Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, michael's flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes. One of my favorites. For mine, I am going to make it a little bit tasty. 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 well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. 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. Get Basil pesto from your local deli department in supermarket
2. Make ready light mayonnaise
3. Get sun dried tomatoes from jar packed in oil
4. Get frozen Angus beef burger patties
5. Prepare Your favorite grill seasoning
6. Take Provolone cheese
7. Prepare Ciabatta roll (honey wheat and grain or plain)
8. Prepare Organic Romaine Hearts

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.

So that’s going to wrap it up for this special food michael's flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at 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!