Salmon burger topped with Monterey Jack cheese, sliced avocado, roasted
bell pepper and bean sprouts on a whole wheat bun.
MAKES 1 SERVING
1 each: Salmon Burger, cooked per instructions
1 each: Monterey Jack cheese slice
½ each: Avocado, halved & skinned
1/8 cup Roasted red peppers, sliced
1/8 cup Bean sprouts, fresh
1 each: Whole wheat bun, sliced
1 tsp Butter
Salt & pepper to taste
- Place butter on flat top of large sauté pan to melt. Toast bun in butter. While bun is toasting, lay cheese slice on to top of well rested, cooked salmon burger and melt in salamander, or oven.
- Once bun is toasted, spread bottoms of the bun on work surface and top with bean sprouts. Place the burger with melted cheese on top of the bean sprouts.
- Place the avocado halves onto a cutting board, flat side down, slice on extreme biased, and season with salt and pepper. Fan one seasoned half out to the size of the burger and place on top for the burger.
- Drape an appropriate sized piece of roasted red pepper over the avocado. Top all of this with toasted bun top and serve.