Due to an unfortunate case of cooking-related masochism, I tend to forget that not every meal requires hours of preparation and compilation. It took a recent experience to remind me of something that working parents have known for years: Weeknight dinners do not, in fact, need to be served at 10:00 p.m.
After a particularly demanding day in the trenches, I was in the mood for something indulgent; I didn’t have the budget for anything fancy but wanted comfort food nonetheless. This burger, an umami*-rich combination of Italian sausage (I used half hot and half sweet, with great results), anchovy-spiked spinach, and sharp provolone cheese, couldn’t have been a better fit.
It took longer to wash and dry the spinach than it did to cook it; a minute in boiling water, a minute in the skillet, and it was ready to go. Amazingly, the most time-consuming element of the process was waiting for the sausage patties to cook, and that only took ten minutes. (Well, that and searching the grocery-store shelves for the requisite sun-dried-tomato pesto—I couldn’t find it, and it took me way too long to decide on a replacement. I eventually went with the cheapest spread available and was thoroughly satisfied with my choice.) I didn’t quite know what to do with myself.
Cradled on a sturdy ciabatta roll, sandwiched between a smear of that acidic tomato spread and a pile of that funkily tangy spinach, this is a burger for the permanent files.
* For those unfamiliar with the term, umami is the fifth element our tastebuds can identify. Per the Wall Street Journal: “First identified by a Japanese scientist a century ago, umami has long been an obscure culinary concept. Hard to describe, it is usually defined as a meaty, savory, satisfying taste.”
Italian-Sausage Burgers with Garlicky Spinach
By Grace Parisi | Food & Wine, June 2010
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
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.
Definitely Mouth-watering! :)
That’s a good looking meal there. Why did you cook the spinach in water first?
Thanks, Paul. Mostly cooked the spinach first because the recipe told me to, but I’ll probably skip that step next time around and just throw it in the skillet with a little water before sautéing — one less pot to wash that way!