Steps to Make Award-winning Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, michael's flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook michael's flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:

1. Take 1 tbsp Basil pesto from your local deli department in supermarket
2. Make ready 1 tbsp light mayonnaise
3. Make ready 3-4 sun dried tomatoes from jar packed in oil
4. Get 1/3 lb frozen Angus beef burger patties
5. Take 1 tsp Your favorite grill seasoning
6. Take 1 slice Provolone cheese
7. Take 1 Ciabatta roll (honey wheat and grain or plain)
8. Prepare 1-2 leaves Organic Romaine Hearts

Steps 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.

So that is going to wrap this up with this special food michael's flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!