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Beef Cheek Burgers

Classic Burger Recipe with a Cheffy Twist

8

Serves

20 mins

Prep Time

5 hrs

Cook Time

Phil Clark

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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Family Favourites,

Beef,

Burger,

Special Occasion & Entertaining,

Casserole/Slow,

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Ingredients

Beef cheek mixture

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4 Quality Mark beef cheeks

approx. 1.7kg

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50g sugar

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2 tsp salt

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2 carrots

roughly diced

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2 onions

roughly sliced

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½ leek

roughly sliced

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3 celery stalks

roughly diced

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2 bay leaves

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3 cups red wine

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3 cups beef stock

Glaze

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100ml cooking liquor

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from cooking the beef cheeks

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2/3 cup bbq sauce

To serve

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8 slices cheddar cheese

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2 onions

sliced

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2 tbspn olive oil

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lettuce

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tomato

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aioli

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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.

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3

When cooked, remove from oven and take the beef cheeks out of the cooking liquor and allow to fully cool.

4

Strain the cooking liquor and set aside.

5

When the beef cheeks are cold, slice each cheek in half horizontally so you have eight halves.

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Nutrition Information per Serving (670g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

3612 (863kcal)kJ

Protein

54.2g

Total Fat

38.8g

Saturated Fat

12g

Carbs

53.4g

Sodium

1905mg

Iron*

6.0mg

* Percentage of recommended daily intake (Aust/NZ)

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