The new way preparing recipe Michaels FLG Finger Licking Good Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes with 8 ingredients and 5 stages of easy cooking, which is bouncy delicious.
Without fail making ultimate Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes easy, delicious, practical. Finger Licking Good Sauce (FLG) also known as MSG has been recreated in our "Test Kitchen" along with my personal favorite, Popcorn Chicken. Italian CheeseBurger with Sun Dried Tomato, Arugula, and Basil Pesto Aioli. The Ultimate Italian Cheeseburger is served on a toasted ciabatta bun with smoked gouda cheese, spicy arugula, sun dried tomatoes, prosciutto and basil pesto aioli. Slice the bread in half, put some extra virgin olive oil on top and spread it using your finger. Flank Steak and Dried Tomato-Basil Pesto Linguine.
Sun-dried tomato pesto with basil makes an easy, tasty sauce for penne.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped.
Why not make double and freeze a batch?, from BBC Good Food Magazine.
Good Morning all, at this time you get make 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. Next this is how to prepare, please observe carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no 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 all 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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Prepare 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.
Stack burgers between squares of baking parchment in a container or on a tray wrapped in cling film - the parchment will stop the burgers sticking together.
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Share recipes or photos of burgers you have recently enjoyed.
These healthy Greek burgers are made using ground beef mixed with spinach, feta, and sun-dried tomatoes, plus drizzled with a delicious tzatziki sauce.
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 preparing with fast.
Step by Step 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..
I love making this with sun dried tomato because for a relatively unattractive looking shrivelled up vegetable, it packs a lot of flavour punch which is right up my alley.
I used herb infused goat cheese with spinach and sun dried tomatoes and we loved it!
Trying it again tonight with breast and thighs!
Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
Made some modifications based on what others had suggested and sliced the chicken breasts in half, pounded them thin, then brushed them with balsamic vinegar before seasoning with.
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