Grilled Salmon Burger

Ingredient ULF # Portion
Trident Salmon Burger 649553 1 each
Pan O Gold 4” Split Top Bun 715991 1 each
Baron Lemon Pepper Seasoning 290868 1/2 tsp.
ULF Tarter Sauce 275107 2 oz.
Capitol City Red Onions, julienne 138629 2 oz.
Bix Arugula 139036 .25 oz.
Old Dutch Original Kettle Chip 202675 2 oz.
Musselman White Vinegar 457608 2 oz.
Cargill Granulated Sugar 340163 1 oz.

To pickle onions, bring vinegar, sugar and water to a simmer. Once the sugar is dissolved add onions and cook for five minutes. Cool and store onions in the pickling solution for use. Season salmon burger with lemon pepper seasoning and place on char grill. Once half way done flip the patty to finish cooking to 155 degree. Toast bun. Place tarter sauce and arugula on the heal of the bun. Place the patty on the bun and top with the pickled onion and the bun crown. Serve with kettle chips.