Make the Ultimate Father’s Day Meal!

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Father’s Day is tomorrow (hint hint) so if this catches you buy surprise you’d better get planning! If you haven’t yet thought up a fitting meal for dad yet though, I may be able to help! I found this recipe from Culture Magazine that no dad will ever be able to say no to, so give it a shot and make pops proud!

 

ACCOUTREMENT SPREAD

  1. 6 pitted olives of your choice, halved
  2. 6 cornichons, halved
  3. 6 fresh figs, tops removed, halved
  4. ½ cup whole-grain mustard
  5. 2 tablespoons honey
  6. 1 tablespoon balsamic vinegar
BURGERS
  1. 4 slices prosciutto
  2. ¼ pound Fiacco di capra (or another Taleggio of your choice), room temperature
  3. 1½ pounds 80% lean ground beef
  4. Canola oil
  5. Kosher salt, to taste
  6. Ground black pepper, to taste
  7. 4 slices Point Reyes Farmstead Cheese Company Toma (or another mild, melting cheese of your choice)
  8. 4 burger buns
  9. ¼ pound Erborinato di capra (or another Gorgonzola of your choice), room temperature
ACCOUTREMENT SPREAD
  1. Add all ingredients to a food processor or blender and chop coarsely, leaving some texture to the olives, figs, and cornichons.
BURGERS
  1. Heat gas or charcoal grill to high at least 30 minutes. Heat a large cast-iron skillet over medium-high heat, and add the prosciutto slices. Cook, flipping once, until golden and crispy, about 3 to 4 minutes.
  2. Dice Taleggio into ½-inch pieces. Form beef into 4 patties and make a well in the center of each. Divide Taleggio between the wells in the 4 patties and press meat tightly around cheese to seal it inside. Brush each patty lightly with canola oil and season both sides with salt and pepper. Place patties on grill and cook, flipping once, until a meat thermometer inserted into the center of the burger reads 140°F. (Alternatively, cook burgers in a skillet over high heat.)
  3. Top burgers with Toma slices during final minutes of cooking, and close grill or cover skillet with a lid to melt fully.
TO ASSEMBLE
  1. Grill buns. Spread Gorgonzola and a spoonful of accoutrement spread on the underside of each bun half. Allow burgers to rest for a minute once off heat, then place on dressed bun. Top each patty with a prosciutto chip and place bun top alongside. Serve immediately.
By Katie and Richard Chudy