Feast all weekend: Beef cheek burgers with mushroom mayo & pickles

Possibly the best and filthiest burger I’ve ever made! It takes a bit of time and effort as beef cheek needs a long, slow cook to become tender but, believe me, it’s well worth it.



Steak cheeks, 200g to 250g

2 tbsp olive oil, plus extra if needed

Finely chop 1 onion

1-star anise

1 bay leaf

2 celery sticks roughly chopped

4 cloves of garlic, whole and peeled

A small amount of thyme, 2 sprigs are enough for mayonnaise

Irish Stout – 440ml Can

250ml Beef stock

Sea salt and freshly ground black pepper


20g dried trumpet mushrooms. Let them soak until soft in warm, then drain the water and squeeze dry.

½ garlic clove, grated

1 tablespoon mushroom ketchup (optional).

1 tablespoon finely chopped parsley

2 Thyme sprigs with leaves chopped and picked

50ml mayonnaise


2 hamburger buns. Cut in half. Toast.

½ bunch of watercress, leaves picked

4 cornichons, sliced

  • Pre-heat the oven at 150C/130C fan/gas 2. Salt and pepper to season the beef. Over medium heat, heat the oil in an ovenproof heavy-based casserole. Cook the beef on both sides until golden brown. Set aside the meat from the casserole.
  • Bake the casserole in enough oil. If necessary, heat the remaining oil on the stove. Once the oven is heated to medium, add the celery, onion, bay leaf and celery. Cook for about 15-20 minutes. Stir in the stout and heat up. Cook, stirring often, for about 5-10 mins.
  • Add the beef stock to the casserole. Cover the dish with a lid, and bake in the oven for 3-4 hours. When it’s ready, the beef should be very tender when tested with a knife.
  • After the beef has been tenderized, open the casserole and take out the liquid from the dish.
  • Place the casserole on the stove over medium heat. After 10-15 minutes, reduce the liquid to a thick sauce.
  • Slice or chop the beef cheek and place in the casserole. Let it rest until you are ready to serve.
  • Mix all ingredients together in a bowl. Salt and pepper to taste.
  • When you’re ready to eat, spread the bases of the toasted buns with the mushroom mayonnaise. Sprinkle watercress on top. Add shredded beef cheek. Spread a small amount of sauce over the top. Top with the sliced cornichons. Finally, cover the tops with the buns.