Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes, fit for newbie.
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As soon as you recognize the basics of cooking, it can be such a releasing and also rewarding experience to develop a just delicious dish or baked product. The scents in your house and also the faces of the people who you share it with are invaluable. We wish this Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes recipe will certainly provide you some idea for you to end up being an extraordinary cook.
Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes
To make Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes you only need 8 ingredients and 5 steps. Here is how you do that.
Ingredients of Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes :
- Use Basil pesto from your local deli department in supermarket.
- Prepare light mayonnaise.
- Use sun dried tomatoes from jar packed in oil.
- Use frozen Angus beef burger patties.
- You need Your favorite grill seasoning.
- Prepare Provolone cheese.
- You need to prepare Ciabatta roll (honey wheat and grain or plain).
- Use Organic Romaine Hearts.
Short Tips:
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- Place a medium sized pan over high heat on stovetop. Let sit for 2 minutes to heat up..
- 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..
- 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..
- 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..
- 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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