In Louisiana, lagniappe is "a little something extra" — the 13th donut in a baker's dozen or the "soup meat" leftover from making vegetable soup. When we made gumbo a few weeks ago, we made a roux using vegetable oil with bacon fat. The lagniappe in this case? Leftover bacon. Of course, it made its way onto sandwiches.
To make the lagniappe-laden burgers, I combined two of my favorite Trader Joe's items: the roasted chicken patties and the honey wheat hamburger buns. We cooked the chicken in the broiler, then added the cooked bacon and cheese and put them back under the heat for a few minutes. Avocado provided the perfect finish; it's really pretty hard to go wrong with this combo. Check out more photos.
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