Luxury Burger with Glazed Pork Cheeks

4
48:30

A new take on a burger, or perhaps more accurately a steak sandwich. The patty is replaced by super tender and delicious pork cheeks that are cooked sous vide for 48 hours and then glazed in a sweet and intense port wine syrup. Ztove makes it possible to cook sous vide directly in your pot, but you will need a vacuum sealer to make this recipe.

The burger bun is pan-fried in butter, making it crispy and delicious. Inside the burger you’ll find a velvety smooth and creamy celeriac puree, tangy-sweet pickled red onions and super crispy homemade fried onions. When you deep-fry with temperature control, it’s easy to maintain the right temperature of the oil.

Treat your family or guests and try this luxury burger!

Ingredients

Port Cheeks Sous Vide

500 gram Pork cheeks e.g. Iberico

Salt

Pepper

1 tbsp. Butter

1 tbsp. Oil

1 dl Port wine syrup

Pickled Red Onions

5 dl Apple cider vinegar

5 dl Sugar

10 pcs. Peppercorns, whole

6-8 pcs. Red onions

Port Wine Syrup

110 gram Port

60 gram Sugar

Homemade Fried Onions

1-2 l Oil for deep-frying

2-3 pcs. Onion depending on the size

2 dl All-purpose flour

Salt

Pepper

Cayenne pepper , can be omitted

Creamy Celeriac Purée

0.5 pcs. Celeriac

1 pcs. Onion

2 pcs. Garlic cloves

0.5 l Water

0.5 l Heavy cream 38%

0.5 l Whole milk

Salt

Pepper

Toasted Burger Buns

4 pcs. Brioche burger buns , potato buns or regular burger buns

Butter

Steps

1
Pork Cheeks Sous Vide

Find the instructions in the linked recipe.Note that the pork cheeks will need to be cook for 48 hours in the sous vide, so plan accordingly.

2
Pickled Red Onions

Find the instructions in the linked recipe.The onions are best if they are left to rest for a day or more before serving. So make them well in advance if possible.

3
Port Wine Syrup

Find the instructions in the linked recipe.

4
Homemade Fried Onions

Find the instructions in the linked recipe.

5
Creamy Celariac Purée

Find the instructions in the linked recipe.

6
Toasted Burger Buns

Find the instructions in the linked recipe.

7
Assembly of the Burger

Take the bottom burger bun and spread celeriac purée on it, then add slices of pork cheek. Top with pickled red onions and fried onions. Spread the celeriac purée on the top bun and place it on the burger. Then it’s ready to serve.

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