Black & Blue Burgers (+ other recipes to celebrate Dad!)

Hi friends! So you probably all know by now that this Sunday is Father’s Day. Well, I somehow did not get the memo, because I called my Dad last Sunday, thinking it was a week early. Oh well, better a week early than a week late, I suppose!

Though I sadly won’t get to spend this Sunday with my amazing Dad (he’s in Nashville and I’m in NYC), if I were going to be with him, I’d make him these Black & Blue Burgers. If you have The Yellow Table Cookbook, you know my secret to making really good burgers: Old Bay Seasoning. I’m not sure why I decided to add a classic seafood seasoning to ground beef, but the result is pretty incredible. I personally love blue cheese on my burgers, but you could definitely substitute cheddar or another cheese – or just leave the cheese off all together if you prefer.

Here’s a simple, summery menu to celebrate your own father – or the father of your kids! – this weekend:

Watermelon, Mint, & Grapefruit Coolers

Black & Blue Burgers (recipe below)

Rosemary Sweet Potato Fries (recipe below)

Haricots Verts with Dijon Vinaigrette

Summer Peach Blackberry Crumble

Cheers to all the amazing dads out there! Hope everyone has a fantastic weekend.

xo, Anna

(Photo by Signe Birck)


Serves 4

1 ½ pounds grass-fed ground beef
2 cloves garlic, minced
1 tablespoon Old Bay seasoning
¼ cup chopped fresh flat-leaf parsley
Fine sea salt and freshly ground black pepper
Canola oil, for brushing the pan
4 ounces blue cheese
2 tablespoons whole grain Dijon mustard
2 tablespoons ketchup
4 brioche buns, lightly toasted
Sliced tomatoes, thinly sliced red onion, and Bibb lettuce, for serving

In a large bowl, combine the ground beef, garlic, Old Bay seasoning, and parsley. Season to taste with salt and pepper. Form the mixture into 4 (1-inch-thick) patties. Season each burger with salt and pepper.

Heat a grill pan over medium-high heat, and brush lightly with canola oil. Grill the burgers over medium-high heat until a nice crust forms, about 4 minutes. Flip the burgers and continue cooking for another 3 minutes. Top each with 1 ounce of blue cheese and cook until the cheese softens and the burgers are medium-rare, 1-2 minutes. Remove the burgers to a plate and rest a few minutes before serving.

In a small bowl, whisk together the mustard and ketchup.

Serve on lightly toasted brioche buns with a dollop of Dijon-ketchup sauce and any combo of tomato, onion, and lettuce.

Do Ahead: Make the burger mixture and form the patties 1 day ahead; cover tightly with plastic wrap and keep in the refrigerator. Let sit out 30 minutes before grilling, to bring to room temperature.


Serves 4

3 large sweet potatoes
2-3 tablespoons olive oil
1/4 teaspoon cayenne
Salt and pepper, to taste
6 sprigs of rosemary, cut in half

Preheat the oven to 425 F.

It’s up to you whether you want to peel your potatoes or not: I like leaving the skin on, but feel free to peel them if you want. Cut them into fry-size pieces. (Again, use your judgement: if you like bigger wedges, that’s totally fine! Or you can cut them into thinner fries if you like.)

Arrange the fries in a single layer on two baking sheets and drizzle with olive oil to lightly coat. Sprinkle with the cayenne, salt, and pepper and divide the rosemary sprigs among the fries. Toss everything together with your hands to coat evenly.

Bake for 15 minutes on the upper and lower racks, then switch the trays (upper tray goes to lower rack and vice versa). Use a spatula to move the fries around so they brown evenly.

Bake for another 15 minutes or until brown and crisp around the edges. Season with additional salt and pepper and let cool slightly.


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