Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive 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. This time, I am going to make it a bit tasty. This will be really delicious.

Finger Licking Good Sauce (FLG) also known as MSG has been recreated in our "Test Kitchen" along with my personal favorite, Popcorn Chicken. These Philly Cheeseburger Sliders would have been perfect if I had not forgotten to lower the oven temp to warm them up. I used sauteed peppers and onions along with provolone cheese and melted butter on the sliders to turn Beef-a-Roni For Dinner - WARNING This Will Make You Hungry!!!

Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. 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.

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

It keeps well in the refrigerator for up to I love the use of sundried tomatoes in the recipe. DeLallo's Simply Pesto Sun-Dried Tomato with Olive is the perfect antidote and peace keeper in the kitchen. 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.

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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