The Park Point Beach Burger

Ingredient ULF # Portion
Franklin Street 4.5" Multigrain Sliced Bun 719186 1 each
Armanino Pesto Sauce 289405 1 tsp.
Hellman's Mayonnaise 273907 1 Tbsp.
Schreiber Provolone Cheese Slice 211280 1 oz.
Cloverdale Applewood Smoked Bacon 549256 2 strips
Bay Produce Tomato 121777 1 slice
Avocado 114512 2 oz.
Alfalfa Sprouts 125427 1 oz.
Rancher's Legacy 3-1 Natural Beef Patty 515174 1 each
Gielow Pickle Spear 280017 1 each
McCain Sweet Potato Fry Shoestring Cut 690048 4 oz.

Preheat your grill to medium-high heat (400 degrees F.) The grill is ready when you can only keep the palm of your hand two inches above the grate for about 3 seconds before pulling away. Cook for 3-4 minutes per side, turning once, or to desired doneness. Add your cheese the last minute and let it melt. Spread the pesto/mayo mixture on bun and dress your burger with all the fixin’s. Pair with sweet potato fries and a pickle spear.

Get Grillin’!