Beef cheek burgers
Classic burger recipe with a cheffy twist
8
Serves
20 mins
Prep Time
5 hrs
Cook Time
Recipe author
Phil Clark
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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Ingredients
Beef cheek mixture
4 Quality Mark beef cheeks
approx. 1.7kg
50g sugar
2 tsp salt
2 carrots
roughly diced
2 onions
roughly sliced
½ leek
roughly sliced
3 celery stalks
roughly diced
2 bay leaves
3 cups red wine
3 cups beef stock
Glaze
100ml cooking liquor
i
from cooking the beef cheeks
2/3 cup BBQ sauce
To serve
8 slices cheddar cheese
2 onions
sliced
2 Tbsp olive oil
lettuce
tomato
aioli
8 brioche buns
Method
Beef cheeks
Glazing the burgers
To serve
1
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.
2
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.
Start Timer
3
When cooked, remove from oven and take the beef cheeks out of the cooking liquid and allow to fully cool.
4
Strain the cooking liquid and set aside.
5
When the beef cheeks are cold, slice each cheek in half horizontally so you have eight halves.
Nutrition Information per Serving (670g)
The half beef cheek as a burger patty provides exceptional high quality protein.
Energy
3612kJ (863kcal)
Protein
54.2g
Total Fat
38.8g
Saturated Fat
12g
Carbs
53.4g
Dietary Fibre
7.3g
Sodium
1905mg
Iron
6.0mg
Zinc
9.1mg
Vitamin B12
2.6µg
