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Tuscan Sausage Burgers with Provolone & Wilted Spinach

Rosemary-Garlic Roasted Fries & Green Salad

Cooking time

30 minutes

Servings

4

Calories

1050 /serving

Even a single bite of this dish is sure to evoke the taste of Tuscany. Red potatoes are roasted with garlic and rosemary for fragrant French fries. Meanwhile, we use a mild yet still incredibly flavourful Italian sausage meat to form the patties, which are then cooked on the stove. Add a slice of provolone to each right before they’re done for a beautiful melt. The burgers are assembled by layering a coat of a red pepper mayonnaise, the cheesy sausage patties and wilted spinach onto toasted buns. Serve a light lettuce salad on the side for balance and voilà! A satisfying Italian-inspired meal.

We will send you:

  • 510g Mild Italian pork sausage meat
  • 115g Baby spinach
  • 2 Garlic cloves
  • 1 Lettuce
  • 1 Bunch of rosemary
  • 680g Potatoes
  • 90ml Mayonnaise
  • 30ml Balsamic vinegar
  • 60ml Ajvar
  • 4 Provolone slices
  • 4 Classic burger buns

  • You will need:

    Large pan (nonstick if possible)
    Sheet pan
    Olive oil
    Oil
    Salt & pepper
    Parchment paper
    Total Fat
    70 g
    Saturated Fat
    15 g
    Sodium
    1480 mg
    Total Carbs
    74 g
    Sugars
    6 g
    Protein
    34 g
    Fibres
    6 g
    Preparation
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    Mise en place
    Preheat the oven to 450°F. Cut the potatoes into French fries. Roughly chop the lettuce, discarding the root end. Mince the garlic. Pick the rosemary leaves off the stem; roughly chop the leaves. In a small bowl, combine the mayonnaise and ajvar; season with S&P to taste.
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    Roast the fries
    On a lined sheet pan, toss the fries with a drizzle of oil and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 25 to 30 minutes, until lightly browned and tender when pierced with a fork. Add ½ the garlic and as much of the rosemary as you’d like; toss to combine. Roast, 2 to 3 minutes, until fragrant.
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    Prepare & cook the burgers
    While the fries roast, using your hands, form the sausage meat into 4 burger patties. In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Place the burgers in the pan and cook, 3 to 5 minutes per side, until cooked through. In the last 2 minutes of cooking, top each burger with a slice of cheese. Once melted, transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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    Cook the spinach
    While the fries continue to roast, in the reserved pan of fond, heat a drizzle of oil on medium. Add the spinach and the remaining garlic; cook, stirring frequently, 1 to 2 minutes, until slightly wilted. Transfer to a small plate and set aside in a warm spot.
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    Toast the buns & make the salad
    While the fries continue to roast, in the same pan, heat a drizzle of olive oil on medium. Working in batches, add the buns, cut sides down and toast, 1 to 2 minutes, until lightly browned. Transfer to a work surface. In a large bowl, combine the balsamic vinegar and 4 tbsp of olive oil; season with S&P to taste. Add the lettuce and toss to coat the lettuce in the vinaigrette thoroughly.
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    Plate your dish
    Top the toasted bun bottoms with the ajvar-mayonnaise, cooked cheeseburgers and wilted spinach. Divide the finished burgers and fries between your plates. Serve the salad and remaining ajvar-mayonnaise on the side. Bon appétit!