Daddy Burger Recipes

Steps:

• Heat oil in a nonstick skillet over medium heat.
• Add the onions and garlic; saute until brown and thoroughly cooked, about 8 minutes. Transfer to a bowl.
• Add the Worcestershire sauce, bacon, egg, salt, pepper and hot pepper sauce to the onions and garlic. Mix well.
• Add the beef and combine with your hands or a wooden spoon until evenly distributed.
• Form into 4 large patties.
• Grill 5 minutes; turn over and top each patty with a slice of cheese. Cook 4 to 5 minutes until desired doneness.
• Serve on rolls with your favorite condiments.

Steps:

• In a large skillet over medium-high heat, add oil. Add beef tenderloin, pepper and salt. Mix together. Allow to cook for a few minutes. Add onions, peppers and garlic and stir. Mix in steak sauce, brown sugar, hot sauce and dry mustard. Cook until browned.
• Serve on toasted brioche.

Steps:

• Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
• Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside.
• Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes.
• Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.

Steps:

• Preheat a grill for cooking at medium-high heat.
• Split the rolls and spread the cut sides with the butter. Grill until toasted and golden, about 2 minutes.
• Mix the ground pork with the rub in a bowl until just combined. Form into 4 rectangular patties, slightly larger than your rolls.
• Lightly oil the grill grates. Place the patties on the grill and cook for 3 minutes. Flip the patties and baste with barbecue sauce. Cook until charred on the other side, another 3 minutes. Continue this process multiple times, flipping and basting about every 3 minutes, until both sides are glossy and charred and the internal temperature hits 165 degrees F, 5 to 8 minutes.
• Place the patties on the rolls and top with the dill pickles, red onions and additional barbecue sauce, if desired.