Unique Recipe Michaels FLG Finger Licking Good Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes Delicious and Healthy

Fast cuisine ultimate Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes easy, tasty, practical.

8 ingredients, 5 steps, cooking Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes

Good Evening mother, at this time you get cook recipe Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes with 8 ingredients and 5 steps. Below this is how to make it, please carefully carefully.

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

1. It’s 1 tbsp : Basil pesto from your local deli department in supermarket.
2. Prepare 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. It’s 1 tsp : Your favorite grill seasoning.
6. It’s 1 slice : Provolone cheese.
7. You need 1 : Ciabatta roll (honey wheat and grain or plain).
8. Prepare 1-2 leaves : Organic Romaine Hearts.

If all cooking materials Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Step by Step Cooking 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.
   
6. Finish and Enjoy.

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