The Vortex Coronary Bypass Burger Recipes

ALASKAN COD MISOYAKI FISH BURGER

Steps:

• For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
• For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
• For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
• For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
• Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
• For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.

CHAMP BURGER

Steps:

• Combine beef, club soda, salt and pepper in large bowl. Fold together, being careful not to overwork it. Form into eight 1/4-pound patties and refrigerate.
• Preheat the oven to 355 degrees F and lay bacon flat on a cookie sheet. Bake for 8 minutes, then drizzle with some maple syrup and bake an additional 3 minutes. Allow to cool.
• Slice tomatoes and avocados and tear the lettuce shells off at the base.
• Preheat a grill for cooking over medium-high heat. Brush the grill with melted butter and place patties on grill. Cook for 3 minutes, then flip and add a slice of each of the cheeses to each of the patties. Sprinkle some water around the burger and cover with a bowl for 2 minutes. Remove from heat and place on buttered buns to build your Champ!
• Preheat the oven to 375 degrees F. Lay out jalapeño slices on a cookie sheet and sprinkle with sugar. Bake about 20 minutes, then transfer to a food processor and blend with vinegar.

CRAZY BURGER

Steps:

• For the Southern slaw: Add the cabbage, jalapeno, mayonnaise, white vinegar and sugar to a large bowl and toss to combine. Season with salt and pepper. Set aside until ready to serve.
• For the burger: Place a large saute pan over medium heat. Once the pan is hot, add the olive oil followed by the onions and saute until just starting to brown, about 3 minutes. Add the agave and balsamic vinegar and toss to combine. Cook for about 10 minutes or until they reach your desired caramelized color. Set aside until ready to serve.
• Divide the beef into 8 even sections and form into patties. Sprinkle the patties on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 2 ounces canola oil. Let get hot, then add the patties and cook 5 minutes per side or until they reach your desired doneness, frying in batches and adding oil as needed. Remove the patties from the skillet and top each with a slice of American cheese.
• Fry the eggs over-easy in the same skillet over medium-high heat, about 4 minutes.
• Place some mayonnaise on the bun bottoms and tops. Add 2 cheese-topped patties, a fried egg, onions and slaw to each, and finish with the bun tops. Serve.

CASINO EL CAMINO - AMARILLO BURGER

Steps:

• Preheat oven to 500 degrees F.
• In foil lined baking pan, place serranos and spray lightly with oil. Heat for 30 to 45 minutes or until serranos are slightly browned. Allow to cool then chop and set aside.
• Form several 8 to 12-ounce patties with ground angus beef. Grill to taste or temperature.
• Combine cilantro and mayonnaise.
• When burgers are almost done, top with chopped roasted serranos then the cheese.
• Remove from grill when cheese is melted.
• Place burger on bottom bun and cilantro mayonnaise on top bun.

THE VORTEX CORONARY BYPASS BURGER

Steps:

• Form the ground sirloin into 4 (8-ounce) patties. Over an open-flame, grill each burger to desired temperature. While the patties are grilling, cook bacon in a skillet until desired crispness, and set aside. In the same skillet that you cooked the bacon in, fry the eggs until set. Transfer to a plate and top each with a slice of cheese.
• Butter both sides of each bun and grill until toasted. On each of the 4 bottom buns, place the burger, followed by the cheese-topped egg and bacon, in that order. On each of the top 4 buns, place the lettuce, tomato and red onion, in that order. Top with any additional condiments desired, sandwich the 2 sides, and serve.