Beef Cheek Burgers
Classic Burger Recipe with a Cheffy Twist
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!
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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Special Occasion & Entertaining,
Beef cheek mixture
4 Quality Mark beef cheeks
2 tsp salt
3 celery stalks
2 Bay leaves
3 cups red wine
3 cups beef stock
100ml cooking liquor
from cooking the beef cheeks
2/3 cup bbq sauce
8 slices cheddar cheese
2 tbspn olive oil
8 brioche buns
Glazing the burgers
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 liquor and allow to fully cool.
Strain the cooking liquor and set aside.
When the beef cheeks are cold, slice each cheek in half horizontally so you have eight halves.
Nutrition Information per Serving (670g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)