A Father's Office Burger for Father's Day

Name: A Father's Office Burger for Father's Day
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 14
Cuisine: American
Ingredients: 1 pound organic ground beef; 9 ounces ground lamb; 1/2 pound bacon; 1 whole onion, finely chopped; 3 ounces Gruyère cheese; 1 ounce blue cheese; 2 cups fresh arugula; 1 loaf challah bread, sliced; Salt to taste; Black pepper to taste

Recipe GLPRb1f48ccee2fd5c

American

Main Course

55 min

245 cal

Servings: 14

Stovetop

SNAP eligible

A hearty dual-meat burger combining ground beef and lamb with crispy bacon and a blend of blue and Gruyère cheese, served on toasted challah with peppery arugula. This restaurant-inspired patty is perfectly suited for celebrating Father's Day with bold, savory flavors.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 pound organic ground beef

9 ounces ground lamb

1/2 pound bacon

1 whole onion, finely chopped

3 ounces Gruyère cheese

1 ounce blue cheese

2 cups fresh arugula

1 loaf challah bread, sliced

Salt to taste

Black pepper to taste

Directions

Cut the bacon into small pieces and cook in a large skillet over medium-high heat until crispy, about 8–10 minutes. Transfer the cooked bacon to a paper towel-lined plate, reserving 2 tablespoons of the bacon fat in the skillet.
Add the finely chopped onion to the skillet with the bacon fat and sauté over medium heat until softened and translucent, approximately 5 minutes. Allow to cool slightly.
In a large mixing bowl, combine the ground beef, ground lamb, cooled onion, and cooked bacon. Gently mix until just combined, being careful not to overwork the mixture. Divide into 14 equal portions and shape each into a patty about 3/4 inch thick.
Season each patty generously with salt and black pepper on both sides. Heat the skillet over medium-high heat (you may need to add a bit of oil if the bacon fat has been mostly used). Cook the patties in batches for 3–4 minutes per side until they reach an internal temperature of 160°F on a meat thermometer.
Shred the Gruyère cheese and crumble the blue cheese. Combine them in a small bowl.
Slice the challah bread into 28 slices (two per burger) and lightly toast them in the skillet or a separate toaster until golden brown, about 2 minutes per side.
Assemble each burger: place a toasted challah slice as the bottom, top with one patty, sprinkle about 1/4 ounce of the combined cheese mixture over the hot patty, add a small handful of fresh arugula, and cap with a second toasted challah slice.
Serve immediately while the patties and bread are still warm.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is available at any major Charlotte chain, though gruyère and quality beef for grinding may require a Harris Teeter or Kroger rather than Food Lion; the real cost driver is the lamb and bacon joining the beef, which pushes per-serving protein spending to around $3.50–$4.00 when split across fourteen servings. The 55-minute timer is honest for cooking but omits the case that grinding fresh meat at home takes time, and forming two dozen patties adds prep not reflected in the stated window. This is a crowd-pleaser that reheats modestly and suits Father's Day or a grilling party, though the dual-cheese, dual-meat approach makes it fussy for a weeknight—it's built for an occasion, not a Tuesday.