Scrap the monogrammed coffee mug and grill Dad a juicy Beef Sirloin Burger!
Before Father’s Day was known as last minute trips to the Hallmark store and cliché gifts to celebrate the popular appreciation day, Father’s Day was actually conceived in 1909 thanks to… a woman! Who would’ve guessed?
Founded in Spokane, Washington at the YMCA by Sonora Smart Dodd, the Arkansas native was inspired by her Civil War veteran father, William Jackson Smart, a single parent who raised six children. Dodd requested her pastor honor fathers in a similar sermon like Mother’s Day and the sermons were deferred to the third Sunday of June. Father’s Day did not become official until 1966, under U.S. President Lyndon Johnson and President Nixon made this proclamation permanent in 1972.
To celebrate Father’s Day, we thought we’d share with you the easiest way to Dad’s heart… through his stomach, of course. Forget the monogrammed coffee bug and just grill for him a big juicy Beef Sirloin burger. You can thank us later.
For me, this is the ultimate burger – no mustard, relish or lettuce – leave that for the hot dog. This burger is ‘classy’ – Lean Ground Beef Sirloin dressed with horseradish mayo, zesty slaw and a topper of onion jam. Glorious!
I have tried all kinds of buns; kaisers, bagels, onion, egg, sesame… lots of buns! But this burger is so loaded with goodness, all it needs is the simple softness of a good ‘ol hamburger bun. Just the right fit.
O.K. so you’re going to ask me “What are those delicious chips along-side your burger?”. OMG these are some of the best kettle chips I have ever tasted!
Let’s go back a bit. Last week I received a press release from brothers Peter and Chris Neal of Neal Brothers Foods. Proudly announcing, just in time to celebrate their 25th anniversary in business, a new product launch – Kettle Chips.
Hand-cut, chips containing no preservatives or artificial flavours – just potatoes. These crispy indulgences come in tantalizing flavours including Sweet & Smoky BBQ, Himalayan Pink Salt and Pink Salt and Vinegar. Coming in July… Maple Bacon…
They were gracious enough to send along a wonderful basket of Neal Brothers Foods products for us to try. No promotion fee was paid, just product for tasting.
YOU HAVE GOT TO GET THESE! The Sweet & Smoky BBQ flavour pictured with our Sirloin Burger were awesome. I loved the combination of smoke with subtle sweet. They were just the right kettle-style crunch, a real winner. If you want to find out where to get these little gems for yourself, just click here.
Now back to the burger. This combination of lots of home-made toppings sounds complicated, but it’s really really worth it. Make them ahead, they keep in the refrigerator. Happy grilling, enjoy!
- 1 lb Lean Ground Beef Sirloin
- 1 egg
- ¼ cup bread crumbs
- 3 Tbsp BBQ Sauce (try Neal Brothers Foods Classic BBQ Sauce)
- ½ package Onion Soup Mix
- Combine all ingredients in a bowl. Divide into 4 portions. Form into ¾ inch thick patties. Make a thumb-print depression in the centre of each patty to prevent rounding while grilling.
- Grill over medium-high heat on preheated, oiled grill for 5 to 7 minutes per side. Test doneness with a digital instant-read thermometer inserted sideways into the centre of each patty to ensure they are cooked to 160ºF (71ºC).
- To assemble: Place bottom bun on plate, slather with Horseradish Mayo, than some Slaw. Place Beef Sirloin patty and cover with Onion Jam. - see recipes to follow:
1/2 cup light mayo
3 Tbsp horseradish (or more if you like)
1 Tbsp fresh parsley, finely chopped
Mix together in a small bowl, refrigerate until ready to dress burgers.
SLAW: (you can always use a store-bought version. The oil & vinegar kind).
2 small cabbage, shredded
1 carrot, shredded
1/2 cup oil
1/4 cup onion,finely chopped
2 Tbsp sugar
3-4 Tbsp apple cider vinegar
salt & pepper
Whisk together oil, sugar and vinegar. Add cabbage, onion and carrot. Season to taste. Let stand for 15 minutes or overnight in refrigerator.
2 Tbsp oil
2 large yellow onions, thinly sliced
2 red onions, thinly sliced
4 green onions, chopped
1/2 cup balsamic vinegar
1/4 cup packed brown sugar
Heat cooking oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, for 20-25 minutes or until browned. Add balsamic vinegar and sugar. Simmer over low heat for additional 10 minutes or until most of the liquid has evaporated. Remove from heat. Cover and chill in refrigerator for up to 1 week. Makes about 1-1/3 cups.