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

I had some extra pesto and provolone from another recipe so. Italian CheeseBurger with Sun Dried Tomato, Arugula, and Basil Pesto Aioli. 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. After spending the morning soaking up the sun on an inflatable boat with friends in Sydney Harbour, Pip was seen pulling out a cigarette and puffing away.

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.

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. After spending the morning soaking up the sun on an inflatable boat with friends in Sydney Harbour, Pip was seen pulling out a cigarette and puffing away. Elsewhere during their cruise on Sunday, Michael and Pip were spotted mingling with another couple and posing for Instagram snaps. This Basil Pesto with Almonds comes together in minutes and only requires a few common ingredients. I use it in pasta dishes, on chicken, on seafood, or even as a spread on sandwiches.

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