1. Pre heat convection oven to 350 F. Layout burger patties in one layer on a sheet tray. Cook for 9-11 minutes of until patty reaches 165F. Hold hot for hot service
2. Warm Ultimate White Cheese sauce to 145°F and hold hot for hot service

Pineapple Pico

3. Let roasted pineapple & pepper blend thaw over night. Drain any liquid before preparing Pico de Gallo. 
4. In a mixing bowl mix roasted pineapple with lime juice and cilantro until thoroughly combined then hold Pineapple Pico de Gallo under refrigeration until ready to build nachos.

To Build Burger:

1. Toast burger bun
2. Spread 1 Tbsp of BBQ sauce on bottom bun.
3. Place burger on top of bottom bun
4. Use a 2 oz. slotted spoodle (1/4 cup) to top burger patty with Pineapple Pico de Gallo (***use the spoodle with holes to drain off any excess liquid)
5. With a 1 oz. ladle, top with Ultimate White Cheese Sauce.
6. Top off with top bun.

Chef’s Note: to create your own roasted pineapple pico for 10 servings, thoroughly combine 1 cup of diced onions, 1 cup of diced green peppers, 1 cup of  pineapple tidbits (drained) then spread out on a parchment lined sheet tray and roast for 400°F for 10-15 min. Let cool then mix in lime juice and cilantro.  Can be refrigerated up to 3 days.  Use a 2 oz. (1/4 cup) spoodle to serve.