Braised ox cheek burger with mushroom mayonnaise

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the burger

  • 1 beef ox cheek
  • 2–4 tbsp olive oil
  • 1 onion, finely chopped
  • 1 star anise
  • 1 bay leaf
  • 3 celery sticks, roughly chopped
  • 6 garlic cloves, left whole
  • small bunch thyme
  • 440ml can Irish stout
  • 250ml/9fl oz beef stock
  • salt and freshly ground black pepper
  • 2 brioche buns, toasted and split, to serve
  • 1 large gherkin, sliced, to serve
  • ½ bunch watercress, to serve

For the mushroom mayonnaise

  • 100g/3½oz dried trumpet mushrooms, soaked, squeezed and finely chopped
  • ½ garlic clove, grated
  • 1 tbsp mushroom ketchup
  • 1 tbsp finely chopped fresh parsley
  • 2 sprigs fresh thyme, leaves picked and finely chopped
  • 50ml/2fl oz mayonnaise
  • salt and freshly ground black pepper
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