Make it at Home – Salmon Godzilla Burger (Fine Cooking Magazine)

This burger boss… has more patty knowledge than most chefs combined. Troy Guard, chef-owner of TAG Burger Group in Denver, now has 11 establishments in the Mile High City, including TAG Burger Bar, which features his decadent and creative burgers.

This burger is so special… because “the texture and taste just work together and provide this umami you can’t get enough of.” says Guard.

The secret technique is… always use butter, then toast the buns in the pan first before placing the patty on the bottom bun, enabling the salmon’s juices and fatty oils to soak in. Guard also likes using coconut oil when cooking fish patties.

The perfect side Is… French fries with a sprinkle of furikake a dried Japanese seaweed spice.

 

Salmon Godzilla Burger
Troy Guard of TAG Burger Bar recom­mends making extra crispy topping; it’s a tasty snack on its own. Serves 4

FOR THE TERIYAKI SAUCE
¼ cup reduced-sodium soy sauce
¼ cup granulated sugar
2 Tbs. rice vinegar
2 Tbs.sake
Tbs. minced scallion
½ tsp. minced fresh ginger
½ tsp. minced garlic
tsp. cornstarch 

FOR THE SALMON BURGERS
1 lb. skinless salmon fillet , coarsely chopped (about ¼-inch pieces)
1 egg, lightly beaten
3 Tbs. thinly sliced scallion
Tbs. reduced-sodium soy sauce
Tbs. mayonnaise, preferably Kewpie
¼ cup plain panko
¼ cup cooked quinoa Kosher salt

FOR THE CRISPY TOPPING
cup tempura flour, sifted, or all-purpose flour
egg, lightly beaten
2 cups canola oil Kosher salt

FOR THE ADDITIONAL BURGER TOPPINGS
¼ cup mayonnaise, preferably Kewpie
¼ tsp. liquid smoke (optional)
¼ cup canola oil; more as needed
5 oz. fresh shiitake mushrooms, stemmed and cut into ¼-inch slices (about 2cups)
Kosher salt and freshly ground black pepper
Tbs. plus 1 tsp. unsalted butter
1 tsp.reduced-sodium soy sauce
4 potato rolls
4 large leaves butter lettuce

MAKE THE TERIYAKI SAUCE

In a small saucepan, combine the soy sauce, sugar. vinegar. sake, scallion, ginger, and garlic. Whisking occasionally over medium-high heat, bring to a boil. In a small bowl, whisk the cornstarch and

¼ cup water. While whisking the soy sauce mixture constantly, add the cornstarch slurry and cook until bubbling and thick­ened about 3½ minutes. Set aside to cool.

MAKE THE BURGERS

Put the salmon, egg. scallion, soy sauce, and mayonnaise in a large bowl andgently mix together. Add the panko, quinoa, and1 tsp. salt, and gently mix until well combined.

Divide the mixture into four equal portions, then form into patties the diameter of the bun (about¾ inch thick). Cover and refrig­erate for 30 minutes or up to 12 hours.

MAKE THE CRISPY TOPPING

In a medium bowl, combine the flour, egg, and 1 cup ice-cold water. Mix until just combined; do not over mix.

Affix a candy thermometer to the side of a medium saucepan. Add the oil and heat to 350°F. Dribble 1Tbs. of the batter into the hot oil and coo k until golden brown, 3½ to 4 minutes stirring occasionally and breaking apart any large pieces with a slotted spoon. Transfer to a plate lined with paper towels, and sprinkle lightly with salt if you used all-purpose flour. Repeat until you have about 1 cup of the topping.

MAKE THE TOPPINGS, AND SERVE THE BURGERS

Mix the mayonnaise and liquid smoke in a small bowl until well combined. Set aside.

Heat 2 Tbs. of the oil in a medium skillet over medium- high heat. Add the mushrooms and cook, stirring occasion­ally, until golden brown, 3 to 4 minutes. Season with ¼tsp. salt and pepper. Add 1 tsp. of the butter and the soy sauce to the skillet, and stir to combine.

