In a medium bowl, combine the coleslaw, pineapple, jalapeño and lemon juice. Stir to combine and add salt and pepper to taste. Cover and refrigerate while cooking the burgers.
Lightly oil a skillet or saute pan. Cook the Trident Seafoods® Wild Alaskan Pollock patties over medium heat, about 3 minutes on each side. Transfer the patties to a clean plate.
Toast the buns, cut sides down in the empty skillet for about 30 seconds. Transfer the buns to a clean plate and return the patties to the pan. Top each patty with a slice of cheese, cover with a lid and allow the cheese to melt for about 20 seconds.
Assemble the burger: Spread the condiment of choice on the bottom bun, add the patty, top with 3-4 slices of avocado, top with the pineapple and jalapeño slaw, and close with the top bun. Serve immediately.
Notes
*I used a pre-shredded, pre-packaged blend of cabbage and carrots that can be found in the pre-packaged salads section.**I’ve used Monterey jack, pepper jack, and cheddar. Use your favorite!