Braised ox cheek burger with mushroom mayo recipe
 Slow cooked meltingly tender ox cheek makes for an epic burger. Especially when served with a rich mushroom mayo. 1 beef ox cheek2–4 tbsp olive oil1 onion, finely chopped1 star anise 1 bay leaf 3 celery sticks, roughly chopped 6 garlic cloves, left wholesmall bunch thyme 440ml can Irish stout250ml/9fl oz beef stock salt and freshly ground black pepper2 brioche buns, toasted and split, to serve1 large gherkin, sliced, to serve½ bunch watercress, to serve 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 100g/3½oz dried trumpet mushrooms, soaked, squeezed and finely chopped ½ garlic clove, grated1 tbsp mushroom ketchup 1 tbsp finely chopped fresh parsley2 sprigs fresh thyme, leaves picked and finely chopped50ml/2fl oz mayonnaisesalt and freshly ground black pepper 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 Method To make the burger, season the ox cheek with salt and pepper. Heat the oil in an ovenproof casserole, add the ox cheek and cook on both sides for 10 minutes until coloured. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, star anise, bay leaf, celery, garlic and thyme. Pour in the stout and cook until reduced by half. Add the stock and cook in the oven for 2–3 hours. Remove the meat and set aside. Place the casserole back on the hob and reduce the liquid down to a sauce. Season the sauce with salt and pepper. To make the mayonnaise, place all the ingredients into a bowl and mix to combine. Season with salt and pepper. Spread the mayonnaise on the bottoms of the buns. Top with the meat, the sauce gherkin and watercress and add the bun tops. To make the burger, season the ox cheek with salt and pepper. Heat the oil in an ovenproof casserole, add the ox cheek and cook on both sides for 10 minutes until coloured. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, star anise, bay leaf, celery, garlic and thyme. Pour in the stout and cook until reduced by half. Add the stock and cook in the oven for 2–3 hours. Remove the meat and set aside. Place the casserole back on the hob and reduce the liquid down to a sauce. Season the sauce with salt and pepper. To make the burger, season the ox cheek with salt and pepper. Heat the oil in an ovenproof casserole, add the ox cheek and cook on both sides for 10 minutes until coloured. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, star anise, bay leaf, celery, garlic and thyme. Pour in the stout and cook until reduced by half. Add the stock and cook in the oven for 2–3 hours. Remove the meat and set aside. Place the casserole back on the hob and reduce the liquid down to a sauce. Season the sauce with salt and pepper. To make the mayonnaise, place all the ingredients into a bowl and mix to combine. Season with salt and pepper. To make the mayonnaise, place all the ingredients into a bowl and mix to combine. Season with salt and pepper. Spread the mayonnaise on the bottoms of the buns. Top with the meat, the sauce gherkin and watercress and add the bun tops. Spread the mayonnaise on the bottoms of the buns. Top with the meat, the sauce gherkin and watercress and add the bun tops.