Buffalo Burger with Sweet Onion Confit

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
24

A fantastic burger with full-bodied flavor. The buffalo meat is well complemented by the sweet onion confit and nicely served on a toasted bun with sweet-hot mustard.

Ingredients

Sweet onion confit:
4 tbsp. butter
2 tbsp. canola oil
4 large onions, thinly sliced
18 shallots, peeled and sliced
48 cloves garlic, peeled
3/4 cup marsala wine
3 cups demi-glace
1/4 cup fresh thyme, chopped

Burger:
4 lb. ground buffalo
4 lb. ground lamb
4 lb. lean ground beef
2 tbsp. salt
2 tbsp. pepper

3 lb. Saint-André cheese
1 cup sweet-hot mustard
1/2 cup mayonnaise
24 large buns, toasted

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources