The upscale Terra Vista at Snoqualmie Casino is a hit with high rollers, with a seasonal menu showcasing top-notch local ingredients. Bruce Dillon’s burger goes a bit further afield, though, featuring a slab of foie gras. Because, you know, who doesn’t dig some over-the-top goose liver on their beef patty? Read part one and part two of this week’s Grillaxin for more dish on chef Dillon.Blue Label Burger

4 1/2 pounds ground American Kobe beef 1 tablespoon Quatre Epices (a spice blend) 3 ounces soy sauce3 ounces shallots, dicedPlace ingredients in a mixing bowl and combine. Hand-form patties into 12-ounce portions. Cook to desired degree of doneness, serve on a brioche bun, and garnish with foie gras, bacon, mayo, and your choice of burger sauce.

Serves 4.Follow Voracious on Twitter and Facebook.