Dads, it's your day. And while we'd love for you to kick back and simply take it all in, today's dinner (or brunch) is going to require a little work.

If it's any consolation, even POTUS feels your pain, as do the dads and all-star chefs we tapped to provide you with inspiration.

But the kudos you'll get when your family tastes the grilled goodness we've rounded up here, will be worth every minute you spend at the grill -- trust us.

Here, chef G. Garvin culls his favorite elements from a road trip across the U.S., creating a kicked-up version of a perennial fave (the modern classic), while chef Bryant Terry prepares a vegan variation that's so full of flavor you won't even miss the meat (creative genius).

Grab your tools and make us proud, papas! Then tell us: Classic or creative? Which recipe gets your vote?

+ Add a slide
What's your go-to grilled sandwich recipe? Share it here!
Click the "Add a slide" button, insert a title and upload your recipe with a photo of your dish.
CLASSIC: G. Garvin's Kicked-Up Burgers
1  of  4
1 Pound ground beef
3 Tablespoons Worcestershire sauce
2 teaspoons chopped garlic
2 teaspoons chopped shallot
2 teaspoons chopped fresh Italian Parsley
¼ teaspoon salt
Pinch cayenne pepper
1 egg
1 teaspoon + 1 pinch of black pepper
2 Tablespoons bread crumbs
5 Tablespoons olive oil
3 Sourdough hamburger buns
3 Tablespoons mayonnaise
3 teaspoons Dijon mustard
Burger toppings (below)

In a large glass bowl combine ground beef, Worcestershire sauce, garlic, shallot, parsley, salt and cayenne pepper. Add egg and 1 teaspoon black pepper; mix well. Add bread crumbs and mix again. Take one-third of meat mixture, roll it into a ball, then pat it down into a patty. Repeat to make two more patties.

In a sauté pan heat olive oil over medium-high heat. Add patties to pan. When one side is cooked half-way through, flip the burgers so the other side can cook.

Open 3 sourdough buns and spread 1tablespoon mayonnaise and 1teaspoon mustard on each bun. Sprinkle with a pinch of black pepper. Place a burger on the bottom of each bun. Add desired burger toppings and the tops of the buns.

Avocado Burger Toppings
3 slices tomato
1 avocado, peeled, pitted and sliced
6 slices of onions
6 slices Gruyere cheese

Crispy Bacon and Blue Cheese Burger Toppings
3 slices tomato
9 slices bacon, fried crisp
6 slices blue cheese

Prosciutto Burger Toppings
3 slices tomato
3 slices prosciutto
3 slices blue cheese
3 fresh basil leaves

Yield: 3 burgers

Recipe courtesy of Gerry Garvin, adapted from Turn up the Heat with G Garvin, Meredith Corporation Publisher, Iowa, 2006.