Sausage Burgers with Garlicky Spinach and Sun-dried Tomato Pesto

Every once in a while, I find myself getting into some pretty annoying food ruts.  In spite of the menus that I almost obsessively create each week, sometimes I just feel so uninspired when it comes time to make dinner.  This was not the case, however, when the night rolled around to make these sausage burgers.  In fact, I dreamed about this meal from the moment I pinned the recipe.

Sausage Burgers with Garlicky Spinach and Sun-dried Tomato Pesto

A simple Italian-seasoned sausage patty topped with melted sharp provolone cheese, some quickly sautéed garlicky spinach, and a layer of sun-dried tomato pesto make up the components of these gourmet burgers and not only were they simple to throw together on a busy weeknight, but they basically blew away any of the burgers we’ve eaten so far this summer.  Well, except for these burgers – but now they’re both definitely tied for first on my list.  Choosing a favorite burger shouldn’t be this difficult!

Sausage Burgers with Garlicky Spinach and Sun-dried Tomato Pesto

Sausage Burgers with Garlicky Spinach and Sun-dried Tomato Pesto

Total Time: 30 minutes

Yield: 4 burgers

Ingredients

  • 1 lb sweet or hot Italian pork sausage
  • 1 tbsp olive oil
  • 10 oz fresh baby spinach
  • 2 cloves garlic, minced
  • Freshly ground black pepper
  • 2 oz sharp provolone, shredded
  • Sun-dried tomato pesto
  • 4 burger buns

Instructions

  1. Preheat a gas grill to medium-high heat. Form the sausage into 4 patties; set aside. (If you have sausage links, remove the casings from the sausages and form the loose pork into 4 patties; set aside.)
  2. Heat the oil in a large non-stick skillet or saute pan over medium-high heat. Add the spinach and cover the pan. After a couple of minutes, stir up the spinach with tongs in order to wilt the uncooked spinach; recover the pan. Repeat this every couple of minutes until all of the spinach is just wilted and before it starts to get watery. Stir in the garlic and a few cranks of black pepper and let it cook with the spinach for 30 seconds. Turn off the heat and transfer the spinach to a shallow bowl, uncovered, to let cool slightly.
  3. Grill the sausage patties for 4 to 5 minutes per side. During the last 2 minutes, divide the cheese between the burgers and close the grill to allow the cheese to melt. Transfer the burgers to a plate and tent with foil to let them rest for a couple of minutes.
  4. Meanwhile, with a dry paper, press the spinach to remove some of the water. Spread some pesto on the bottom half of the buns. Top each with a burger then divide the spinach between the burgers and finish with the tops of the buns.

Source

source: adapted from Food & Wine

http://www.smells-like-home.com/2013/08/sausage-burgers-with-garlicky-spinach-and-sun-dried-tomato-pesto/

Sausage Burgers with Garlicky Spinach and Sun-dried Tomato Pesto

  • Prep Time: 20min
  • Cook Time: 10min
  • Yield: 4 burgers

Ingredients

1 lb sweet or hot Italian pork sausage
1 tbsp olive oil
10 oz fresh baby spinach
2 cloves garlic, minced
Freshly ground black pepper
2 oz sharp provolone, shredded
Sun-dried tomato pesto
4 burger buns

Instructions

  • 01

    Preheat a gas grill to medium-high heat.  Form the sausage into 4 patties; set aside.  (If you have sausage links, remove the casings from the sausages and form the loose pork into 4 patties; set aside.)

  • 02

    Heat the oil in a large non-stick skillet or saute pan over medium-high heat.  Add the spinach and cover the pan.  After a couple of minutes, stir up the spinach with tongs in order to wilt the uncooked spinach; recover the pan.  Repeat this every couple of minutes until all of the spinach is just wilted and before it starts to get watery.  Stir in the garlic and a few cranks of black pepper and let it cook with the spinach for 30 seconds.  Turn off the heat and transfer the spinach to a shallow bowl, uncovered, to let cool slightly.

  • 03

    Grill the sausage patties for 4 to 5 minutes per side.  During the last 2 minutes, divide the cheese between the burgers and close the grill to allow the cheese to melt.  Transfer the burgers to a plate and tent with foil to let them rest for a couple of minutes.

  • 04

    Meanwhile, with a dry paper, press the spinach to remove some of the water.   Spread some pesto on the bottom half of the buns.  Top each with a burger then divide the spinach between the burgers and finish with the tops of the buns.

adapted from Food & Wine

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  • Vera Zecevic – Cupcakes Garden
    August 7, 2013 at 5:31 PM

    I would like this burger right now, it so yummy!

  • August 12, 2013 at 12:38 PM

    This looks incredibly delicious. I must make these before BBQ season is done!

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