Spinach Pork Burger
10 ounces baby spinach
1 cup water
2 tbls extra-virgin olive oil
3 tsp minced garlic
1.5 tsp anchovy paste
1 lb. fresh ground pork
4 slices provolone cheese
1/4-1/2 cup sun-dried tomato pesto
4 toasted ciabatta rolls
Pat the fresh ground pork into 1/2″ patties, about the size of a hamburger patty. Set to the side.
In a large skillet, bring water to a boil. Add the spinach, cooking just until wilted. Remove from the water and drain/press out as much water as possible. Empty the skillet.
Add the olive oil until heated. Add the minced garlic and anchovy paste, cooking over med-high heat until fragrant and browned thoroughly (approximately 1 minute). Add the spinach and stir until coated.
Preheat an electric grill and cook the patties thoroughly. Top with a slice of the cheese and allow to melt.
You can toast the ciabatta rolls once the patties are done if desired. Place the patties on a roll with the sun-dried tomato pesto and top with the spinach mixture. Enjoy!