The Father of All Grill Recipes

The Father of All Grill Recipes

Avo Terzian

The grill may have made an appearance for Memorial Day but come Father’s Day is when it’s really heating up. Let’s face it, dad’s special day revolves around his favorite appliance. Drum roll please…the grill! Add some flavor this year and spice up those burnt out recipes. We have the secret recipe to the best Father’s Day ever. So fire up the grill and then read on for the hottest grill recipes this Father’s Day. Disclaimer: not every dad is created equal and neither are these recipes.

The Classic Dad

This is the recipe for the all American dad. He may be wearing his Ray Bans and his favorite teams Tailgate and BBQ apron while he grills up this all American recipe. The famous In and Out restaurant and its animal fries plus double double is an American classic just like this dad. Their cheeseburgers are a staple in the diet of any classic dad. We’ve tracked down a copy cat recipe minus the animal fries. Please do try this at home (don’t worry we didn’t forget the secret sauce!)

In and Out Cheeseburgers Copycat Recipe

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins


  • 1 pound lean ground beef
  • 1 egg white
  • 1 small yellow onion, grated (about ½ a cup)
  • ½ teaspoon seasoning salt
  • ½ teaspoon fresh ground pepper
  • 1 Tablespoon Worcestershire sauce
  • 6 slices american cheese
  • 6 hamburger buns (seedless)


  • ⅓ cup Mayo
  • 2 tablespoons Ketchup
  • 2 teaspoons Dill Pickle Relish
  • 1 tsp Mustard
  • ¼ tsp Paprika


  1. TO MAKE SECRET SAUCE: Mix all of the ‘secret sauce ingredients in a bowl. Refrigerate until ready to use.
  2. DIRECTIONS FOR BURGERS: In a large bowl, add ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt, and pepper. Using your hands or a fork, gently mix together. Shape mixture into 6 thin patties. Place patties on grill or skillet and cook until no longer pink on the inside. About 3-5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.
  3. Spread the secret sauce on each inner bun. Place grilled patties on the bottom bun and top with lettuce, tomato, and onion. Enjoy!

The Adventurous Dad

This dad loves to live life on the edge! Maybe he’s into extreme sports or traveling around the globe. You might even catch him using his favorite teams branding iron at the grill. No one really knows what his next move may be, but we hope it’s this recipe on Father’s Day. This recipe mixes the classic cheeseburger with a unique twist. A recipe only the adventurous dad would love.

Korean BBQ Burger


1 ½ pounds ground beef (80/20 fat ratio)
• 2 cloves garlic, pressed through a garlic press
• ½ teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• ¼ teaspoon freshly ground black pepper
• 4 brioche hamburger buns, toasted
• Korean BBQ Sauce (recipe below)
• Chili Garlic Mayo (recipe below)
• Kimchi Slaw (recipe below)


  • Add the ground beef into a large bowl, and very lightly chunk/break it up.
  • Add to it all of the rest of the ingredients up to and including the black pepper, and very carefully and gingerly, combine the spices/seasonings into the meat, taking care not to work it very much (it will toughen the burgers).
  • Portion out 4, 6 ounce patties, about 1” thick and slightly bigger than your buns, creating a dent in the center of each patty (this will help keep the patty from “doming up” in the center as it cooks); stack the patties with parchment paper between each patty, and place them into the fridge for at least an hour, to allow the flavors to meld and the meat to relax.
  • When ready to sear, take the patties out and allow them to come to room temp for a few minutes; place a cast-iron skillet over medium-high heat (or you can also grill these outdoors), and once it gets hot, drizzle in a touch of vegetable oil (or clarified butter!), and sear a couple of burgers at a time for about 3-4 minutes per side; allow the burgers to rest for about 5 minutes.
  • Glaze each burger patty in the Korean BBQ Sauce (I like to just plunge them into the warm sauce using a pair of tongs), just before building your burger.
  • Spread some of the Chili Garlic Mayo on toasted buns, and add a glazed patty to the bottom bun; add some of the Kimchi Slaw on top of the patty, top with the other bun, and enjoy!

Korean BBQ Sauce Ingredients:

  • ¾ cup soy sauce
    • ¾ cup brown sugar
    • ¼ cup rice vinegar
    • 3 cloves garlic, pressed through a garlic press
    • 2 teaspoons chili garlic sauce
    • 1 ¼ teaspoon sesame oil
    • 1 teaspoon grated ginger
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons cornstarch
    • 1 tablespoon honey


Add all ingredients up to and including the cornstarch to a small saucepan, and whisk to blend; place over medium-high heat, and allow the sauce to simmer for a few minutes until it becomes glossy and thickened; finish with the honey, and allow to cool slightly to warm. (Store any unused portion in the fridge—great with chicken, too, or as a glaze for fish!)

