Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes.
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Ingredients for Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:
- Need - Basil pesto from your local deli department in supermarket.
- Require - light mayonnaise.
- You need - sun dried tomatoes from jar packed in oil.
- Give - frozen Angus beef burger patties.
- Provide - Your favorite grill seasoning.
- You need - Provolone cheese.
- Need for Ciabatta roll (honey wheat and grain or plain).
- Give of Organic Romaine Hearts.
Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes making process:
- 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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