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Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes
Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes

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To begin with this recipe, we must first prepare a few ingredients. To make Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes you only need 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:
  1. Provide 1 tbsp Basil pesto from your local deli department in supermarket
  2. Provide 1 tbsp light mayonnaise
  3. Prepare 3-4 sun dried tomatoes from jar packed in oil
  4. Prepare 1/3 lb frozen Angus beef burger patties
  5. Prepare 1 tsp Your favorite grill seasoning
  6. Take 1 slice Provolone cheese
  7. You need to prepare 1 Ciabatta roll (honey wheat and grain or plain)
  8. Provide 1-2 leaves Organic Romaine Hearts
Short Tips:

Prep work is a really integral part of food preparation. You want to make certain you have every item you might need. You additionally want to ensure you have all the materials you might need. You don’t wish to be in the center of a dish as well as discover you are missing something crucial.

Instructions to make Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:
  1. Place a medium sized pan over high heat on stovetop. Let sit for 2 minutes to heat up.
  2. Place a 1/3 pound Angus beef patty from store-bought and let sear for about 60 seconds flipping several times until golden brown with nice sear marks. Reduce heat to about medium-high. Season both sides of burger with your favorite grill seasoning on hand during first 2 flips. Cook for about 3 minutes flipping every minute until burger is cooked through about medium or medium-well.
  3. After burger is fully cooked. Turn heat down to low and place slice of provolone cheese on too of burger patty and cover with lid for about a minute until cheese is melted. Remove from pan and set aside on small plate.
  4. Slice a ciabatta roll in half and heat in microwave for 30 seconds. Spread thin layer of light mayo on each half. Then put 1/2 a tablespoon of basil pesto on each half and spread around to coat the sides.
  5. Place burger on bottom half of roll. On top of burger, place 3 to 4 sun dried tomatoes and two leaves of Romaine heart lettuce folded horizontally then press top down and serve.

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