Chili Garlic Mayo Ingredients:

  • ¾ cup mayonnaise
    • ½ teaspoon chili garlic sauce
    • 1 teaspoon, heaping, finely minced green onion


-Add all ingredients to a small bowl, and whisk to blend; keep in the fridge until ready to use.

Kimchi Slaw Ingredients:

  • 3 cups, heaping, finely shredded green cabbage
    • ¼ cup mayonnaise
    • 1 tablespoon honey
    • 1 tablespoon rice vinegar
    • 1 cup sliced kimchi (you can purchase this fermented and spicy cabbage in Korean markets, or specialty Asian markets in the refrigerated section)


-Add all ingredients into a bowl, and gently toss together to combine; keep in the fridge until ready to use.

The Vegetarian Dad

Not to be corny but dads are just the best! If dad is a vegetarian, it doesn’t mean he has to miss out on all the grilling fun. This recipe is perfect for a Vegetarian dad but it’s also versatile enough for a BBQ or a fiesta.

Mexican Street Corn

Prep time: 5 mins

Cook Time: 10 mins

Total time:2 mins


  • 5 ears fresh corn, husked

For the Spread:

  • 1/4 cup mayonnaise
  • 2 Tablespoons sour cream
  • 1/4 teaspoon garlic salt
  • Juice from one lime

For the Topping:

  • 1/4 cup grated Cotija cheese (or Parmesan or Queso Fresco)
  • 1 teaspoon smoked paprika (or chili powder if you want heat)
  • Chopped cilantro , for garnish (optional)


  1. Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
  2. Preheat the grill to medium heat (between 350-450 degrees F).
  3. Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
  4. Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
  5. Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.

The Fishing Dad

This dad would rather catch his meal than buy it. You can find him up or downstream on almost any occasion. You might catch him sipping out of a Fish flies Tervis while grilling up his latest catch. This recipe is still a burger but it might be a little fishy. One thing is for sure, dad is definitely the ultimate catch!

Grilled Salmon Burgers with Avocado Salsa

Prep time: 20 mins

Cook time: 8 mins

Total time: 28 mins


  • 1 pound salmon fillet
  • 1/2 cup panko crumbs (See above substitutes for Paleo W30 and GF).
  • 1 egg
  • 2 green onions chopped
  • 1/2 poblano pepper seeded and chopped
  • 1 tablespoon fresh lemon or lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Avocado Salsa
  • 1 large ripe avocado - peeled seeded and chopped
  • 1/2 poblano pepper seeded and chopped
  • 2 green onions chopped
  • 1 tablespoon fresh lemon or lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt


  1. Skin and chop salmon fillet.
  2. Put in a large bowl.
  3. Add panko, poblano, egg, green onion, lemon or lime juice, salt, and pepper.
  4. Mix well.
  5. (hint: make a cross on top of the salmon mixture before making into patties to ensure consistent size)
  6. Heat indoor grill pan or outdoor BBQ to medium-high heat.
  7. Cook for about 4 minutes on each side until cooked through.
  8. Avocado Salsa
  9. Combine all ingredients in a medium bowl
  10. Top burgers with salsa. Serve with or without the bun.

The Manly Dad

This is the steak and potatoes of dads and that’s just what this recipe is. He might love hunting and consider BBQing an extreme sport. He would never use a cookbook but just might consider this manly recipe. After grilling a thick steak you might hear him using the Wooden Shovel BBQ Cleaning Tool.

Steak and Potato Kebabs Recipe

Prep time: 10 mins

Cook time: 10 mins

Total time:30 mins


  • 1 lb ribeye steak
  • 8 baby Bella mushrooms
  • 8 baby Yukon gold potatoes


  • 1/4 c. soy sauce
  • 1/4 c. ketchup
  • 1/4 c. vegetable oil
  • 2 Tbsp white vinegar
  • 2 Tbsp brown sugar
  • 1/2 tsp garlic powder


  1. Cut the steak into 16 equal pieces. Place the steak and mushrooms in a gallon size storage bag.
  2. In a medium sized bowl whisk together the marinade ingredients. Pour over ingredients in a bag. Marinate at least 1/2 hour and up to 2 hours.
  3. Clean the potatoes. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring the water to a boil and cook potatoes until just barely fork-tender, about 5-7 minutes. Drain and set aside.
  4. Add a piece of steak, a potato, another piece of steak, and a mushroom to a skewer. Then add another piece of steak, a potato, another piece of steak, and a mushroom again. Repeat with remaining 3 skewers and ingredients.
  5. Heat a grill to medium-high and lightly oil the grate. Add the kebabs and grill about 5-6 minutes on both sides, flipping every 3 minutes.

Father of all Grill Recipes

Father of all Grill Recipes for Father's Day