If you're celebrating Father's Day with the dad in your life at home, make it a cookout and wow them with some delicious dishes you can make right on the grill.
We rounded up some of the tastiest dishes that dad would enjoy this weekend across social media. Two recipes are also veggie-based for dads omitting meat from their diets.
So head outside this weekend with your dad's favorite drink in tow and make some of these yummy dishes below.
MORE: Easy recipes to fire up the grill forChance Cozby of @3piecesofpecan on TikTok shared a Sonoran Hot Dog recipe that's received more than 100,000 views. His recipe is his take on the Sonoran dogs that first rose in popularity in Hermosillo, Sonora in the 1980s.
Ingredients
All-beef hot dog wrapped in bacon to cook on an outdoor griddle.
Bolillo-style bun, buttered and toasted
Basic ranch-style pinto beans
Pico de Gallo -- 1/2 white onion, 3 tomatoes, 2 jalapeños, handful of cilantro, juice of 1 lime and salt to taste. Mix and chill.
Pickled jalapeños
Guacamole -- 1 avocado, juice of half a lime and salt to taste. Mash and chill.
Mustard and mayo
Top with queso fresco
Watch Cozby cook and assemble the Sonoran dog here:
For foodies who may be craving more veggies or prefer to opt-out of a traditional beef burger, the Epicurious team has done the legwork to create some delicious homemade recipes as well as ranked the best store-bought veggie burgers.
Check out the delicious variations below for a jazzed-up store-bought veggie burger and an Impossible patty topped with a spread of special condiments.
Makes 4
Ingredients
4 garden burger patties or 4 Dr. Praeger's California veggie burgers
8 Martin's potato rolls
Sliced red onion
Sliced avocado
Pepper jack cheese slices to melt onto the burger
Heinz ketchup
Directions
Cook the burger patties according to package directions. Then top each burger with melted pepper jack, onion, avocado, ketchup and bun.
MORE: Up your summer spread with chef David Chang's charred eggplant dipIngredients
3 pounds of Impossible burger
2 cups finely chopped dill pickles
1 cup mayonnaise
4 tablespoons ketchup
4 tablespoons sauce from a can of chipotles in adobo sauce
1 teaspoon Kosher salt, and more for later
8 potato rolls
2 1/2 heads of iceberg lettuce, ;eaves separated and torn into pieces about the size of the buns.
2 white onions, very thinly sliced into rings on a mandoline.
8 thin tomato slices (optional)
4 teaspoons vegetable oil
16 slices of American cheese
Directions
Prepare a grill for high heat. Place a cast-iron griddle, flat side up, on grate; heat until very hot, at least 20 minutes.
Mix together pickles, mayonnaise, ketchup, adobo sauce and ½ teaspoon of salt in a medium bowl. Set special sauce aside.
Divide beef into eight 3-ounce portions (don't form into patties). Place four portions between two sheets of parchment paper, spacing 6 inches apart, and, using a meat mallet or skillet, firmly smash to create thin patties, about 5 inches across. Transfer to a baking sheet. Repeat with remaining portions and fresh parchment paper.
Wrap all the buns together in a large sheet of foil to make a packet (this will keep buns soft and from getting too toasted on the grill). Place packet on grate and grill, turning once, until buns are warmed through, about 1 minute. Spread sauce over cut sides of buns. Place 3 to 4 pieces of lettuce on bottom buns and top each with some onion and a tomato slice, if using.
Drizzle oil over griddle and use paper towels to evenly coat surface. The oil needs to be hot; you should see smoke almost instantly. Season patties lightly with salt. Place four on griddle, seasoned side down, and season top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are very crisp, about 2 minutes. Flip and place a slice of cheese on top of each patty. Cook until cheese is melted, about 30 seconds. Transfer patties to buns with toppings, stacking two patties on each bun. Repeat with remaining four patties, scraping off any cheese stuck to griddle in between batches.
Recipes reprinted courtesy of Epicurious.