Make the mayo: Add mayo, Pepperoncini and horseradish to a food processor, and blend until smooth- pushing down the sides with a rubber staler as needed to make sure all ingredients are well blended. Transfer to an airtight container and place in the refrigerator until ready to use.

Make the spinach: In a medium non-stick frying pan, heat the olive oil and garlic over medium heat until just fragrant, about 1 minute. Add the chopped spinach and stir to combine. Cook, stirring occasionally, 2-3 minutes until wilted. Turn off heat and set aside.

Get the grill ready: Heat a gas grill on high heat for 15-20 minutes prior to placing the burgers on the grill to get it nice and hot.

Make the burger patties: Add ground pork, chopped shallot, minced garlic, salt, pepper, oregano, basil, red pepper flakes and parmesan cheese to a medium mixing bowl. Mix with hands until just combined, careful not to over mix the meat. Form into 4 equal patties, about ¼” thick.

Adjust the heat: When you are ready to cook, turn one side of the grill to low heat, and one to medium and place burgers on the medium side. Cook the first side 5-7 minutes, then flip, add a slice of provolone to each burger, and cook another 5 minutes.

Grilling the buns: In the last 2 minutes of the burgers’ cooking time, place buns cut side down on the grill on the low side, and grill about 2 minutes, until just charred and crisp, checking frequently to prevent burning.

Assembly: Once burgers are grilled and buns are toasted, assemble the burgers. Dollop equal portions of the mayo on each bottom bun, place the burgers on top, and top each burger with the garlic spinach. Serve hot!