Crispy Grilled Potatoes No Bake Nutella Cream Pie Father’s Day Favorites - Boozy Nutella Shake - Juicy Lucy Burgers

FATHER’S DAY

FAVORITES

Heather Dombos

Heather comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

The possibilities for recipes to celebrate dad are endless. One of my Papa’s favorite things to eat was a juicy burger. This Father’s Day, grill up some delicious burgers and serve them with your favorite sides, then finish the meal with an “adult” milkshake.

BOOZY NUTELLA SHAKE

(MAKES 2 SHAKES)

2½ cups chocolate ice cream, divided ⅓ cup Nutella ¼ cup chocolate milk 2 ounces vodka 2 ounces Creme de Cacao

GARNISH

Whipped Cream Caramel sauce

In your blender or drink mixer, combine 2 cups ice cream, Nutella, and chocolate milk. Blend until smooth, then add vodka and the remaining ½ cup of ice cream. Pour the Nutella milkshake into two tall milkshake glasses. Pour 1 ounce of Creme de Cacao into the top of each glass. Top each glass with whipped cream, drizzle with caramel sauce. For a non-alcoholic version, omit the vodka and Creme de Cacao and add 1/4 cup of chocolate milk.

WITH BACON JAM (MAKES 4 BURGERS)

BACON JAM

2 pounds thick-cut bacon 1 ½ cups chopped Vidalia (or sweet) onion 4 large cloves garlic, minced 1 cup brown sugar ¼ cup red wine vinegar 2 Tablespoons balsamic vinegar ¼ cup water ¼ teaspoon cayenne pepper ½ teaspoon black pepper

Chop your bacon and cook until almost crisp. Drain all but 1/2 Tablespoons of the bacon grease out. Add in the onions and sauté for about 5 minutes, or until tender. Next, add in the garlic and sauté for 2 minutes, stirring the whole time. Add in brown sugar, vinegars, and water. Stir & bring to a simmer over medium heat. Add cayenne and black pepper and continue simmering another few minutes, stirring often, being careful not to burn. Taste and adjust seasoning to your preference if necessary. Remove from heat and allow the mixture to cool. Once completely cool, store in airtight jars in your refrigerator for up to 3 weeks.

JUICY LUCY BURGERS

2 pounds lean ground beef ½ cup bread crumbs ¼ cup French (or Catalina) salad dressing 1 Tablespoon Montreal Steak Seasoning 7 slices white cheddar cheese

Hamburger Buns

Toppings of your choice

Combine ground beef, steak seasoning, bread crumbs, and salad dressing in a bowl. Cut each slice of cheese into 4 pieces and divide evenly into 4 stacks. To make the patties the same size, divide the meat in half, then in half again. You will have 4 half-pound meatballs. Now divide each of those in half, only make one ball about ⅓ less the size of the other. Now you have 8 meatballs, 4 larger, 4 smaller. Place the balls between two pieces of parchment paper. Flatten the patties. Place the cheese squares in the middle of the large patty, stacking slightly higher in the center. Cover with the smaller patty, and “fold” the edges of the larger patty over the smaller one, making sure to seal it tightly, so the cheese doesn’t escape when you grill them. Grill at 350 degrees, 6 minutes on each side. Test to make sure they are done to at least 160 degrees.

Butter the buns on the inside and toast. I used a skillet; you can do this on the stove or the grill. Serve with bacon jam and toppings of your choice. Or let the bacon jam and juicy burger speak for themselves.

OUR FAVORITE TOPPINGS:

- Bacon

you can never have enough bacon, right? - Tomatoes - Pickles - Mushrooms - Onions

chopped and raw, fried onion strips, or carmelized - Chilies

pepperoncinis, green chilies, or jalapeños