2 Big Burgers 2 Big Flavors

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Great beef is only the beginning of fantastic burgers. The topping puts it over the top (pun intended). 2 Big Burgers 2 Big Flavors, just for Fathers’ Day.

2 Big Burgers 2 Big Flavors | Taking On Magazines | www.takingonmagazines.com | Great beef is only the beginning of fantastic burgers. The topping puts it over the top (pun intended). 2 Big Burgers 2 Big Flavors, just for Fathers' Day.

What are you doing for Father’s Day? Any big plans? I would tell you what Dudette and I have in store but since Hubby will be perusing this post sometime before Sunday, I can’t do that.

Let’s just say that Dudette’s already requested (begged) to eat out. We’ll see how that pans out because I’m still trying to get used to celebrating the whole Father’s Day thing.

My dad didn’t care for the day, instead sharing his wish that we would exhibit exemplary behavior (his words) every day instead of just one Sunday a year. Yeah, that didn’t work out so well.

In fact, Dad usually managed to be out of town on Father’s Day and his birthday (which is later this month). He’d end up speaking at a conference somewhere across the country or ocean, unavailable for phone calls or cards, totally oblivious to  the fact that it was anything but Sunday.

Luckily, Hubby’s not like that. He loves the fact that Dudette wants to honor him on his ‘special’ day. I’m sure he’d love these burgers too.

The Process

I don’t know what I’m making on Sunday, or if I’ll even be cooking, but these guys are in the running, especially since the one burger recipe comes with 14 toppings to choose from. It would make for a fantastic Father’s Day burger bar.

For our first try, I went with Guy’s Sriracha-Mayo and Guy’s Pepper & Onion toppings. (I chose well.) The mayo was as easy as grilling some green onions, chopping them up, then mixing all the ingredients together in a bowl. The peppers weren’t much harder. I simple sautéed the peppers and onions, then added paprika, salt and pepper.

The burgers were just as easy. Page 80 of the magazine gives perfect step-by-step instructions, but you can use whatever method works best for you.

The Verdict

The burgers turned out perfectly. They kept their shape, not turning into hockey pucks and were cooked just right. Okay, I probably had something to do with that since I was at the grill, but you know what I mean.

As far as the toppings went, both were really good, but Hubby and I both loved Guy’s Sruracha-Mayo the most.  Hubby would probably have enjoyed more Sriracha but I liked it just as it was, a touch of heat without killing my mouth.

The Peppers and Onion topping was good too, don’t get me wrong. I enjoyed the flavor of the paprika in there and the creaminess of the cheese. I just prefer a bit of zing more.

What I’d Do Different Next Time

Not a thing.

The Recipes

Guy Fieri's Sriracha-Mayo Sauce
Prep time
Total time
Reviewed by:
Recipe type: Burger
Cuisine: American
Serves: 8
  • Mix 1 cup mayo
  • ½ cup sour cream
  • 4 grilled green onions, chopped
  • 1½ tablespoons Sriracha
  • 1 teaspoon each honey
  • 1 teaspoon lemon juice
  • ⅛ teaspoon each salt
  • ⅛ teaspoon pepper
  1. Mix all ingredients together. Divide among burgers.

Guy Fieri's Pepper and Onion Burger Topping
Prep time
Cook time
Total time
Reviewed by:
Recipe type: Sauce
Cuisine: American
Serves: 8
  • 1 red onion, sliced
  • 1 yellow or red pepper, sliced
  • 2 tablespoons oil
  • ¼ teaspoon each paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Cook onion and yellow or red pepper in 2 tablespoons oil on high until tender. Stir in paprika, salt and pepper. Top burgers with Monterey Jack cheese pepper mixture.


I’m not done with the toppings, you know. There are about 8 others that I want to try. I just need to buy more beef. I’m curious; what are you planning to do for Father’s Day, cook or eat out?

One thought on “2 Big Burgers 2 Big Flavors

  • June 14, 2014 at 4:29 pm

    I just want to spoon up that Fieri sauce now even sans the burgers! LOL


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