This is not your average burger — this is the ultimate BBQ burger. Packed with juicy beef, smoked beef cheeks, melty cheese, and a punchy horseradish-sriracha sauce, all stacked on a toasted bun. It's indulgent, flavorful, and worth every bite.
Ingredients
Beef Cheeks
2 beef cheeks
- 2 tbsp PitmasterX beef seasoning
Beef tallow (for braising)
Burger Patties
2 Black Angus burger patties
- PitmasterX Texas seasoning
4 slices cheddar cheese
2 brioche buns
Beef tallow (for toasting)
Horseradish Sauce
2 tbsp freshly grated horseradish
½ cup crème fraîche
½ cup mayonnaise
1 tbsp PitmasterX Beef Seasoning
1 tbsp Sriracha
Caramelized Onions
4 onions, sliced
100 g butter
1 tbsp PitmasterX Texas Seasoning
1 tsp sugar
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Season the beef cheeks generously with PitmasterX beef seasoning and smoke them on a barbecue set to 120°C (250°F) with smoke wood until they reach a core temperature of 70°C (158°F).
- Transfer the beef cheeks to a pan filled with beef tallow, place it back on the grill, and continue cooking until the beef cheeks become probe-tender at 98°C (208°F), then remove and let them rest.
- While the beef cheeks are cooking, prepare the horseradish sauce by combining 2 tablespoons of freshly grated horseradish with ½ cup of crème fraîche, ½ cup of mayonnaise, 1 tablespoon of PitmasterX Beef Seasoning, and 1 tablespoon of Sriracha; mix until smooth and refrigerate.
- Next, caramelize the onions by slicing 4 onions and cooking them slowly in a cast iron skillet with 100 g of butter over low heat; once soft and golden, season with 1 tablespoon of PitmasterX Texas seasoning and 1 teaspoon of sugar, then set aside.
- Toast the brioche buns on a hot griddle with a bit of beef tallow until golden brown on the cut sides, then remove and keep warm.
- Cook the Black Angus burger patties on a hot griddle, pressing them with a burger press to form a crust; season with PitmasterX Texas seasoning, flip them, then place 2 slices of cheddar on each and close the lid until the cheese is melted.
Pull the rested beef cheeks into tender shreds and keep warm for topping. - Assemble the burger by spreading a layer of horseradish sauce on the bottom bun, followed by a spoonful of caramelized onions, the cheesy burger patty, and a generous portion of pulled beef cheeks; top with the other bun and serve immediately.
