12 Wild Alaska Pollock Burger 4 oz IQF 421800
12 Plum Tomatoes (diced)
2/3 Cup Fresh Basil Leaves, chopped
1 Tablespoon Balsamic Glaze
Salt & Pepper
12 Portobello Mushrooms
Extra Virgin Olive Oil
12 oz Smoked Gouda (Grated)
3 lb Shoestring Fries, Cooked
12 Burger Buns (Toasted)
Combine tomatoes, basil and glaze. Season with salt and pepper.
Season mushrooms with salt and pepper and drizzle with oil. Broil or grill until browned. Top each with 1 oz. cheese and run under salamander until melted. Toss fries with olive oil and truffle salt.
Spread cut sides of buns with mayonnaise and top with watercress, the mushroom, Pollock burger and half the fries. Top with 3 tablespoons tomatoes and bun top. Serve with the remaining fries on a plate.
No reviews yet