| Ingredient | ULF # | Portion |
|---|---|---|
| Franklin Street 4.5'' Sliced Egg Hamburger Bun | 719187 | 1 each |
| Armanino Pesto Sauce | 289405 | 1 tsp. |
| Hellmann's Real Mayonnaise Squeeze Bottle | 273906 | 1 Tbsp. |
| Schreiber Provolone Cheese Interleaf Slices | 211284 | 1 oz. |
| Cloverdale Applewood Smoked Bacon | 549243 | 2 strips |
| Tomato | 121103 | 1 slice |
| Avocado | 114512 | 2 oz. |
| N/D Alfalfa Sprouts | 125427 | 1 oz. |
| Rancher's Legacy 3-1 Natural Beef Patty | 515174 | 1 each |
| Gielow Pickle Spear | 280017 | 1 each |
| McCain 5/16'' OR Lower Sodium Battered Sweet Potato Fry | 689052 | 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’!
