I haven’t made burgers for a while. I have been thinking of a burger for dinner tonight throughout the week. Initially, I was going to grind my meat and make a smash burger. 

The weather for today was looking gloomy, and my mind went to slow-cooked meat.

That’s when I got the inspiration for beef cheeks!

Ingredients

• Beef cheeks
• Barbecue sauce
• Red wine
• Beef stock
• Sourdough bread roll
• Butter
• Iceberg lettuce
• Roma tomato
• Mayonnaise
• Tomato sauce
• Worcestershire sauce
• Dijonnaise mustard
• Coon burger cheddar cheese
• Avocado
• Heritage triple cream brie

Instructions

1. In a slow cooker vessel, add the beef cheeks, beef stock, red wine, and barbecue sauce.
2. Cook for eight hours.
3. Remove the cooked beef and slice off enough for a sandwich/burger.
4. Make Gary’s special sauce with mayonnaise, tomato sauce, Dijonnaise mustard, and Worcestershire sauce.
5. Bisect a sourdough roll.
6. Toast the soft cut surfaces of the bread roll.
7. Liberally apply Lurpak butter to both halves of the bread roll.
8. Trowel a layer of Gary’s special sauce on the heel of the bread roll.
9. Add shredded iceberg lettuce and then the Coon™ burger cheese and Heritage triple cream brie.
10. Now is when you add the cooked beef cheek.
11. Atop the meat, add the sliced Roma tomato and thinly sliced Shepard avocado.
12. Complete the burger with the top of the bun.
13. Bisect the burger and get your laughing gear around it.

Final thoughts

• The burger tasted great. It took quite a bit of effort to make.
• Would you go to this much trouble to make a burger?
• Do you like slow-cooked beef cheek?

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