New Recipe Michaels FLG Finger Licking Good Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes Savory Delicious
Without fail cooking ultimate Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes easy, fast, practical.
Good Morning my mother, at this time you get prepare recipe Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes with 8 ingredients and 5 steps. Below this is how to make it, please carefully carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 8 ingredients and 5 stages of easy cooking Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes.
Ingredients for Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes #
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Prepare 1 tbsp : Basil pesto from your local deli department in supermarket.
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Prepare 1 tbsp : light mayonnaise.
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Prepare 3-4 : sun dried tomatoes from jar packed in oil.
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Needed 1/3 lb : frozen Angus beef burger patties.
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Needed 1 tsp : Your favorite grill seasoning.
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Prepare 1 slice : Provolone cheese.
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Needed 1 : Ciabatta roll (honey wheat and grain or plain).
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Prepare 1-2 leaves : Organic Romaine Hearts.
If all composition Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Process Cooking Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes #
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Place a medium sized pan over high heat on stovetop. Let sit for 2 minutes to heat up..
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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..
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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..
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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..
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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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