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1
Using a mortar and pestle, mash the garlic and salt together until it becomes a uniformly textured paste. Set aside.
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2
Combine the oils into a measuring cup with a spout. Put the egg yolk in a medium-sized bowl, using a ball whisk to break it up a bit. Adding in a few drops of of oil at a time, whisk the yolk and oils together vigorously to create and emulsion. When you've used about half of the oil and the emulsion begins to look like aioli, add in the garlic-salt mixture and the vinegar or lemon juice.
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3
Continue to add in oil slowly until you reach a thick but loose consistency (you might not need all the oil). Stir in the miso and few grinds of black pepper. Refrigerate covered until ready to use.
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4
Combine all the ingredients except the spinach. Mix throroughly. Form 8 small patties.
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5
Heat a heavy-bottomed skilled over medium-high heat. Cook the patties in batches until cooked through, about 3-5 minutes per side, depending on their thickness. Remove them from the pan and drain them on a newspaper- or paper towel-lined plate.
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6
When the patties are cooked, drain off all but 1 teaspoon of the fat from the pan. Raise the heat to high and saute the spinach until the leaves are wilted and most of the liquid has evaporated.
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7
Divide the spinach onto two plates. Lay 4 patties on each bed of spinach, and top each patty with a generous dollop of aioli. Serve immediately.
