Grilled Buffalo Burgers
These hamburgers are a little different than your standard burger. The buffalo meat is ground and marinated in Corsendonk Christmas Ale, then grilled and topped with caramelized red onions, stewed in more Belgian Strong Dark Ale.
Belgian Strong Dark Ale Infused Buffalo Patties are grilled and served with beer caramelized red onions and escarole, to make a unique and tasty burger.
| Servings | Prep Time |
| 4 serving | 10 minute |
| Cook Time | Passive Time |
| 10 minute | 5 minute |
|
|
|
|
Belgian Strong Dark Ale Infused Buffalo Patties are grilled and served with beer caramelized red onions and escarole, to make a unique and tasty burger.
|
Ingredients
Buffalo Corsendonk Christmas Ale Patty Ingredients:
- 2 pound buffalo meat, ground
- 2 teaspoon salt, kosher
- 1 teaspoon pepper, black, freshly ground
- 6 ounce Belgian Strong Dark Ale such as Corsendonk Christmas Ale
- 2 tablespoon oil, olive
Belgian Strong Dark Caramelized Red Onions Ingredients:
- 2 tablespoon butter, unsalted preferably European style
- 1 each onion, red, large, peeled and sliced thin
- 6 ounce Belgian Strong Dark Ale such as Corsendonk Christmas Ale
Remaining Hamburger ingredients:
- 4 each buns or rolls, like a ciabatta bun, cut in half
- 1 head escarole or lettuce, washed and dried
- 1/2 recipe Tomato Lambic Ketchup, recipe here
Servings: serving
Units:
Instructions
- In a medium bowl, add ground buffalo meat, salt, pepper, Corsendonk Christmas Ale and olive oil. Mix until combined. Let rest for 15 minutes and then form into 4 patties. Set patties on a plate while your charcoal or gas grill heats up.
- In a medium-sized sauté pan over medium heat, add the butter and red onions, seasoning lightly with salt. Cook for 8 – 10 minutes or until the onions are soft and start to caramelize, about 12 minutes. Next, deglaze the pan with the remaining Corsendonk Christmas Ale, cooking until the beer reduces by two-thirds. Turn off heat and set aside; keeping warm.
- Grill the burgers over medium-high heat for 3 minutes on each side, flipping them only once. Since buffalo meat is lower in fat and higher in protein, be careful to not overcook these burgers. I prefer a medium rare hamburger, with a mice pink center. Let burgers rest for 3 – 4 minutes to reabsorb their juices.
- To assemble, place escarole or lettuce on the bottom bun; then add the cooked patty, beer-glazed red onions, Tomato Lambic Ketchup and the top bun.
- Serve these Buffalo Burgers with some crispy pomme frites and a side of Westmalle Tripel Aioli.
(Visited 217 times, 1 visits today)
