The Monster Burger, The Pig in a Poke is a best-seller at the Quil Ceda Creek Casino in Tulalip. (Quil Ceda Creek Çasino)

The Monster Burger, The Pig in a Poke is a best-seller at the Quil Ceda Creek Casino in Tulalip. (Quil Ceda Creek Çasino)

Serve a tasty, beefed-up version of an American classic

The Monster Burger, The Pig in a Poke is a proven favorite at the Quil Ceda Creek Casino. Here’s how to make your version for Memorial Day cookouts.

By Diane Lasswell / Special to The Herald

The hamburger sandwich as we know it today is ubiquitous: from national chains, cafes, to neighborhood pubs and beyond, hungry diners consume millions of burgers daily.

How and where this favorite originated remains a mystery to this day. From Louis’ Lunch, a diner in New Haven, Connecticut, to a restaurant in Texas, many eateries claim to have introduced the first hamburger to American palates. Testifying to its rising popularity, “hamburger steak” was referenced as early as the 1880s in more than a dozen newspapers from New York to Hawaii.

Memorial Day weekend is a time when families and friends gather, and a festive barbecue is almost always on the agenda. Looking for something new to “wow” your guests this year? At The Landing Northwest Bistro at the new Quil Ceda Creek Casino, our popular Monster Burger: The Pig in a Poke is a premium representative of this American classic. It is a proven guest-pleaser, and we are happy to share our recipe with you!

The Monster Burger, The Pig in a Poke

ADVERTISEMENT
0 seconds of 0 secondsVolume 0%
Press shift question mark to access a list of keyboard shortcuts
00:00
00:00
00:00
 

Elevating this burger above all others, the Monster Burger, The Pig in a Poke starts with a ½ pound, American-style Wagyu beef patty. This beef is known for its buttery and hearty flavor. It’s no wonder this is our marquee burger!

“The Pig” is represented with a topping of thick-cut hickory bacon, and the “Monster” is crowned with cheddar cheese and a freshly cracked fried egg. Complemented by our house-baked hamburger bun, it is dressed with lettuce, tomato and onion, then slathered with our own double-thick Thousand Island dressing. Hungry? Let’s get started.

For the Double Thousand Island Dressing:

½ cup mayonnaise

¼ cup sweet pickle relish

2 teaspoons Yellow mustard

¼ teaspoons black pepper, ground

3 tablespoons ketchup

Place all ingredients into a mixing bowl and using wire whisk, stir together until thoroughly mixed. Place in an air-tight container and refrigerate until needed.

Makes about 1 cup

For the SPG (Shhhhh, it’s a secret!):

3 tablespoons salt

2 tablespoons course ground pepper

1 tablespoon garlic, granulated

Mix all the ingredients in a cup. (Trick: use a cup that has a lid, or an old jar, and shake it up)

For the Pig in a Poke Burgers:

4 burger patties, ½ pound each, Wagyu or chuck

8 slices cooked bacon (thick-cut hickory or your choice; cooked to your preference)

4 slices cheddar cheese (or pepper jack for added kick)

4 eggs (suggest cage-free, pasture-raised, which tend to have more vibrantly colored yolks)

8 tablespoons Double Thousand Island (two tablespoons per burger, or less if preferred)

SPG season to taste

4 burger buns (4-inch artisan buns of your choice)

1-2 lettuce leaves per burger; washed, rinsed and chilled

1-2 tomato slices per burger; washed, rinsed and chilled

3-4 raw red onion rings for each burger; washed, rinsed and chilled (if you like another type…who are we to judge!)

2 dill pickle slices for each burger

Season each patty, without overdoing it (you don’t want to overwhelm the flavor of the beef). Preheat at medium high on your oiled grill, flat-top griddle or cast-iron pan. Reduce to medium heat, then place the burgers on the cooking surface and cook 4-5 minutes on each side. You want to have a good sear, but take care the patties are cooked throughout.

Important note: All those juices created make for a tastier burger. Do not press on the patties! You will be tempted to, but if you squeeze the juices out during cooking, it will result in a dry burger. For grill flare-ups, I recommend moving the burger to a less intense area of the grill, or turn off one or two burners. Allow the heat from the remaining burners to complete the cooking without charring the outside.

