Father’s Day is coming up, and it’s time to prepare a feast for Dad. There’s no better way to celebrate your father than by cooking up his favorite meal, and today, we’re highlighting 6 dishes with which you can’t go wrong. Whether Dad likes steak, burgers, pizza, chicken, or veggies, there’s a recipe here for him, and considering the holiday falls right in time for grilling season, don’t be surprised if you find some of these food formulas enlisting the outdoor oven. Cook up a summer feast your father will never forget.
1. Barbecue Bacon Burgers
Our first recipe comes from Serious Eats and it’s for a dinner dish that will satisfy every meat-loving dad. These burgers take beef to the next level and will be the star of any backyard bash. You can’t go wrong when ground beef, bacon, barbecue sauce, and buns are involved, and a couple slices of cheese never hurt, either.
- 2 pounds freshly ground beef chuck
- Kosher salt and freshly ground black pepper
- 6 slices thick-cut slab bacon, split in half crosswise
- 1 onion, cut into ¼-inch-thick rings
- ½ cup barbecue sauce
- 4 slices cheddar or American cheese
- 4 sturdy burger buns
Directions: Divide meat into four even piles and shape into burger patties about ½-inch wider than burger buns. Season generously with salt and pepper and set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place bacon and onions in between hot and cool sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, and onions are lightly softened, about 15 minutes total.
Place burgers directly over hot side of grill and cook until well charred, about 2 minutes. Flip patties and brush with sauce. Cook on second side until well charred, about 2 minutes longer, brushing with sauce occasionally. Flip burgers again, transfer to cooler side of grill, brush with more syrup, and continue to cook, brushing with sauce occasionally, until patty registers 125 degrees Fahrenheit to 130 degrees Fahrenheit on an instant read thermometer for medium rare, about 5 minutes total, or 135 degrees Fahrenheit to 140 degrees Fahrenheit for medium, about 6 minutes total. Top each burger patty with 1 slice cheese, then transfer to a large plate and tent with aluminum foil.
Brush bacon with barbecue sauce and place directly over hot side of grill, sauce-side down. Brush top with barbecue sauce. Cook until well charred, about 1 minute. Flip and cook until second side is well charred, about 1 minute longer. Top each burger patty with three pieces bacon, then top each with a couple of slices of onion.
Toast buns directly over hot side of grill until browned, about 30 seconds. Place bottom buns on a cutting board. Transfer patty/bacon/onions to bottom bun. Brush top bun with barbecue sauce and close sandwich. Serve.
2. Beef Stroganoff
Next up is another beef dish that can be enjoyed in every season. Enter: beef stroganoff from Simply Recipes. It’s hard to resist perfectly dressed beef over warm tender egg noodles, and on Father’s Day, your dad shouldn’t have to. Cook him up this comfort food and let him relax into a carb coma. The dinner can be prepared as decadently or as diet-friendly as he wishes.
- 5 tablespoons butter
- 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2½-inch long strips
- ⅓ cup chopped shallots
- ½ pound cremini mushrooms, sliced
- Salt to taste
- Pepper to taste
- ⅛ teaspoon nutmeg
- ½ teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
- 1 cup of sour cream at room temperature
Directions: Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/medium-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temperature needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
In the same pan, melt another 2 tablespoons of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water or stock to thin the sauce. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots. Add salt and pepper to taste.
Serve immediately over egg noodles, fettuccine, mashed potatoes, or rice.
3. Grilled Marinated Steak Kebabs
With this next recipe from Simply Scratch, you can get Dad to have his steak but eat his veggies, too. These grilled marinated steak kebabs are just the ticket to throw on the grill on Father’s Day, and this dish is as pretty to look at as it is tasty to eat. The bright colors from in-season vegetables steal the show, and the tender beef looks good, too. Grab your skewers and preheat the grill. It’s time to enjoy this fun dish that you can eat with your hands.
- 2 pounds sirloin steak, cut into bite size cubes
- 1 red, orange, and green bell pepper, cut into chunks
- 1 large red onion, cut into cubes
- 4 cloves fresh garlic, minced
- 1 tablespoon seasoning salt
- ¾ teaspoon ground black pepper
- 2 tablespoons Dijon mustard
- 2½ tablespoons Worcestershire sauce
- ¼ cup lemon juice, freshly squeezed
- ¼ cup tamari
- ½ cup olive oil
- Metal skewers or skewers that have been soaking in water for 30 to 45 minutes
Directions: In a large bowl combine the garlic, seasoning, black pepper, Dijon mustard, Worcestershire sauce, lemon juice, and tamari and whisk while pouring in the olive oil.
Place the peppers, onions and cubed sirloin into the marinade. Toss to coat and let sit for a few. Skewer the steak and peppers alternating with the red onion until all the steak is skewered.
