Have you ever tried Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes in your own home? Or you are on the correct page to quit. You merely have 5 easy ways to cook.
The most suitable 111 will come your way and afford, along with basic cooking methods will help you create recipes from what on earth is seasonal and available, all of which will keep giving you here we are at your regional farmers promote for fresh produce.
Ingredients of Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes
Within the preparing food approach people require some crucial seasonings. If perhaps right now there is a thing that’s ignored in that case the end result will never be prior to a person’s expectations. To start out, you are able to make many of the spices below.
- It’s 1 tbsp of Basil pesto from your local deli department in supermarket.
- You need 1 tbsp of light mayonnaise.
- You need 3-4 of sun dried tomatoes from jar packed in oil.
- Prepare 1/3 lb of frozen Angus beef burger patties.
- You must have 1 tsp of Your favorite grill seasoning.
- It’s 1 slice of Provolone cheese.
- You require 1 of Ciabatta roll (honey wheat and grain or plain).
- You must have 1-2 leaves of Organic Romaine Hearts.
Step by step for Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes
To have perfect success, you need to go through baking guidelines along with the next Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes the right way
- 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..
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