Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, michael's flg (finger licking good) angus beef and basil pesto cheeseburger with provolone and sun dried tomatoes. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Alex Guarnaschelli joins Michael at one of his favorite Manhattan spots, where they combine a bottomless beer selection with the most high-octane hot dog known to man. Next, he shoots down to Nashville where his culinary father figure created a restaurant in his own mother's. Finger Licking Good Sauce (FLG) also known as MSG has been recreated in our "Test Kitchen" along with my personal favorite, Popcorn Chicken.
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 current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. 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 can achieve that.
The ingredients needed to make Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:
- Take 1 tbsp Basil pesto from your local deli department in supermarket
- Get 1 tbsp light mayonnaise
- Take 3-4 sun dried tomatoes from jar packed in oil
- Prepare 1/3 lb frozen Angus beef burger patties
- Prepare 1 tsp Your favorite grill seasoning
- Get 1 slice Provolone cheese
- Take 1 Ciabatta roll (honey wheat and grain or plain)
- Prepare 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. Wheat bread provolone tomatoes and fresh basil. Grilled without butter on a tabletop grill. Next time I will try it with pesto but it was really A nice variation to grilled cheese; easy; tasty I put mozza instead of american cheese.
Instructions to make Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes:
- Place a medium sized pan over high heat on stovetop. Let sit for 2 minutes to heat up.
- 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.
- 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.
- 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.
- 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.
I had some extra pesto and provolone from another recipe so. 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. I use it in pasta dishes, on chicken, on seafood, or even as a spread on sandwiches.
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