On a hot preheated grill, place the skewers down and immediately reduce the temperature to medium/medium-high. Cook, turning occasionally, until there’s a nice char on the outside.
4. Meat Lover’s Pizza
Pivoting away from beef, we come to this meat lover’s pizza from Taste of Home. Whether you master your father’s favorite pizza pie on the grill or in the oven, we have no doubt he’ll warm right up to this cheesy dish that is studded with pepperoni, beef, bacon, olives, and mushrooms. This pizza is a carnivore’s dream come true, and it’s time you delight your meat-loving dad for Father’s Day.
- 2 packages pizza crust mix
- 1 tablespoon olive oil
- 1½ teaspoons garlic powder, divided
- ¼ pound ground beef
- ½ teaspoon onion powder
- ⅔ cup spaghetti sauce
- 1 package sliced pepperoni
- 6 ounces Canadian bacon, quartered
- ¼ cup sliced fresh mushrooms
- 2 tablespoons sliced ripe olives
- 2 cups shredded part-skim mozzarella cheese
Directions: Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 14-inch pizza pan. Bake at 425 degrees Fahrenheit for 7 to 9 minutes or until lightly browned. Combine oil and 1 teaspoon garlic powder; brush over crust edges.
In a large skillet over medium heat, cook beef with onion powder and remaining garlic powder until no longer pink; drain.
Spread spaghetti sauce over crust to within 1 inch of edges. Top with beef mixture, pepperoni, Canadian bacon, mushrooms, olives, and cheese. Bake at 425 degrees Fahrenheit for 10 to 15 minutes or until cheese is melted and crust is golden brown.
5. Barbecue Pork Shoulder Chops
Is your dad a fan of pork? If so, grab your barbecue sauce and locate your nearest heated grill. Barbecue pork shoulder chops from Martha Stewart deserve a spot on your Father’s Day menu, and this dish couldn’t be easier to perfect. Enlisting just 6 ingredients — one of them being a bottle of lager — the fool-proof recipe for these chops couldn’t be simpler. Quality pork, BBQ sauce, and lager are all you need to make your dad’s dinner dreams come true.
- 8 pork-shoulder chops
- 1 head garlic, smashed and peeled
- 5 sprigs sage
- 1 teaspoon coarse salt
- 1 bottle lager
- Barbecue sauce
Directions: Rub 8 pork-shoulder chops with 1 head garlic, smashed and peeled; 5 sprigs sage; and 1 teaspoon coarse salt, and combine in a large dish. Cover, and refrigerate for 2 hours or up to overnight. One hour before grilling, pour 1 bottle lager over pork; let stand.
Preheat grill to high. Grill pork chops for 7 minutes. Flip, brush grilled sides with barbecue sauce and grill for 8 minutes. Flip, brush opposite sides with sauce, and grill for 2 minutes more. Flip, and grill until sauce caramelizes, 2 to 3 minutes.
6. Buffalo Chicken Burgers
Last but not least: More burgers, but these involve poultry, rather than beef. These buffalo chicken burgers from Epicurious are another fool-proof way to make Dad like you best, because when buffalo chicken is involved, all bets are usually off. And who needs beef when you have buffalo chicken? Chicken burgers are a fun twist on traditional patties, and they can also be relatively healthy, depending on how you dress your dinner. The recipe developer behind this food formula advises that you add blue cheese to your burger to amp up the flavor without amping up the calories and fat, but as always, the ultimate cheese choice is up to you.
- ½ cup sliced carrots
- 1 pound ground white-meat chicken
- 2 egg whites, lightly beaten
- 1 celery stalk, roughly chopped
- ½ cup panko breadcrumbs
- ¼ cup blue cheese, plus more for garnish
- 1 teaspoon cornstarch
- ¼ cup hot sauce
- Vegetable oil cooking spray
- 4 large kaiser rolls, split
Directions: In a microwave-safe bowl, combine carrot slices with 2 tablespoons water; microwave on high, stirring every minute, until very tender, about 3 minutes. Drain and let cool; mash carrots. Add chicken, egg whites, celery, breadcrumbs, and cheese; mix to combine. Form chicken mixture into four ¾-inch-thick patties. In a second bowl, stir cornstarch into hot sauce until dissolved; set aside. Coat a grill rack or grill pan with cooking spray.
Grill patties over medium-high heat for 6 minutes; flip and grill 4 minutes more. Brush patties with hot sauce mixture; grill until internal temperature reaches 165 degrees Fahrenheit, about 2 minutes. Place 1 burger on bottom of each roll. Garnish with cheese and lettuce, if desired. Top with other half of roll. Serve with carrot and celery sticks and blue cheese dressing for dipping, if desired.