Denver Life Magazine – April 2019

72 denverlifemagazine.com | APRIL 2019

1. 
   

Choose meat that is 20 to 25 percent fat.

2. 
   

Look for a 3/8 or 3/16 grind. What’s most important

is that the blades are sharp so you’re shearing the

beef, not squashing it. Always use a cold grinder.

3. 
   

Keep the seasonings simple: just salt and

fresh, cracked black pepper.

4. 
   

Don’t oil the grill ahead of time. Set the temp

at 400-450°; the meat should sizzle when it hits the

pan (if you are unsure of the temp, throw a drop

of canola oil onto the pan; it should sizzle

and smoke right away).

5. 
   

Ideally, flip the burger only once—at most, three times.

6. 
   

After removing the burger from the heat

source, don’t let it sit too long—the burger will get

cold and the sear will soften.

6 steps Recipes...

to a perfect

burger

SALMON BURGER

From TAG Burger Bar

Serves 6

INGREDIENTS

2 lb. fresh Atlantic salmon

Zest of 1 lemon

1 c. heavy whipping cream, ice cold

3 Tbsp. fresh, chopped dill

DIRECTIONS

First, check that the pin bones have been re-

moved from the salmon. Next, remove skin by

placing filet skin side down on a clean cutting

board. Place your knife where the skin meets

the flesh, basically parallel but angled slightly

down. Gently slice between the skin and flesh

until there is enough exposed skin to hold on

to; then begin carefully slicing the skin from

the filet while drawing the knife back and

forth. Once skin is removed, dice two-thirds of

the salmon into cubes the size of playing dice;

store in refrigerator. Place the remaining salm-

on (as cold as possible!) in a food processor

with the (ice-cold) cream and the lemon zest.

Process on high for one to two minutes. Next,

evenly combine the diced salmon, dill, and

salmon mousse in mixing bowl. Separate into

6 equal patties 5.5 to 6 oz. each; keep chilled

until ready to grill. To cook, preheat grill or

griddle to 450° F. Lightly oil cooking surface.

Remove patties from refrigerator, season with

salt and fresh cracked black pepper, and place

onto grill. Allow to sear before flipping. (If

they look like they’re getting some color and

starting to pick up some caramelization don’t

panic—that’s the good stuff.)

BUTTERMILK CREAM CHEESE

INGREDIENTS

6 oz. cream cheese, at room temperature

2 oz. buttermilk, at room temperature

DIRECTIONS

Stir together until mixture achieves a slightly

thick but saucy consistency. Chill and reserve

cold.

TO FINISH

INGREDIENTS

12 slices of vine-ripened tomato, gently

salt-and-peppered

2 c. fresh arugula

1–2 ripe Hass avocadoes, halved, pitted, and

sliced

1 bottle Cholula Hot Sauce or your

favorite spicy condiment

6 buns, toasted

DIRECTIONS

Assemble the burger from the bottom: Toast-

ed bottom bun, avocado slices, a nice bed

of arugula, two seasoned tomato slices, the

seared salmon patty, 1.5 Tbsp. of Buttermilk

Cream Cheese, a dash of hot sauce, and the

toasted top bun.

How much beef?

Sliders

Use 2 oz.

beef each

Classic

cheeseburger

Use 4 oz. beef

G&G burger

Use 8 oz.

beef