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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

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There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to michael's flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes recipe. 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 do it.

The ingredients needed to cook Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:
  1. You need 1 tbsp Basil pesto from your local deli department in supermarket
  2. Use 1 tbsp light mayonnaise
  3. Provide 3-4 sun dried tomatoes from jar packed in oil
  4. You need 1/3 lb frozen Angus beef burger patties
  5. Prepare 1 tsp Your favorite grill seasoning
  6. Get 1 slice Provolone cheese
  7. Provide 1 Ciabatta roll (honey wheat and grain or plain)
  8. Use 1-2 leaves Organic Romaine Hearts
Steps 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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