Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, michael's flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes. It is one of my favorites. For mine, I am going to make it a little bit tasty. 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 popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must 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 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. Prepare Basil pesto from your local deli department in supermarket
2. Make ready light mayonnaise
3. Take sun dried tomatoes from jar packed in oil
4. Make ready frozen Angus beef burger patties
5. Prepare Your favorite grill seasoning
6. Take Provolone cheese
7. Make ready Ciabatta roll (honey wheat and grain or plain)
8. Get 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.
6. Ready to serve and ENJOY!

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