June Burger of the Month benefitting Morgridge Academy

Feeling woods-y as the summer arrives? Want to get out and back to your roots? We’ve got the down home classic inspired dish just for you! TAG Burger Bar’s Burger of the Month is a Paul Bunyan Burger! An Angus beef patty, topped with fried Wisconsin cheddar cheese curds, candied bacon, lettuce, tomato, red onion, and maple mustard aioli – it’s a little sweet, a little salty, and a lot delicious! And don’t forget, as with every Burger of the Month, $1 goes to charity! This month we’re supporting Morgridge Academy at National Jewish Health – a public school for people with respiratory illness.

June – Year of Beer! – Tivoli

We’re already halfway through our Year of Beer Series! If you’re just joining us now, you’re in time for a great brewery – Tivoli! From right here in Denver, CO, they’ve got a long history of amazing creations. We’ll be tapping Tivoli specials all June, and on June 22nd, from 2-5pm, we’ve got a Pint Night and will be handing out brewery swag!

May – Year of Beer! – Funkwerks

This May, TAG Burger Bar is getting Funky! Our next partner in our Year of Beer is Fort Collins’s Funkwerks! Join us throughout the month for deals on Funkwerks drafts, and special events.

Thursday, May 2nd from 6-8:00 pm we will have a Meet the Brewer night, with free samples and swag!

On Thursday, May 23rd we’ll be featuring a Chef Special, carefully ~crafted~ to perfectly compliment Funkwerks delicious drafts!

April – Year of Beer! – Cerebral Brewing

And the Year of Beer continues! This month we’re partnering with the amazing Cerebral Brewing.

On 4/4, Meet the Brewer for a pint night with free beer and swag!

On 4/25 we’ll be featuring a special dish, specifically ~crafted~ to pair with one of our favorite Cerebral crafts!

Don’t think too hard about it, we’ll have Cerebral draft specials all month long!

Denver Restaurant Week is here!

Starting this Friday through Sunday, March 3rd – TAG Burger Bar has a deal SO GOOD it will have you seeing double!  Join us for the ultimate 2 person, $25 grub-a-thon complete with two orders of fries, two select burgers and Buy one, Get one draft beer!  Interested in indulging?  Head to TAG Burger Bar and snag a table, no reservations for DRW.

Your eyes aren’t playing tricks on you – check out the menu again here

January 2019 Burger of the Month benefitting Taste of the NFL!

Denver is going to the Super Bowl!
Do not adjust your screens, you read that right! Chef Troy is heading to Atlanta to serve up some all-star cuisine along with Chefs representing the other 31 NFL teams.
But unlike your nachos and beer, these gourmet bites are for a great cause!
Taste of the NFL is a party with a purpose, raising money for food banks across the country.
Want to get in on the action? We’ll be raising money for Taste of the NFL all month long at TAG Burger Bar. With every purchase of our Burger of the Month, we’ll be donating a dollar to the cause. This month’s burger takes us to Seaside, NJ. Get your hands on “The Situation”- Meatball Patty, Mozzarella and GTL
(that’s green aioli, tomato, and lettuce for you non-guidos).

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

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