In a large nonstick skillet, melt ½ Tbs. of the remaining butter over medium heat. Add 2 of the rolls, cut side down, and toast until lightly brown, about 2 minutes. Remove from the skillet and repeat with the remaining½ Tbs. butter and buns.

Wipe out the skillet, add the remaining 2 Tbs. of oil, and heat un til shimmering. Add the salmon patties to the skillet, in batches if necessary, making sure not to crowd the pan. Cook until golden brown, about 3 minutes on the first side and about 2 minutes on the second side.

Transfer each burger to a roll bottom. Spoon 1 Tbs. of the teriyaki sauce on each burger. Divide the lettuce, mushrooms, and crispy topping evenly among the burgers.  Spread the mayonnaise on the roll tops.  Pass the remaining teriyaki sauce at the table.

Pair With: JAPANESE RICE LAGER
Crisp, dry effervescence will be a perfect foil for all of the flavors and textures in this burger.

 

Courtesy of FINECOOKING.COM

May Burger of the Month – Benefitting Teller Elementary

“Brie”ng on Spring with this month’s BOTM!  Dive into a decadent turkey burger with creamy brie, crisp grilled granny smith apples, peppery arugula and the perfect accent of balsamic.  And indulge know that you’re doing some good for our neighbors at Teller Elementary.  A portion of the proceeds from each BOTM sold will go directly to the school!  Eat well, Do good!

Burgers for Bromwell!

What if we said you can eat burgers, fries, mac ‘n’ cheese and our famous fried kirby pickles, and all the while you’d be raising money for a neighborhood elementary school!?  Join us on April 11th from 5-10pm and mention Burgers for Bromwell and a portion of the proceeds from your dinner will go to Bromwell Elementary!

FEBRUARY BOTM benefitting Brent’s Place

All month long, eat well and do some good with The Date Night Burger!  February’s offering is a delicious concoction with all the fixings (including a bacon wrapped date!) and a portion of the proceeds from EVERY BURGER SOLD will go to Brent’s Place.  Brent’s Place is the only Children’s Hospital Colorado approved Safe-Clean housing facility for immune compromised patients and their families, providing a living environment that is essential to healing and recovery.

June Burger of the Month

Who’s hungry!?  Fill up for a good cause with June’s Burger of the Month!  The Tres Queso Chorizo bar will check all your boxes – spicy, cheesy and full of flavor!  The best part?  A portion of the proceeds from each BOTM sold will go to KIPP Colorado – dedicated to preparing students in underserved communities for success in both college and life.  How tasty is that?

May Burger of the Month

Oh me, oh my, oh MAY!  May is here and with the new month comes, you guessed it…, a new Burger of the Month and you could say this month’s burger really has “Seoul.”  This BOTM is tangy, spicy, sweet and full of flavor.  All month long, order the Seoul Burger with ground beef, Korean spiced smoked pork and sambal barbecue sauce!

Not only does it taste great, but a portion of the proceeds benefit our neighbor Teller Elementary!  Eat good, feel good, do good!

March Burger of the Month

Why chose between a steak dinner and a satisfying burger when you can have both!  This month, TAG Burger Bar brings you The Steakhouse Burger – Beef Patty, Bacon, Housemade Onion Ring, Blue Cheese, Lettuce, Tomato, and Tangy Steak Sauce.  The only thing that makes this delicious burger even better?!  A portion of the proceeds goes to neighborhood school Bromwell Elementary!  Eat well, do good!  But hurry in – because this burger is only available until March 31st!

Nutella Me S’More Recipe!

Want to recreate your favorite “adult” milkshake from TAG Burger Bar at home?  In honor of National Chocolate Month (which, can we agree, should be every month!?) Denver Life Magazine brings you the steps to make this delicious grown-up treat in your own kitchen!

Read More

January’s Burger of the Month

New Year, New BOTM!  This month, we introduce the RESOLUTION BURGER : Salmon Patty / Bibb Lettuce /
Tomato / Quinoa Salad /
 Pickled Carrots / Celery Ribbon.  This healthy and satisfying burger keeps you on track without missing any flavor.  And equally important, a portion of the proceeds from this burger go to We Don’t Waste.  Click here to read more about their amazing work in the Denver community!

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