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.