Recipe: Yummy Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes

Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes. 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. I use it in pasta dishes, on chicken, on seafood, or even as a spread on sandwiches.

It's a mix of sun-dried tomatoes and olives in a smooth and somewhat spicy bite that totally jives with my husband's tastebuds. And with a dose of half and half, it makes a killer creamy sauce for. Taking inspiration from our green basil pesto and cutting out the cheese, it all just fell into place and we knew we were on to a winner. 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 achieve it.

Ingredients of Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes

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

Pesto of course, but pancakes, soups, smoothies and spreads will suddenly become second nature. Even better for blending sticky ingredients (like in this red pesto) is. Sun-Dried Tomato and Blue Cheese Burgers. An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.

step by step 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..

Finger Licking Good Sauce (FLG) also known as MSG has been recreated in our "Test Kitchen" along with my personal favorite, Popcorn Chicken. They wanted a consistently tasty, tender and juicy steak. Meet the farmers, ranchers and chefs working to bring you the best Angus beef every day, no matter what. And working with fresh basil in your kitchen makes the world seem like a better place. Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped.