Grilled HEB Salmon Burger with Tarragon Shallot Vinaigrette and Chipotle

Chef Larry "Lee" White, H-E-B Seafood Manager

Serves 4

INGREDIENTS:

  • 4 HEB Fresh Salmon Burgers: Fiesta (Seafood Department)
  • ½ Cup Green Valley Ranch Shallot and Tarragon Vinaigrette (Cooking Connection)
  • 2 cup Tri-Colored Slaw
  • HEB Original  Bacon (Cooked)
  • Chipotle in Adobo (2 Tablespoons)
  • Cilantro

DIRECTIONS:

  1. Preheat Grill to 400 degrees.
  2. Make sure to brush both sides of the burger with oil so the burger won't stick to the grill.
  3. Cook 5-7 minutes per side.
  4.  Mix together Chipotle and Tarragon and Shallot Vin
  5.  Mix slaw and vinaigrette together and set aside.
  6. Top with slaw, fresh cilantro,  bacon.

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