| Ingredient | ULF # | Portion |
|---|---|---|
| Trident Salmon Burger | 649553 | 1 each |
| Pan O Gold 4” Split Top Bun | 715991 | 1 each |
| Baron Spices Lemon Pepper Seasoning | 290868 | 1/2 tsp. |
| Conway Tartar Sauce | 275108 | 2 oz. |
| Capital City Red Onions, julienned | 138629 | 2 oz. |
| Capital City Avocado, sliced | 114506 | 1 each |
| Arugula | 139039 | .25 oz. |
| Old Dutch Original Kettle Chip | 202675 | 2 oz. |
| Pastorelli White Vinegar | 289035 | 2 oz. |
| Cargill Granulated Sugar | 340163 | 1 oz. |
To quickly pickle the onions, bring vinegar, sugar and water to a simmer in a pan. Once the sugar is dissolved, add onions and cook for five minutes. Cool and store onions in the pickling solution until ready to use.
Season salmon burger with lemon pepper seasoning and place on char grill. Cook burger to an internal temperature of 155 degree, flipping once.
Slice avocado. Toast bun.
Spread tartar sauce and arugula on the heel of the bun. Place the patty, sliced avocado, pickled onions, and crown of the bun. Serve with kettle chips.
