Game Burgers with Sweet Onion Confit

Menu Part: 
Cuisine Type: 

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.


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

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


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.

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