Michael'S Flg (Finger Licking Good) Angus Beef And Basil Pesto Cheeseburger With Provolone And Sun D

Hey everyone, it is Jim, welcome to my recipe site. 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 favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes estimated approx 7 mins.

To begin with this recipe, we must first 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 cook that.

I recently created a spin off of a burger inspired by the DGB Burger at my local Red Robin restaurant and wanted to make my own version of it called the FLG Burger that gives a rich and meaty beef texture that is paired with gooey provolone and herbacious basil pesto mayo spread and sun dried tomato topping.

Ingredients and spices that need to be Prepare to make Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:

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

Instructions to make 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.

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