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

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

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

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

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

  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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