Grilled Buffalo Burgers
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 |
| 4serving | 10minute |
| Cook Time | Passive Time |
| 10minute | 5minute |
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Ingredients
Buffalo Corsendonk Christmas Ale Patty Ingredients:
- 2pound buffalo meat, ground
- 2teaspoon salt, kosher
- 1teaspoon pepper, black,freshly ground
- 6ounce Belgian Strong Dark Alesuch as Corsendonk Christmas Ale
- 2tablespoon oil, olive
Belgian Strong Dark Caramelized Red Onions Ingredients:
- 2tablespoon butter, unsaltedpreferably European style
- 1each onion, red, large,peeled and sliced thin
- 6ounce Belgian Strong Dark Alesuch as Corsendonk Christmas Ale
Remaining Hamburger ingredients:
- 4each buns or rolls,like a ciabatta bun, cut in half
- 1head escarole or lettuce,washed and dried
- 1/2recipe Tomato Lambic Ketchup,recipe here
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.