Hello, I am Jane. Today, I will show you a way to prepare michael’s flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Michael’s FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes Recipe
Michael’s FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. 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.
To begin 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 can achieve that.
The ingredients needed to make Michael’s FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:
- Get 1 tbsp Basil pesto from your local deli department in supermarket
- Make ready 1 tbsp light mayonnaise
- Prepare 3-4 sun dried tomatoes from jar packed in oil
- Take 1/3 lb frozen Angus beef burger patties
- Make ready 1 tsp Your favorite grill seasoning
- Get 1 slice Provolone cheese
- Get 1 Ciabatta roll (honey wheat and grain or plain)
- Take 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:
- Place a medium sized pan over high heat on stovetop. Let sit for 2 minutes to heat up.
- 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.
- 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.
- 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.
- 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 it up for this exceptional dish michael’s flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
