Italian-Sausage Burgers with Garlicky Spinach

Serving Size: 4
Total Time:


  • Ounce baby spinach
  • 2 Tbsp extra-virgin olive oil, plus more for brushing
  • 2 clove garlic, minced
  • 1 tsp anchovy paste, optional
  • salt
  • 1 Pound sweet or hot Italian sausages, or a combination of both casings removed
  • 4 slice of provolone cheese
  • 0.25 cup sun-dried tomato pesto
  • 4 round ciabatta rolls, split and toasted


  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.