Warm the buns in a 350-degree oven, then toast them, cut side down, in the hot pan or over the grill for 1 -2 minutes. On the stovetop, heat a non-stick pan at medium for a few minutes, then crack the eggs into it (it should sizzle). Season the eggs with salt and pepper and cook until the whites are set but the yoke is still runny. Remove from the heat. You will want to quickly transfer the cooked egg to the burger without delay

Use a tablespoon of Double Thousand Island on each half of the buns. Place your burger on the dressed bun and add two slices of cooked bacon and the cheese. Then top it quickly with the freshly cooked egg and finish with a combination of the vegetables to your liking. Don’t forget the pickle slices: the briny, savory nature of a pickle adds so much to a burger.

With over 35 years’ experience in the restaurant and hospitality industry, Diane Lasswell is the assistant director of kitchen operations at the Quil Ceda Creek Casino. She oversees and executes the menu at dining choices throughout the casino including The Landing, the innovative food hall experience at The Kitchen, and the Keg Bar.

Talk to us

> Give us your news tips.

> Send us a letter to the editor.

> More Herald contact information.

More in Food & Drink

Sarah and Cole Rinehardt, owners of In The Shadow Brewing, on Wednesday, March 12, 2025 in Arlington, Washington. (Olivia Vanni / The Herald)
In The Shadow Brewing: From backyard brews to downtown cheers

Everything seems to have fallen into place at the new taproom location in downtown Arlington

Dick’s Drive-In announces opening date for new Everett location

The new drive-in will be the first-ever for Everett and the second in Snohomish County.

Outside of the Hollywood Tavern on Monday, Oct. 7, 2024 in Woodinville, Washington. (Olivia Vanni / The Herald)
Order a double shot of fun at this corner of Woodinville

Hollywood Tavern and Woodinville Whiskey Co. share a parking lot for a two-fer of food and spirits.

The conveyer belt moves past a table with a selection of food options available at Kura Sushi on Monday, April 7, 2025 in Lynnwood, Washington. (Olivia Vanni / The Herald)
Robots rule at Kura Revolving Sushi Bar in Lynnwood

Addition of the new restaurant makes Lynnwood the unofficial conveyor-belt sushi capital of the county.

Beef birria tacos at El Mariachi in Everett, Washington on Wednesday, July 5, 2023. (Annie Barker / The Herald)
Let’s Taco ‘Bout Flavor

Three Snohomish County spots bringing the heat, crunch, and crave-worthy bites

Photo courtesy of Tulalip Resort Casino
The creamy chicken verde enchiladas at World Flavors, located in The Kitchen at Quil Ceda Creek Casino.
A dish to celebrate Cinco de Mayo

The creamy chicken verde enchiladas at World Flavors, located in The Kitchen at Quil Ceda Creek Casino, are a tasty treat year round.

Everett business shares a cookie recipe sure to sweeten your holidays

South Fork Baking Co. shares the details for making Ginger Molasses Cookies for yourselves.

The lumpia sub at Lasa Sandwiches & Pearls is stuffed with hearty meatballs doused in sweet chili sauce, crunchy shards of egg roll wrappers, then topped with cilantro and pickled papaya, pepper and carrot. Wednesday, June 2, 2022. (Taylor Goebel / The Herald).
Savor the flavor during Lynnwood’s Best Bites Dining Month

City partners with local eateries to hold its first dining month

Bothell
3 Bothell restaurant ideas for a soul-warming meal

Now’s the time to go to Bothell for some steamy soups.

Curtson Distillery owners Robert Thompson, right, Malinda Curtis, center, and employee Sarah Trocano, left, at the distillery in Sultan. (Olivia Vanni / The Herald)
Sultan’s Curtson Distillery turns bad beer into beautiful whiskey

Robert Thompson and Malinda Curtis use an innovative method to make moonshine and umber.

Image from Herb Grain (formerly Whippoorwill Grazing Co.) social media
Feasts to Remember: Catering Stars of Snohomish County

From elegant spreads to comfort classics, these culinary pros bring the magic to every meal.

Image from the Rustic Cork Wine Bar website
A taste of the vine: Snohomish county’s finest winery escapes

Raise a glass to three local wineries that pour passion into every bottle.

Support local journalism

If you value local news, make a gift now to support the trusted journalism you get in The Daily Herald. Donations processed in this system are not tax deductible.