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Recipes

“The Mission” Burger

BT Calgary | posted Tuesday, Jan 19th, 2016

The Mission

The Mission Burger

Courtesy The Mission

Togarashi aioli

Ingredients

  • 5 yolks
  • 25 grams togarashi spice
  • 45 ml Soy sauce
  • 45 ml Lime juice
  • 30 ml Mirin
  • 1.25 litres Canola oil
  • 210 grams white miso paste

Method

  1. In a food processor combine yolks, togarashi spice, soy sauce, lime juice and mirin.
  2. With the motor running slowly emulsify the canola oil into the mixture.
  3. Once all the oil in emulsified transfers mixture to a stainless steel bowl and whisk in white miso paste.
  4. May need to adjust consistency with a little bit of cold water.

Mushroom ragout

Ingredients

  • 100 grams Sliced mixed mushrooms (Button, cremini, shiitake, shemiji, king oyster, hedgehog)
  • 2 grams Finely diced shallots
  • 2 grams Minced garlic
  • 30 ml red wine jus
  • 30 grams taleggio cheese
  • Pinch of herbs – Parsley and chives
  • Sherry vinegar to taste

Method

  1. Sautee mushrooms on high heat till well caramelized.
  2. Turn heat down to medium and add shallots and garlic.
  3. Once shallots and garlic have sweated off, deglaze pan with jus.
  4. Add in taleggio cheese and remove from heat.
  5. Let cheese slightly melt, add herbs and sherry vinegar.
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Blueberry Turkey Burgers

BT Calgary | posted Friday, Aug 7th, 2015

Now, you can have as many burgers as you’d like, guilt-free. (Which helps if you’re going to eat a bucket of fries with them.) These turkey burgers are light, lean and packed with B.C. blueberries.

Ingredients:

  • 1 lb lean ground turkey
  • 3/4 cup B.C. blueberries (fresh or frozen), roughly chopped
  • 1/4 cup chopped green onion
  • 1 large egg
  • 1 tbsp whole grain mustard
  • 1 tbsp chopped fresh parsley
  • 2 tsp chopped fresh thyme
  • 1 tsp finely minced garlic
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tsp vegetable oil
  • 3 tbsp barbecue sauce
  • 4 whole grain burger buns

 

Method:

  1. Preheat barbecue to 350°F/175°C.
  2. In a large bowl, combine all ingredients except oil, barbecue sauce and buns, and divide into four 3/4-inch thick patties. Keep refrigerated until ready to cook.
  3. Grease the grill with an oiled paper towel. If cooking over stovetop, heat oil in a heavy bottom pan set over medium-high heat.
  4. Place patties on the grill (or in pan), and cook for approximately 5 to 7 minutes, or until browned. Flip over, reduce the heat to medium-low and finish cooking for another 5 to 7 minutes, or until internal temperature reaches 165°F/75°C.
  5. Brush with barbecue sauce and serve on buns with condiments as desired.
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