| 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.
