Saturday, June 2, 2012

Italian-Sausage Burgers With Garlicky Spinach


I am totally not a fan of sausage.  In small bits its workable for me.  I can enjoy it on pizza or in sausage gravy but I never get it as a breakfast side or eat it as the main component as the meal.  I was making this one for the boys who love sausage. (that and my quest for an excellent burger for our next progressive dinner;) Imagine my surprise when I found myself totally digging the burger! I loved the spinach; it was awesome. I did use the anchovy paste and used only mild Italian sausage.  Next time I would like to try 1/2 mild and 1/2 hot.

Italian-Sausage Burgers With Garlicky Spinach
10    ounces baby spinach
2 T  extra-virgin olive oil,plus more for brushing
2    garlic cloves,minced
1 t  anchovy paste (optional)
Salt
1 lb sweet or hot Italian sausages (or a combination of both) casings removed
4 sl of provolone cheese
1/4 c  sun-dried-tomato pesto
4    round ciabatta rolls,split and toasted
[Note: Food & Wine reccomended a berry-inflected Zinfandel as their Pairing Suggestion   ]
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.

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