This smoked burger with gouda and mushroom guinea pigged for our Mesquite Gourmet review of The SmokeStack. It would be fine without it but the hint of smokiness added a welcome layer to the flavor profile.
The dead elk in question was ground into burger patties and the kick was courtesy of the spicy goodness infused within it thanks to some chorizo and special seasoning. See, Mike Frison stopped by Disc-It for a cooking demo using his Fri-B-Que Seasoning on some amazing Elk and Chorizo Burgers. You can see the demo here or if you just want the recipe for yourself, here you go