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

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes Recipe. These Philly Cheeseburger Sliders would have been perfect if I had not forgotten to lower the oven temp to warm them up. I used sauteed peppers and onions along with provolone cheese and melted butter on the sliders to turn Beef-a-Roni For Dinner - WARNING This Will Make You Hungry!!!

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 achieve it.

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

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

DeLallo's Simply Pesto Sun-Dried Tomato with Olive is the perfect antidote and peace keeper in the kitchen.It's a mix of sun-dried tomatoes and olives in a smooth and somewhat spicy bite that totally jives with my husband's tastebuds.And with a dose of half and half, it makes a killer creamy sauce for.Wheat bread provolone tomatoes and fresh basil.

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

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..

See description below for full recipe.Note: You'll have plenty of leftover sun-dried tomato pesto.It keeps well in the refrigerator for up to I love the use of sundried tomatoes in the recipe.

Grilled without butter on a tabletop grill.Next time I will try it with pesto but it was really A nice variation to grilled cheese; easy; tasty I put mozza instead of american cheese.I had some extra pesto and provolone from another recipe so.I use it in pasta dishes, on chicken, on seafood, or even as a spread on sandwiches.You can usually find some pretty tasty prepared pesto at just about any grocery store.