5 Fabulous Father’s Day Recipe Ideas

Fathers Day Recipes - Juicy Burger and Double Fried Chips

Fathers Day Recipes - Juicy Burger and Double Fried Chips
Need ideas for tantalizing Father’s Day recipes that will get Dad’s taste buds going and win the whole family’s approval? Dazzle Dad this year with a Father’s Day feast he’ll love. From the Ultimate Burger with juicy Double-Fried chips, to Mexican Chimichangas, check out our Top 5 Father’s Day recipe picks and break out of the same-old-same-old — without having to spend all day in the kitchen.

The Ultimate Burger With Double-Fried Chips

Classic burgers and fries are an all time favorite among dads for Father’s day, but this is no run-of-the-mill burger and fries platter.  This super-juicy beef burger is topped with a yummy combination of spicy home-made tartare sauce, sliced beets and purple onion for an amazing taste-fest.  For a healthier, leaner version (gotta take care of Dad and the kids!) use ground chicken or turkey instead of beef – just as yummy and better for them.  The thick-cut potato fries are double-fried  and sprinkled with sea salt (a much healthier alternative to table salt). Use either coconut oil or peanut oil for the fries as a healthier oil choice for your family. The ultimate burger, this baby requires two hands to eat — but the best bit is licking your fingers at the end!

We’ve adapted this recipe from Colin Fassnidge as published in Taste Magazine – November 2014.


1kg potatoes, peeled, cut into thick fries
600g either lean ground beef, or ground chicken or turkey
1 tablespoon fresh marjoram, chopped
1 egg yolk
Coconut oil, to fry the chips
1 tablespoon extra virgin olive oil
100g cheddar cheese, sliced
4 brioche rolls or Kaiser buns, halved, toasted
Lettuce leaves
2 cooked beets, thinly sliced
1 red onion, thinly sliced

Spicy Tartare Sauce

3/4 cup mayonnaise
3 teaspoons Dijon mustard
1 tablespoon Sriracha Hot Chilli Sauce


Grease a baking tray with oil. Boil potatoes in pot of boiling water for 12 minutes or until tender and starting to break up. Drain. Cool slightly. Place on tray. Place in the fridge for 1 hour to dry out.

Meanwhile, combine the beef (or chicken or turkey), marjoram and egg yolk in a bowl. Season well. Use your hands to combine. Shape into 4 patties. Cover. Place in the fridge for 1 hour.

Make the Sauce:  Combine all sauce ingredients in a bowl. Cover. Place in the fridge to allow flavours to blend.

Pour enough peanut or coconut oil to come one-third of the way up the side of a saucepan. Heat to 160C. Cook chips, in 3 batches, for 2-3 minutes each batch or until starting to brown. Drain on paper towel.

Heat olive oil or coconut oil in a large non-stick frying pan. Cook  patties for about 2 minutes on each side for medium doneness, or until cooked to your liking. Transfer to a baking tray.

Turn the oven to the broil setting. Place the cheese on the beef patties. Broil for 2 minutes or until the cheese is melted. Cover loosely with foil to keep warm and set aside.

Reheat peanut oil to 170C. Cook chips again, in 3 batches, for 3-4 minutes each batch or until golden. Drain on paper towel and season well with sea-salt.

Top the bottom half of the kaiser buns or brioche rolls with lettuce, then the patties, sauce, beet slice and onion. Place top of bun or brioche on the burgers and serve with the double-fried chips and any remaining sauce on the side.

Serves 4.

Barbequed Ribs With Sweet Corn on the Cob

BBQ Ribs with corn on the cop - best ever father's day recipes

What Dad doesn’t love ribs? This Barbeque Ribs recipe is really easy and uber-yummy. You can cook the ribs the day before and then grill them for dinner on Father’s day to cut down the prep time when you want to be kicking back with Dad and the kids. Keep in mind, the sauce is a basting sauce, not a dipping sauce, so it the taste comes in once the sauce has been cooked on the ribs. Also note that this recipe calls for CHILE sauce, which is not the same as CHILI sauce. Much, much different. Make sure you’re using Chile sauce (remember the “E”). You will usually find it in the “Mexican Food” area of the grocery store, and you it typically comes in both mild or hot varieties, which you can select according to your preference. If the kids aren’t into spicy stuff, stick with the mild to play it safe.

The Barbeque Ribs

    4 pounds pork spareribs

1 cup brown sugar (we suggest diet brown sugar)

1/4 cup ketchup

1/4 cup reduced soy sauce (for even lower sodium, use Coconut Aminos)

1/4 cup Worcestershire sauce

1/4 cup rum

1/2 cup chile sauce

2 cloves garlic, crushed

1 teaspoon dry mustard

dash ground black pepper


Preheat oven to 350 degrees F (175 degrees C). Cut ribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (You can freeze the drippings to use later in soups if desired.  Place ribs in a large roasting pan.

Mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper in a medium mixing bowl. Generously brush ribs with sauce. Marinate for a minimum of 1 hour, or refrigerate overnight.

Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

The Sweet Corn on the Cob

This quick and easy corn on the cob recipe employss a sneaky little secret that produces the  sweetest, tastiest corn on the cob ever.  It’s super easy and way more tasty than regular corn on the cob. What’s the secret? A ‘lil sugar and some lemon juice! Serves 8.


   8 cobs of corn, husks and silk removed

   2 tablespoons and 2 teaspoons white sugar

1 tablespoon and 1 teaspoon lemon juice


Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

Serves 8.

Credits: Ribs Recipe adapted from Seesign; Corn on the Cob by HeatherJane; Image Copyright by Dreamstime.

The Best Steak Ever

Best steak recipeCan Dad say “O-M-G”?  He will when he sinks his chops into this little number. Don’t be fooled by the ease and simplicity of this steak marinade recipe, it truly does qualify among the best steak recipes EV-ERRRR.  And its sooooo easy so you can spend more time with Dad and the kids, and way less time in the kitchen. Makes about 1 1/3 cups of marinade.


1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

1 teaspoon ground pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon minced garlic (optional)


Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, and pepper in mixing bowl and whisk together until thoroughly mixed. Add hot pepper sauce and garlic, if desired.

Pour marinade over steak meat. Cover, and refrigerate for a minimum of 8 hours or over night.  Broil or grill steak to desired done-ness.

Suggestion: Serve with sauteed mushrooms and a baked potato, complete with sour cream, green onions and bacon bits.

Makes about 1 1/3 cups of marinade.

Mexican Chimichangas

Chimichanga recipe
Ah, the good old days… Anyone remember, Chi’s Chi’s restaurants? Many a good time was had back in the day over a dinner of chimichangas and margaritas. Their slogan used to be “Come to the good times at Chi Chi’s”.  Create that festive and fun Mexican cantina atmosphere for Father’s Day and serve up some delicious chimichangas.  We turned this recipe healthy for Dad and the kids (and its figure-friendly for you!), by using ground chicken and baking the chimichangas instead of deep frying. They still have all of the awesomeness you expect from a Mexican Chimichanga.

4 tablespoons olive oil
1 white onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, finely diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
dash sea salt
1 small tomato, chopped, plus more for topping
1 lb ground chicken
1/4 cup sour cream, plus more for serving
1 (15-oz.) can refried beans
4 (10-inch) flour tortillas
1 cup shredded cheddar cheese, plus more for topping
Mexi-sauce, for topping (recipe below)
shredded lettuce, for topping
Mexican rice, for serving

Preheat the oven to 450 degrees. Heat 2 tablespoons olive oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet and add the onion, garlic and jalapeno, cook over medium-low heat until soft. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Assembly and Cooking:  Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

1/2 cup onion, chopped
2 garlic cloves, minced
pinch of each: chile powder, cumin, sugar and salt
2 (4-oz.) cans green chiles, drained and rinsed
1 cup chicken broth

Make Mexi-sauce: Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet over medium-low with heat in a tablespoon or two of vegetable/olive oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chilies and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro

Serves 4.

Chimichanga Recipe by ExpertEntertaining.com. (C) All Rights Reserved.

Father’s Day Special Sloppy Joes

Father's Day Special Slopy Joes

1 lb (500 g) lean ground beef (or you can substitute ground chicken or turkey to keep dad lean and healthy!)

½ cup (125 ml) chopped onion

½ cup (125 ml) finely chopped sweet green pepper

1 (398 mL) can whole or diced tomatoes

1 ½ cup (375 ml) Kellogg’s All-Bran* Bran Flakes cereal

¼ cup (50 ml) ketchup or chili sauce

1 Tbsp (15 ml) Worcestershire sauce

¼ tsp (1 ml) pepper

Dash of salt (easy on the salt – let’s keep dad healthy:)

8 whole wheat hamburger buns


1. In large non-stick skillet, over medium heat, cook ground beef, onion and green pepper, stirring frequently, until meat is browned and any liquid has evaporated.

2. Stir in tomatoes; chop whole tomatoes into pieces with spoon. Stir in cereal, ketchup, Worcestershire, salt and pepper. Cover and cook over low heat for about 15 minutes, stirring occasionally.

3. Serve on hamburger buns.

Recipe Courtesy of Kellogg’s® All-Bran®, and adapted by ExpertEntertaining.com

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