Entree: United States – Oregon, Pacific Northwest – Oregon Elk Burger

Serving Size: 4

Approximate Time

Prep 25 min

Cook 38 min

Total 50 min

Ingredients

- 1.5 lb (680 g) ground elk
- 2 oz (57 g) bacon, finely chopped (optional, for added fat and flavor)
- 1 small shallot, minced
- 1 large egg, lightly beaten
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1 tbsp (15 ml) olive oil (for cooking burgers)
- 4 slices Tillamook sharp cheddar cheese, approx. 1 oz (28 g) each
- 4 brioche buns or burger rolls
- 4 large leaves butter lettuce or handful arugula
- 1 medium tomato, 4 slices
- 4 dill pickle slices (optional)
- 1 large yellow onion, thinly sliced (for caramelized onions)
- 1 tbsp (15 g) unsalted butter (for caramelizing onions)
- Salt and pepper to taste (for onions)
- For the Marionberry Sauce:
  - 1 cup (240 g) marionberries (fresh or frozen) or mixed blackberries if unavailable
  - 1/4 cup (50 g) granulated sugar
  - 1 tbsp (15 ml) balsamic vinegar
  - 1 tsp (5 ml) lemon juice
  - 1/2 tsp (2 g) cornstarch mixed with 1 tbsp (15 ml) water (optional, for thickening)
- For Rosemary Fingerling Potatoes:
  - 1.5 lb (680 g) fingerling potatoes, halved lengthwise
  - 2 tbsp (30 ml) olive oil
  - 1 tbsp (1 tbsp) fresh rosemary, chopped (approx. 1 tbsp / 1 g)
  - 1/2 tsp (2.5 g) kosher salt
  - 1/4 tsp (0.5 g) black pepper

Instructions

Short Description:
A Pacific Northwest main-course burger made with locally sourced lean elk, melted Tillamook cheese, and a tangy-sweet marionberry sauce, served with rosemary fingerling potatoes for a complete meal.

Regional Notes:
This Oregon variation highlights locally available ingredients: lean elk from regional ranches, tart-sweet marionberry sauce (a Willamette Valley specialty), and Tillamook cheese from Oregon dairies. The mash of lean game meat with a touch of fat and bright fruit sauce distinguishes it from generic beef burgers.

1. Preheat oven to 425°F (220°C). Toss fingerling potatoes with 2 tbsp (30 ml) olive oil, chopped rosemary, 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Spread cut-side down on a rimmed baking sheet and roast for 25–30 minutes until golden and tender, flipping once halfway through.
2. Meanwhile, make the marionberry sauce: in a small saucepan combine 1 cup (240 g) marionberries, 1/4 cup (50 g) sugar, 1 tbsp (15 ml) balsamic vinegar and 1 tsp (5 ml) lemon juice. Bring to a gentle simmer over medium heat and cook 6–8 minutes, mashing berries with the back of a spoon. If a thicker sauce is desired, stir in the cornstarch slurry and simmer 1 minute until glossy. Remove from heat and set aside.
3. Caramelize the onion: heat 1 tbsp (15 g) unsalted butter in a skillet over medium-low heat. Add the thinly sliced onion, a pinch of salt and cook, stirring occasionally, until deep golden and sweet, about 15–20 minutes. Reduce heat if onions begin to brown too quickly. Set aside and keep warm.
4. Prepare elk patties: in a large bowl combine 1.5 lb (680 g) ground elk, optional 2 oz (57 g) chopped bacon, 1 minced shallot, 1 beaten egg, 2 tbsp (30 ml) Worcestershire sauce, 1 tsp (5 g) kosher salt, 1/2 tsp (1.5 g) black pepper and 1/2 tsp (1.5 g) garlic powder. Gently mix until just combined; avoid overworking. Form into four even patties about 3/4–1 inch thick, making a slight indentation in the center of each to help them cook evenly.
5. Heat a heavy skillet or grill pan over medium-high heat and add 1 tbsp (15 ml) olive oil. When shimmering, add the elk patties (do not overcrowd) and cook 3–4 minutes per side for medium-rare to medium, depending on thickness and preference (elk is very lean—avoid overcooking). In the last minute of cooking, top each patty with a slice of Tillamook cheddar and cover the pan to melt the cheese.
6. While patties finish, lightly toast the brioche buns in a dry skillet or in the oven for 1–2 minutes until golden.
7. Assemble burgers: spread a spoonful of marionberry sauce on the bottom bun, place the melted-cheddar-topped elk patty, add a spoonful of caramelized onion, a lettuce leaf or arugula, a tomato slice and pickle if using. Spoon a little more marionberry sauce on the top bun or serve extra on the side.
8. Serve each burger with a generous portion of rosemary fingerling potatoes and remaining marionberry sauce for drizzling. Enjoy immediately.