• 4 Turano Brioche Rolls
• 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 mozzarella cheese
• 1/4 cup sun-dried tomato pesto

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.
④ 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.
⑤ Spread the pesto on the rolls. Top with the burgers and spinach and serve.