I found these neat little burger baskets with liners a few weeks ago. I knew they'd be perfect for some sort of sliders and Food and Wine on Facebook provided the perfect recipe.
2 T. extra virgin olive oil, plus more for brushing
10 oz. baby spinach
2 garlic cloves, minched
1 t. oyster sauce (or anchovy paste)
Salt
1 pound sweet or hot Italian Sausage (or a combination of both) casings removed
4 slices of provolone cheese
mayo
4 round ciabatta rolls, split and toasted
In a large skillet, heat olive oil and add spinach. Stir spinach just until wilted, about 2 minutes. Add garlic and oyster sauce and cook additional minute. Salt to taste and taste carefully because oyster sauce is very salty.
Remove spinach from skillet and set aside. Wipe out skillet with a paper towel. Using slightly moistened hands, form the sausage into four 4-inch patties, about 3/4 inch thick. Brush the burgers with olive oil and cook (turning once) until internal temperature reaches 170 degrees. Top with cheese and remove from skillet.
Spread a thin layer of mayonnaise on the bottom of the roll and top with burger and spinach. Serve hot.
saliva.
ReplyDeleteYes indeed. The spinach was absolutely perfect on these burgers. The fries were home grown potatoes thickly sliced, coated with olive oil and baked at 450 degrees for about 20 minutes. When I took them out of the oven, added sea salt, finely chopped basil and oregano and then grated Parmesan cheese on top.
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