Get the grill going and make Dad’s dinner on Father’s Day memorable with a pretzel bun burger topped with cheddar, bacon, spicy mustard, and a side of grilled fingerling potatoes and onions. If you’re feeling adventurous for this special occasion, we include Fresh Chef Experience’s special burger beef combo to create a fantastic grind-your-own recipe to go with an easy-to-make, tasty mustard sauce.

Pretzel Bun Burger
24 ounce of ground burger, formed into eight thin burger patties, about 3 ounces each (See our fresh grind recipe below)
Kosher salt
Fresh ground pepper
8 thinly-sliced cheddar cheese slices
8 slices cooked applewood smoked bacon
Mustard sauce, recipe below
4 pretzel buns, sliced open

Heat a grill to hot. Set the burgers out 30 minutes before grilling. Lightly salt and pepper both sides. Add the burgers and cook 3-4 minutes per side. Add the cheese and continue to grill, about one minute before removing. Layer two burgers with 4 pieces of bacon and the mustard sauce on the bun. Serve with roasted potatoes and onion – recipe below.

Mustard Sauce
2 tablespoons whole-grain mustard
2 tablespoons Colemans mustard
1 tablespoons maple syrup
⅛ teaspoon or 4-5 drops hot sauce
2 tablespoons mayonnaise
1 teaspoon apple cider vinegar

Whisk all of the ingredients together. Spread on both sides of the bun when assembling the burger.

Fingerling Potatoes & Onions
1 ½ pounds fingerling or small potatoes, sliced in half
1 large Vidalia onion, slice into thin wedges
2 cups of baby spinach
2 teaspoons olive oil, plus extra

Add the potatoes to a large saucepan, cover with water. Bring to a simmer and cook until a small knife easily passes through the potato about 12-15 minutes. Strain off the liquid and set the potatoes aside to dry. Heat a grill to high; brush the potatoes and onion with olive oil. Grill until well marked and the onion is cooked through. Remove to a large bowl, add the spinach and two teaspoons of olive oil. Toss gently. Serves 4.

Fresh Chef Experience’s Grind Burger Mixture
¾ pound rib eye steak, cubed
½ pound skirt steak, cubed
2 large short ribs, (about 1 pound with bone) bone removed and cubed

Using a meat grinder, grind the beef together twice through a course to fine grind. Form into 8 patties about 3 ounces each. Cover and refrigerate until ready to use.