The Blue Mountain Elk Burger

About: We are a new 10,000 sq. ft. makerspace in Portland, OR at 7600 N. Interstate Ave with a wood shop, craft lab, hackerspace, tiny home, garden, and electronics lab for the community.

The Blue Mountains are in located in NE Oregon, where our elk was harvested.


Buns of your choice

2-3 lbs of ground elk

4 - 8 oz of Blue Cheese

4 oz of roasted garlic in oil

1/2 teaspoon of salt

Optional: Sliced Pepper Jack Cheese


Combine all ingredients in a large container and mix together. It's much easier and faster to use your hands and knead/fold it together.

Once mixed, use the blue cheese container to form your burgers, aiming for 1/2 lb per burger. Create a slight depression in the center of each patty. This will prevent the burger from balling up as it cooks.

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Step 1: Cooking

Put them on the grill, flipping when needed, or in the oven @ 400F until the burgers reach an internal temperature of greater than 160F (~30min). You'll loose a few garlic cloves in the process of flipping them on the grill, but most stay put. A way to combat this is to chop the roasted garlic cloves before adding them to the ground elk.

Grill with other things like corn or peppers if you like.

Once done, put it between a bun, put another slice of cheese on top if you like, and enjoy!

Congratulations! You made your own Blue Mountain Elk Burger!

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    3 Discussions


    4 years ago on Introduction

    Looks good! I would definitely mince the garlic before mixing, though. Biting into a whole clove of garlic can be pretty unpleasant.