Grilled Salmon Burger

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.
ULF Tartar Sauce 275107 2 oz.
Capital City Red Onions, julienned 138629 2 oz.
Capital City Avocado, sliced 114506 1 each
Arugula 139036 .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.