Blue Moon Burger Recipe | Spirit Mountain Casino
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Blue Moon Burger Recipe


  • Date: March 21, 2018

If you’re a fan of gourmet burgers, then you’re in luck! Spirit Mountain Casino’s award-winning executive chefs have created a new masterpiece, debuting this month at our Mountain View Sports Bar. If you caught Chef Doug Lang this morning on AM Northwest, then you’re likely still salivating after seeing our Blue Moon Burger. The good news is you don’t have to wait long to bite into this juicy, flavorful burger – you can stop in today at Spirit Mountain and have the chefs prepare it for you, or you can create it at home! That’s right – we’re sharing the recipe for this delicious creation right here. Whether you try our Blue Moon Burger in the Sports Bar or you make it yourself, let us know on social media how you like it, and don’t forget to share your pictures with us!

Blue Moon Burger Compound Butter

Ingredients:

Butter, unsalted, room temperature 1/2 lb.
Blue Moon beer 3 oz.
Rogue Valley Bleu cheese 1/2 cup
Peruvian sweet peppers 1/4 cup
Fresh chopped parsley 2 Tablespoons
Shallots, fine diced 2 Tablespoons
Black pepper To taste
Sea salt To taste

Compound Butter Directions:
Place beer into small pan and place over high heat for a few minutes to reduce. Place all items in a mixer with a paddle and cream together until all ingredients are combined thouroughly. Place into a strip of parchment paper and roll into a log approximately 2" in diameter. Chill until firm and then slice off 1/4" when preparing the burger.

Blue Moon Burger

Ingredients:

Fresh ground beef, grass fed 8 oz. patty, hand pressed
Brioche burger bun 1
Leaf lettuce 1 leaf
Beef steak tomato 2 slices
Red onion, peeled 2 slices
Blue Moon compound butter 1 slice (1/4")
Tillamook White Cheddar cheese, aged 24 months, sliced 2-1 oz. slic
Pickle spear 1

Burger Directions:
Season burger and grill to desired doneness. Place slice of compound butter over cooked beef patty. Melt cheddar cheese over butter. Lightly butter and grill bun. Place lettuce, onion and tomato on bottom of bun. Serve with pickle spear.

Enjoy!​

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