Add the spinach, season with salt, and stir until just coated, about 10 seconds.

Light a grill or preheat a grill pan. Using slightly wet hands, form the sausage meat into four 4-inch patties, ¾-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 cheese and grill until burgers are cooked through and the cheese is melted, about 5 minutes.

Spread the pesto on the rolls, and top with the burgers and spinach.


Italian Sausage Hamburger with Garlicky Spinach

We've started doing Hamburger Fridays at our house when ever possible and we're trying out all kinds of burger recipes.

This burger is so delicious on so many levels. The sausage, the garlicky spinach and the sun-dried tomato pesto spread all add something spectacular to this burger. We're talking restaurant-style gourmet burger here!

We used 1/4 pound of local Italian-style sausage, which was about 1 link a piece. Don't skimp on the sausage, get the best you can find. So far this is my favorite burger yet!

Servings: 4
Wine Suggestion: Chianti or Pinot Noir

  • 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 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 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.


Italian Sausage Hamburger with Garlicky Spinach

We've started doing Hamburger Fridays at our house when ever possible and we're trying out all kinds of burger recipes.

This burger is so delicious on so many levels. The sausage, the garlicky spinach and the sun-dried tomato pesto spread all add something spectacular to this burger. We're talking restaurant-style gourmet burger here!

We used 1/4 pound of local Italian-style sausage, which was about 1 link a piece. Don't skimp on the sausage, get the best you can find. So far this is my favorite burger yet!

Servings: 4
Wine Suggestion: Chianti or Pinot Noir

  • 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 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 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.


Italian Sausage Hamburger with Garlicky Spinach

We've started doing Hamburger Fridays at our house when ever possible and we're trying out all kinds of burger recipes.

This burger is so delicious on so many levels. The sausage, the garlicky spinach and the sun-dried tomato pesto spread all add something spectacular to this burger. We're talking restaurant-style gourmet burger here!

We used 1/4 pound of local Italian-style sausage, which was about 1 link a piece. Don't skimp on the sausage, get the best you can find. So far this is my favorite burger yet!

Servings: 4
Wine Suggestion: Chianti or Pinot Noir

  • 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 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 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.


Italian Sausage Hamburger with Garlicky Spinach

We've started doing Hamburger Fridays at our house when ever possible and we're trying out all kinds of burger recipes.

This burger is so delicious on so many levels. The sausage, the garlicky spinach and the sun-dried tomato pesto spread all add something spectacular to this burger. We're talking restaurant-style gourmet burger here!

We used 1/4 pound of local Italian-style sausage, which was about 1 link a piece. Don't skimp on the sausage, get the best you can find. So far this is my favorite burger yet!

Servings: 4
Wine Suggestion: Chianti or Pinot Noir

  • 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 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 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.


Italian Sausage Hamburger with Garlicky Spinach

We've started doing Hamburger Fridays at our house when ever possible and we're trying out all kinds of burger recipes.

This burger is so delicious on so many levels. The sausage, the garlicky spinach and the sun-dried tomato pesto spread all add something spectacular to this burger. We're talking restaurant-style gourmet burger here!

We used 1/4 pound of local Italian-style sausage, which was about 1 link a piece. Don't skimp on the sausage, get the best you can find. So far this is my favorite burger yet!

Servings: 4
Wine Suggestion: Chianti or Pinot Noir

  • 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 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 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.


Italian Sausage Hamburger with Garlicky Spinach

We've started doing Hamburger Fridays at our house when ever possible and we're trying out all kinds of burger recipes.

This burger is so delicious on so many levels. The sausage, the garlicky spinach and the sun-dried tomato pesto spread all add something spectacular to this burger. We're talking restaurant-style gourmet burger here!

We used 1/4 pound of local Italian-style sausage, which was about 1 link a piece. Don't skimp on the sausage, get the best you can find. So far this is my favorite burger yet!

Servings: 4
Wine Suggestion: Chianti or Pinot Noir

  • 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 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 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.


Italian Sausage Hamburger with Garlicky Spinach

We've started doing Hamburger Fridays at our house when ever possible and we're trying out all kinds of burger recipes.

This burger is so delicious on so many levels. The sausage, the garlicky spinach and the sun-dried tomato pesto spread all add something spectacular to this burger. We're talking restaurant-style gourmet burger here!

We used 1/4 pound of local Italian-style sausage, which was about 1 link a piece. Don't skimp on the sausage, get the best you can find. So far this is my favorite burger yet!

Servings: 4
Wine Suggestion: Chianti or Pinot Noir

  • 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 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 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.


Italian Sausage Hamburger with Garlicky Spinach

We've started doing Hamburger Fridays at our house when ever possible and we're trying out all kinds of burger recipes.

This burger is so delicious on so many levels. The sausage, the garlicky spinach and the sun-dried tomato pesto spread all add something spectacular to this burger. We're talking restaurant-style gourmet burger here!

We used 1/4 pound of local Italian-style sausage, which was about 1 link a piece. Don't skimp on the sausage, get the best you can find. So far this is my favorite burger yet!

Servings: 4
Wine Suggestion: Chianti or Pinot Noir

  • 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 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 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.


Italian Sausage Hamburger with Garlicky Spinach

We've started doing Hamburger Fridays at our house when ever possible and we're trying out all kinds of burger recipes.

This burger is so delicious on so many levels. The sausage, the garlicky spinach and the sun-dried tomato pesto spread all add something spectacular to this burger. We're talking restaurant-style gourmet burger here!

We used 1/4 pound of local Italian-style sausage, which was about 1 link a piece. Don't skimp on the sausage, get the best you can find. So far this is my favorite burger yet!

Servings: 4
Wine Suggestion: Chianti or Pinot Noir

  • 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 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 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.


Italian Sausage Hamburger with Garlicky Spinach

We've started doing Hamburger Fridays at our house when ever possible and we're trying out all kinds of burger recipes.

This burger is so delicious on so many levels. The sausage, the garlicky spinach and the sun-dried tomato pesto spread all add something spectacular to this burger. We're talking restaurant-style gourmet burger here!

We used 1/4 pound of local Italian-style sausage, which was about 1 link a piece. Don't skimp on the sausage, get the best you can find. So far this is my favorite burger yet!

Servings: 4
Wine Suggestion: Chianti or Pinot Noir

  • 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 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 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.