Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes. 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!!! A mild to medium spicy Bacon Cheeseburger soup to warm you up.
The Ultimate Italian Cheeseburger is served on a toasted ciabatta bun with smoked gouda cheese, spicy arugula, sun dried tomatoes, prosciutto and basil pesto aioli.
Wheat bread provolone tomatoes and fresh basil.
Grilled without butter on a tabletop grill.
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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!!! A mild to medium spicy Bacon Cheeseburger soup to warm you up.
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Ingredients Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:
- Prepare 1 tbsp of Basil pesto from your local deli department in supermarket.
- Give 1 tbsp of light mayonnaise.
- Prepare 3-4 sun dried tomatoes from jar packed in oil.
- Prepare 1/3 lb frozen Angus beef burger patties.
- You need 1 tsp Your favorite grill seasoning.
- Need 1 slice - Provolone cheese.
- You need 1 - Ciabatta roll (honey wheat and grain or plain).
- You need 1-2 leaves for Organic Romaine Hearts.
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. Give your beef a fresh flavour by making this Spanish beef recipe. Paprika, chorizo, chillis and cumin give the dish plenty of flavour - and you can make in a large batch and freeze.
Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes step by step:
- 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..
Finger Licking Good Sauce (FLG) also known as MSG has been recreated in our "Test Kitchen" along with my personal favorite, Popcorn Chicken. So combine the best of both worlds with these two great recipes for chicken and dip. Although MSG is not required in this recipe, it is controversial and that. 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.
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