Game Burgers with Sweet Onion Confit

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

Mixing the buffalo with beef and lamb adds flavor and moisture. This will ensure your burgers are nice and juicy, and hold their shape during the grilling process.

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

Steps

1. For sweet onion confit: Heat butter and oil in a sauté pan. Add onions, shallots, and garlic. Sauté until translucent.

2. Deglaze with marsala until reduced by half. Add demi-glace and thyme; simmer until garlic cloves are tender.

3. For burgers: Lightly mix meats with salt and pepper. Form into patties; grill to order. Cover burger with 2 oz. cheese during last moments of grilling.

4. For service, mix mustard and mayonnaise; spread 1 tbsp. on each bun. Place burgers on buns and top with onion confit.

More From FoodService Director

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources