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.

Home Brew Chef Sean Z. Paxton
Grilled Buffalo Burgers
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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
Servings Prep Time
4 serving 10 minute
Cook Time Passive Time
10 minute 5 minute
Home Brew Chef Sean Z. Paxton
Grilled Buffalo Burgers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Servings Prep Time
4 serving 10 minute
Cook Time Passive Time
10 minute 5 minute
Ingredients
Buffalo Corsendonk Christmas Ale Patty Ingredients:
Belgian Strong Dark Caramelized Red Onions Ingredients:
Remaining Hamburger ingredients:
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.
Sean Paxton

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