The Park Point Beach Burger

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’!