Buffalo Burger with Caramelized Onions and Demi Glace

Buffalo Burger made with Caramelized Onions, Monterrey Jack Cheese and easy, homemade Red Wine Demi Glace, all served on a Pretzel Roll

Course dinner, Main Course
Cuisine American
Keyword buffalo burgers, caramelized onions
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings 1 cup of Demi Glace / 2 burgers


  • Easy Red Wine Demi Glace:
  • 2 cups of beef stock veal stock of you can find it
  • 1 cup of red wine
  • 2 medium chopped shallots
  • 2 tsp thyme
  • Fresh cracked peppercorns
  • 1 bay leaf
  • Roux = 2 Tbsp soft butter + 2 Tbsp flour
  • Burgers:
  • 1 lb ground buffalo meat
  • 1/3 cup minced yellow onion
  • 1/4 cup bread crumbs
  • salt pepper
  • Caramelized Onions:
  • 1 medium yellow onion sliced
  • 2 Tbsp olive oil
  • salt
  • pinch of sugar
  • __
  • Pretzel rolls
  • Monterrey Jack Cheese


  1. Easy Red Wine Demi Glace:
  2. In a small pot, combine stock and red wine, bring to boil over medium-high heat. Lower the heat to medium and add sliced shallots, bay leaf, thyme, salt and peppercorns. Simmer for 45-55 minutes until reduced in a little more than half, stirring occasionally. Stir soft butter and flour into paste and add it to the sauce. Slowly stir until thickened. Set aside.
  3. Caramelized Onions:
  4. Preheat frying pan with olive oil on medium heat. Add sliced onions and sprinkle with a little bit of sugar and some salt. Stir well. Cook slowly (medium to medium-low heat), stirring often, as the onions caramelize to nice brown color. Set aside when done.
  5. Burgers:
  6. Mix buffalo meat, onion, bread crumbs, salt and pepper until all evenly combined. Divide into two patties and cook over medium heat until reached desired temperature.
  7. Add slices of Monterrey Jack cheese on top to let the cheese melt.
  8. Assemble burgers by spreading some Demi Glace on the bottom bun and adding burger patties with cheese, caramelized onions and some more sauce on top.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.