Meet the Chef: Daniel Rodriguez

A monger is a trader or dealer of fine goods. True to its name, at 10412 N. Dale Mabry Highway, wrangles up the best beef around—Japanese Akaushi, specifically—and focuses on preparing a limited menu of burgers and hotdogs, with unique toppings like French brie and chai chipotle chup.

While she wasn’t able to get the recipe for the chef’s special sauce, Patch’s Gina Melton was able to sit down with Burger Monger Chef Daniel Rodriguez to talk about cattle and his favorite childhood food memories.

Patch: There are lots of burger joints out there. What makes Burger Monger stand out?

Chef Rodriguez: First of all, the quality of the beef, which is amazing. Our top quality ingredients make my job easier. All we have to do is cook it properly. Burger Monger also provides excellent service.

Patch: Kobe burgers are pretty fancy. Where do you get your beef?

Chef Rodriguez: Our beef provider, Heartbrand, took advantage of a trade loophole with Japan and transported three bulls and eight cows on a special 747 from Japan to Texas. That will likely never happen again. Heartbrand Beef now has a herd of over 6000 pure Japanese breed cattle. This is the only pure Japanese breed heard in the western hemisphere.

Patch: What’s the first thing that you successfully cooked that made you think that this could be a profession for you?

Chef Rodriguez: Paella.

Patch: Where is your favorite place to eat in Carrollwood (outside of Burger
Monger)?

Chef Rodriguez: Terra Sur Restaurant.

Patch: If I were to go to your house, what could I always find in your fridge?

Chef Rodriguez: Bottled water, fresh vegetables, cilantro and soda.

Patch: What is your favorite childhood food memory?

Chef Rodriguez: My mom’s beef soup, my dad’s BBQ, and the smell of my mother’s spaghetti sauce, which is supreme.