This father’s day, become the sous chef to the grill master of the family – we bet he’d appreciate it.

If you’re planning a barbecue at home to celebrate dad, these delicious burgers varying from seared tuna to lamb, are all sandwiched between two halves of the luxuriously delicious EuoroClassic Brioche Buns for an elevated munch. Here are 5 mouthwatering burger recipes fit for the king himself and anyone on your guest list for future summer cookouts.

Lamb Burger

  • Ingredients:
  • 1/2 c. full-fat Greek yogurt 
  • 1/4 c. crumbled feta
  • 2 tsp. freshly chopped mint
  • 1 tsp. lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. ground lamb
  • 4 EuroClassic Brioche Burger Buns
  • 1/4 red onion, thinly sliced into rounds
  • Arugula and thinly sliced ribbons of cucumber, for serving
  1. Directions:
  2. In a medium bowl, stir to combine yogurt, feta, mint, and lemon juice. Season with salt and pepper.
  3. Divide ground lamb into 4 equally sized patties. Make an indent with your thumb in the centre of each patty, and season both sides generously with salt and pepper.
  4. Add burgers to grill and cook  until crisp on the outside and still slightly pink in the centre, 3 to 4 minutes per side for medium.
  5. Spread each top and bottom bun with yogurt sauce. Top with the patty, red onion, arugula, cucumber and top bun.

Traditional Cheeseburger with Grilled Bermuda Onions

  • Ingredients:
  • 1 lb lean ground beef
  • 1 Bermuda onion
  • 2 EuroClassic Bricohe Burger Buns
  • 2 slices of American cheese
  • 3 dash Worchestershire sauce
  • 1/2 tsp seasoning salt of your choice
  • 1/2 tsp steak seasoning of your choice
  • 1/4 tsp garlic powder
  • 1 tbsp butter

  • Directions:
  • For the hamburgers: Take 1 lb of lean ground beef and mix in a few dashes of Worcestershire sauce, steak seasoning, and some garlic powder and mix well. Form into two patties. Grill patties on the barbecue until done to your liking and add cheese.
  • For the Grilled Onions: Slice up entire Bermuda onion. In a small pan, add a tablespoon of butter and melt. Add onion and seasoning salt. Cook until caramelised.
  • Butter the Brioche Buns and put them on the grill until browned. When buns are done remove from grill, add hamburger and top with grilled onions. Enjoy!

Seared Tuna Burger

  • Ingredients:
  • 2 fresh tuna steaks, sliced in half lengthways to ¾ to 1 inch thick
  • ½ cup mayonnaise
  • 2 tablespoons miso
  • 1 teaspoon grated ginger
  • 1 teaspoon honey
  • 1 large tomato, sliced
  • Lettuce leaves, for topping
  • 4 EuroClassic Brioche Burger Buns
  • 1 Avocado, sliced
  1. Directions:
  2. Heat up the grill. Drizzle tuna with olive oil on both sides, and season with salt and pepper.
  3. Add the steak to the grill and cook 30 to 60 seconds per side, until lightly browned on the outside but still raw on the inside (115 degrees Fahrenheit if you measure with a food thermometer). Remove and rest.
  4. Make the mayo: mix the mayonnaise, miso, ginger and honey in a bowl.
  5. Toast the burger buns, then spread with the mayo, add a slice of tomato, avocado and a lettuce leaf, then the tuna, then top with more lettuce. Enjoy!

Chicken Burger

  • Ingredients:
  • 4 Chicken Breast halves , skinless and boneless
  • 1 tablespoon Olive Oil
  • 2 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Salt
  • 1 large avocado, sliced
  • 1/2 red onion , thinly sliced
  • 4 Brioche Burger Buns
  • Directions:
  • Mix seasonings together. Lightly coat chicken breast halves in oil and sprinkle seasonings all over both sides of the chicken.
  • Prepare, clean and lightly oil grill grates. Turn grill to medium-high heat.
  • Once hot, cook chicken for about 3-5 minutes on each side or until cooked through. Be careful not to overcook and remember that the chicken will continue to cook a little even after it’s removed from the grill.
  • Cover with tinfoil to rest while you prepare the burger toppings.
  • Assemble burgers.

Veggie Burger

  • Ingredients:
  • 1 cup cooked brown rice
  • 1 cup raw walnuts 
  • 1/2 tbsp avocado oil (plus more for cooking)
  • 1/2 medium Bermuda onion, finely diced
  • 1 tbsp each chili powder, cumin powder, and smoked paprika
  • 1/2 tsp each sea salt and black pepper (plus more for seasoning burgers)
  • 1 tbsp coconut sugar (or substitute with organic brown or muscovado sugar)
  • 1 1/2 cups cooked black beans (well rinsed, drained and patted dry)
  • 1/3 cup bread crumbs 
  • 3-4 tbsp BBQ sauce
  • Serve with: EuroClassic Brioche Burger Buns, lettuce, microgreens and ribbons of cucumber.
  • Directions:
  • Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Set aside to cool.
  • In the meantime, heat the same skillet over medium heat. Once hot, add oil and Bermua onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant and soft. Remove from heat and set aside.
  • Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until fine. Set aside.
  • To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.
  • Next add cooked rice, spice-walnut mixture, sautéed onion, bread crumbs, BBQ sauce, and mix thoroughly until a moldable dough forms. If dry, add extra 1-2 tbsp of BBQ sauce. If the mixture is too wet, add more bread crumbs. Taste and adjust seasonings as needed.
  • For larger burgers, divide mixture into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
  • Heat the grill and brush the grill surface with oil to ease cooking.
  • Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Cook for 3-4 minutes on other side.
  • Remove burgers from heat to let cool slightly, then serve on a Brioche Bun with lettuce, microgreens and ribbons of cucumber.

EuroClassic products are available in grocery stores island-wide.

For more information regarding EuroClassic, click here.