I try my best when it comes to cooking and baking from scratch for my family and friends. But sometimes, the time it takes to cook from scratch takes a back seat to having fun in the sun.
My dad taught me something early in life. You always want to have back-ups. Whether it’s extra rolls of toilet paper, another pair of your favorite flip-flops, or having enough pickle relish on hand to feed the Spanish marines (one of my mom’s favorite sayings), you gotta have extras for those times in need.
That’s why my freezer is my friend. Frozen veggies, frozen shrimp and of course, ice cream. They’re all at the ready when in need in the kitchen. Recently, I’ve added a new freezer back-up that’s become a summer staple. Gold’n Plump Chicken Patties.
I didn’t know about Gold’n Plump Chicken Patties until I was contacted about trying these products. I’ve bought their fresh packages of chicken breasts and thighs when I’ve done my grocery shopping at Target so I knew I liked its Midwest, family-farm mentality. So when I discovered they made a chicken back-up I could have on hand for quick dinner eats, I said sign me up.
And man, oh, man. I’m telling you, these babies are good!
After a day of swimming with Smudge and her pals that left me with zero enthusiasm to spend much time in the kitchen prepping dinner, I pulled out a six-patty pack of the Gold’n Plump chicken burgers from the freezer and set the grill to high.
Our friend Adam, who is a self-professed cooking enthusiast, stopped by to kick back for a chat and a brew. Because isn’t that what summertime evenings are all about? While he and my husband, G Dawg, sat on the deck swapping fashion advice and retail strategies (no, I’m not kidding), Smudge and I sliced some tomatoes, mashed a few avocados for homemade guac and created our version of BBQ fry sauce. Perfect for chicken burger dipping.
15 minutes later, dinner was on the outdoor table. Stacked high and ready to be devoured, the chicken patties were juicy and meaty. “I could have those over hamburgers anytime,” my husband reported. “I like the sauce with them, too.”
The next day, our friend Adam wanted to know if we were grilling up more chicken burgers. Hmmm, fancy that. Was he hinting around for more fashion advice or another dinner invite? G Dawg told him I had actually made a few more that day to photograph for this post. Adam said he’d been thinking about them since we had them the night before and how much flavor the chicken had. And how meaty the patties were. And how he thought they were a lot juicier than turkey and had much more flavor. Adam is an analyzer, and apparently, these burgers made a serious impression.
I think the boys will both be asking me to grill these again. Better yet, THEY can grill them up for ME, and I can sit on the deck and throw back a few while the men are making cooking magic…my kind of plan!
About my chicken burger recipe:
These chicken patties are a healthier alternative to beef burgers (with the original flavor having 56% less fat!) and with each patty weighing in at 1/3 pound each, they’re a perfectly sized bite. I also really liked them because they didn’t shrink after grilling and fit perfectly on my favorite pretzel bun.
The patties come in Original, Bacon & Cheddar, and Mushroom & Swiss. The flavor is all in the burger so no need for extra cheese. Good news for the swimsuit.
I doctored these bad boys up with a quick and easy guacamole and a big slice of tomato with fresh lettuce leaves from the garden. Not that they needed any extra flavor, but, as usual, I can’t seem to leave well enough alone.
Bacon Cheddar Chicken Burgers with Guacamole and BBQ Mayo
- 2 avocados pitted and peeled
- 1/8 cup white onion minced
- 1 lime juiced
- 1/8 teaspoon chipotle powder
- a few shakes of garlic salt
- kosher salt
- 4 Gold 'n Plump Bacon & Cheddar Chicken Patties frozen
- 4 pretzel buns
- 4 tablespoons butter
- 1/4 cup mayonnaise
- 1/8 cup BBQ sauce
- 1 large tomato sliced
- 8 leafs of lettuce
Heat the grill to high.
Meanwhile, in a small bowl mash the avocado then mix in the onion, lime juice, chipotle powder, garlic salt and kosher salt and mix well. Cover with plastic wrap and set aside.
Wipe the grill with vegetable oil or non-stick cooking spray and cook the Chicken Patties according to package directions, about 9-11 minutes, or until cooked through, turning once or twice.
Butter the cut sides of the pretzel buns and toast on the grill until golden.
Mix the mayonnaise and the BBQ sauce in a small bowl.
Layer the buns with lettuce, Chicken Patties, guacamole, tomato. Slather BBQ mayo sauce on the top bun and serve.
This post is sponsored by Gold ‘n Plump. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. This post may contain affiliate links. As always, all opinions are my own.