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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!