Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes

Name: Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes
Total time: 420 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 tbsp Basil pesto from your local deli department in supermarket; 1 tbsp light mayonnaise; 3-4 sun dried tomatoes from jar packed in oil; 1/3 lb frozen Angus beef burger patties; 1 tsp Your favorite grill seasoning; 1 slice Provolone cheese; 1 Ciabatta roll (honey wheat and grain or plain); 1-2 leaves Organic Romaine Hearts

Michael James Beasley @cook_4425812

Federal Way, WA

I recently created a spin off of a burger inspired by the DGB Burger at my local Red Robin restaurant and wanted to make my own version of it called the FLG Burger that gives a rich and meaty beef texture that is paired with gooey provolone and herbacious basil pesto mayo spread and sun dried tomato topping.

Michael James Beasley @cook_4425812

Saved

Ingredients

7 mins

1 serving

1 tbspBasil pesto from your local deli department in supermarket
1 tbsplight mayonnaise
3-4sun dried tomatoes from jar packed in oil
1/3 lbfrozen Angus beef burger patties
1 tspYour favorite grill seasoning
1 sliceProvolone cheese
1Ciabatta roll (honey wheat and grain or plain)
1-2 leavesOrganic Romaine Hearts

Saved

Steps

7 mins

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.