Sunday, 19 April 2015

Buffalo Burger with Au Jus

These great tasting burgers are good enough to serve to special guests. Make 4 burger patties for larger burgers or 6 patties for regular burgers. The butter in the au jus gives it a lovely texture. I use my Small Batch Gluten Free Buns recipe for these burgers.

2 pounds ground buffalo meat
1 egg
1 tablespoon Dijon mustard
1 tablespoon GF beef bouillon powder
1/2 tablespoon GF Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Fresh ground pepper, to taste
2 tablespoons vegetable oil
4 to 6 GF hamburger buns
2 cups good quality GF beef stock
1 bay leaf
1 clove garlic processed through garlic press
2 tablespoons dry white wine
1 tablespoon butter
1 teaspoon prepared mustard

In a large bowl mix together the ground buffalo meat, egg, mustard, Worcestershire sauce, bouillon powder, garlic powder, oregano and pepper; cover with plastic wrap and keep refrigerated for at least 4 hours.
Take the meat out of the refrigerator and form into 4 large patties or 6 smaller patties; allow to rest at room temperature for 15 minutes.
Bring the oil to medium-high heat in a large skillet and place the patties in the skillet; cook until you have a nice golden crust on the bottom and flip over; cook until cooked through and no longer pink in the middle. (This will depend on the size of the patties)
Meanwhile mix together the beef stock, bay leaf, pressed garlic, wine, butter and ground mustard; set aside.
When the patties are cooked place in an oven proof dish and keep warm.
Pour the beef stock mixture into the skillet and bring to a boil, continue to boil for 2 minutes; cover, reduce heat and simmer for 5 minutes, remove bay leaf and pour into individual potion sized vessels.
Assemble burgers and top as you like; serve with the au jus to dip in.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.


  1. Delicious! I didn't use ground buffalo, but used beef instead. I also used 1 1/2 lbs. instead of 2 lbs., but didn't decrease on the seasonings and it worked out perfectly. I love the broth to dip the burgers......makes it such a comfort food and a do-again. Thank you for posting this recipe Bea!

    1. Thx for trying it and for the comment. I'm glad you enjoyed it.

      Bea :-)


Have you tried this recipe?? Tell us how it turned out :)