This is a sponsored post written by me on behalf of BUBBA burger. All opinions are 100% mine.
Good morning friends! How are you? Last week with the official kick off of Memorial Day, I feel like it’s officially summer. Our pool opened and even though it hasn’t been the warmest, we’ve been using it almost daily because Penelope absolutely loves it! And with the summer season upon us, we’ve been doing a lot of Al Fresco dining on our back patio– it’s my absolute favorite thing about warmer weather.
One thing I want to do a ton of this summer is grilling. Seems easy enough right? But we make it even easier by grilling up BUBBA burgers which you can cook from frozen to hot and ready in about 10 minutes. I love having grilled food and want to grill out at least once a week. It pushes us to spend time outside while we cook (and P can play in the yard) and it’s so easy with BUBBA burgers which are found in the frozen food aisle and are delicious and done in as little as ten minutes. We always have a box in the freezer (they come in ground turkey, too) which helps for easy weeknight dinners but also impromptu dinners with friends.
Since we’ve been using BUBBA burgers so frequently, I’ve been thinking up unique ways to diversify them (although they have many varieties which are all delicious on their own) and one way I love doing this is by differentiating the toppings. You know when you go to a burger joint and they have ALL KINDS of burgers? Well, that’s basically what we do at home. One of my new favorites is putting pickled onions on everything and I’ve finally perfected my pickled onion recipe which I’m sharing with you today (bonus points if you top them on top of my guac recipe here). 
Here is what you need:
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One medium red onion sliced very thin
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Apple Cider Vinegar
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Regular White Distilled Vinegar
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2 tablespoons sugar
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A dash of cayenne pepper
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Salt and Pepper
Here is what you do:
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Mix all ingredients and 1 cup water in a small bowl until sugar and salt dissolve.
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Place onions in mixture (the more finely sliced the better); pour vinegar mixture over.
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Let sit at room temperature for 1 hour.
The best part? You can make these up to two weeks ahead and just throw them on top of anything (my new fav is on top of a BUBBA burger with fresh guacamole like pictured, YUM.
I suggest if you haven’t tried BUBBA burgers, you definitely do so; they really are amazing quality with clean ingredients, perfect for popping out of the freezer. Don’t forget to whip up a batch of pickled onions while you’re at it (they’re great on not only burgers but Tacos, Salads and more). I’m all about easy with two kiddos. Find more inspiration here!
What’s for dinner tonight? I’ll probably be pulling some BUBBA burgers out, but first for this morning..coffee.
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