Steps to Make Award-winning Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes

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