Hey everyone, it’s Carrillo, welcome to our recipe site. 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 food recipes. This time, I will make it a bit unique. This will be really 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 recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. 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 entire life. They are nice and they look wonderful.

Alex Guarnaschelli joins Michael at one of his favorite Manhattan spots, where they combine a bottomless beer selection with the most high-octane hot dog known to man. Next, he shoots down to Nashville where his culinary father figure created a restaurant in his own mother's. These Philly Cheeseburger Sliders would have been perfect if I had not forgotten to lower the oven temp to warm them up.

To get started with this recipe, we have to prepare a few ingredients. You can have 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.

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

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

Pan seared chicken breast drizzled with a tomato basil pesto cream sauce. I use it in pasta dishes, on chicken, on seafood, or even as a spread on sandwiches. You can usually find some pretty tasty prepared pesto at just about any grocery store. This Basil Pesto with Almonds comes together in minutes and only requires a few common ingredients.

Steps 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.

Fresh Tomatoes, fresh mozzarella cheese and pesto. With Avocado, Semi-Dried Tomatoes, Rocket, Provolone Cheese with a Smoked Paprika Aioli. If you love the sun-dried tomato + basil flavor combo, you may also like my creamy Tuscan shrimp, Tuscan sausage pasta, creamy Tuscan You will love this creamy gnocchi with sun-dried tomatoes and basil! Penne Alfredo with Bacon and Sun Dried Tomato will change your 'go to' quick dinner forever. One of the key ingredients in a creamy pasta recipe is the water you cook the pasta in.

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