2 sweet Hawaiian hamburger buns
2 Chicken Jalapeño Sausage links, uncooked
2 slices of provolone cheese
2 handfuls of fresh baby spinach
1 large garlic clove, minced
1 can of black beans, drained
1/3 cucumber, chopped
½ avocado, chopped
½ medium red bell pepper, diced
2 green onion sprigs, chopped
3 radishes, chopped
Crumbled feta cheese
2-3 Tbsp on Balsamic dressing
Couple squirts of lime juice
Salt to taste
Mayo, for burgers
Heat grill over medium heat. Remove sausage from casing. With wet hands, shape sausage into two patties. Brush each side of sausage burgers with EVOO and grill on each side for about 4 minutes, until no longer pink in the middle. When the burgers are almost done, add cheese and melt.
Sauté spinach with a couple drizzles of EVOO. When the spinach is almost wilted, add garlic and continue to sauté until garlic is soft and turns translucent.
For the bean salad, mix beans, veggies, Balsamic dressing, lime juice and salt. Top with crumbled feta cheese.
Toast buns on grill. Assemble burger by spreading top bun with mayo, put burger on bottom bun and top with garlic spinach. Serve burgers with a side of the veggie and bean salad.