Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, michael's flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. 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 can achieve it.

The ingredients needed to make Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:

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

Instructions 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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