Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes. Michael's FLG (Finger Licking Good) Angus beef and basil Pesto cheeseburger with provolone and sun dried tomatoes. 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. Finger Licking Good Sauce (FLG) also known as MSG has been recreated in our "Test Kitchen" along with my personal favorite, Popcorn Chicken.

And with a dose of half and half, it makes a killer creamy sauce for. Sun-Dried Tomato and Blue Cheese Burgers. An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns. 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 achieve it.

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

You need 1 tbsp of Basil pesto from your local deli department in supermarket.
It's 1 tbsp of light mayonnaise.
It's 3-4 of sun dried tomatoes from jar packed in oil.
Prepare 1/3 lb of frozen Angus beef burger patties.
You need 1 tsp of Your favorite grill seasoning.
It's 1 slice of Provolone cheese.
It's 1 of Ciabatta roll (honey wheat and grain or plain).
You need 1-2 leaves of Organic Romaine Hearts.

I use it in pasta dishes, on chicken, on seafood, or even as a spread on sandwiches. You can usually find some pretty tasty prepared pesto at just about any grocery store. Search, discover and share your favorite Finger Licking Good GIFs. This recipe is quick and easy to whip up and the kids will love it!

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

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..

For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle and mortar and grind, while gradually adding the extra virgin olive oil until a paste is formed. Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. If you love the sun-dried tomato + basil flavor combo, you may also like my creamy Tuscan shrimp, Tuscan sausage pasta, creamy Tuscan You will love this creamy gnocchi with sun-dried tomatoes and basil! All of the other recipes here for Cheeseburger Quiche were low-carb, crustless versions, which was not what I was after, since I had a pie crust to use. In a skillet, brown ground beef and onion; drain and set aside.