Beef cheek burgers
Classic burger recipe with a cheffy twist
Serves
8
Prep Time
20 mins
Cook Time
5 hrs
Looking to mix it up on your next burger night? Slow-cooked meltingly tender beef cheeks make for an epic burger. Rich in flavour, juicy, and tender enough that you could cut it with a spoon, these burgers are served on a brioche bun with a generous helping of cheddar cheese, lettuce, tomato, onions, and aioli. You can see why this is one of Kingsland Social's most requested dishes!
This recipe serves eight burgers. You can also use the same beef cheek preparation steps to cook our beef cheeks on toast and beef cheek nacho recipes.
Looking to mix it up on your next burger night? Slow-cooked meltingly tender beef cheeks make for an epic burger. Rich in flavour, juicy, and tender enough that you could cut it with a spoon, these burgers are served on a brioche bun with a generous helping of cheddar cheese, lettuce, tomato, onions, and aioli. Yum! This recipe serves eight burgers. You can also use the same beef cheek preparation steps to cook our beef cheeks on toast and beef cheek nachos.
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ShareIngredients
4 Quality Mark beef cheeks
approx. 1.7kg50g sugar
2 tsp kosher salt
2 carrots
roughly diced2 onions
roughly sliced½ leek
roughly sliced3 celery stalks
roughly diced2 bay leaves
3 cups red wine
3 cups beef stock
100ml cooking liquori
from cooking the beef cheeks2/3 cup BBQ sauce
8 slices cheddar cheese
2 onions
sliced2 Tbsp olive oil
lettuce
tomato
aioli
8 brioche buns
Method
Place the whole beef cheeks into a casserole dish with all the other ingredients and cover with the red wine and beef stock water. Make sure there is enough liquid to cover the meat.
Cover the oven dish with a lid or tin foil. Place in the oven for four to five hours at 140°C, until they're soft enough to pull apart with a spoon.
When cooked, remove from oven and take the beef cheeks out of the cooking liquid and allow to fully cool.
Strain the cooking liquid and set aside.
When the beef cheeks are cold, slice each cheek in half horizontally so you have eight halves.
When you are ready to serve, add the halves back into a pot with some of the cooking liquid to reheat.
Take the extra 100ml of the cooking liquid and place into a separate frying pan.
Add the BBQ sauce to the pan and reduce until thickened to use as a glaze.
When the beef cheeks are hot, remove them from the cooking liquid and place them into the glaze pan.
Spoon the glaze to coat the beef cheek.
Fry the onions in a pan.
Place a glazed beef cheek half on each bun and top with cooked onions and a slice of cheese.
Place under the grill until the cheese is melted.
Layer up each burger with lettuce and tomato and top with the other half of the bun.
Serve with a side of fries and your favourite sauce.
Nutrition Information per Serving (670g)
The half beef cheek as a burger patty provides exceptional high quality protein.
