This summer, create the Ultimate Cheeseburger: a flavour explosion of smoky Beech Wood Cheddar, our new sweet and spicy Hot Honey, and crispy smash burgers, charred to perfection on the barbecue. Served inside toasted brioche buns and topped with ...
This summer, create the Ultimate Cheeseburger: a flavour explosion of smoky Beech Wood Cheddar, our new sweet and spicy Hot Honey, and crispy smash burgers, charred to perfection on the barbecue. Served inside toasted brioche buns and topped with little gem lettuce and a cool swipe of mayo, these burgers are unashamedly indulgent, gloriously messy and utterly unforgettable.
Method
To prepare the cheese, remove it from the fridge 30 mins before using. Remove the wax and cut the truckle in half across the diameter. Slice it into eight half moons, each about 5mm thick.
Divide the beef or vegetarian mince into 4 portions and form them into compact balls.
Heat a flat griddle pan until it’s very hot. Add the 4 meatballs and push down with a burger press to flatten them. Season and cook for 2-3 minutes on high heat until a crisp edge has formed.
Flip the burgers, season, then top each with 2 half moon slices of Beech Wood. Cook for another 2-3 minutes with the barbecue lid on, then stack the patties on top of each other in two pairs.
Set aside the burger stacks and quickly toast the brioche buns on the hot griddle. Spread the bases of the buns with a thin layer of mayonnaise.
To build your burger, layer lettuce leaves, burgers and cheese slices on the bottom half of each bun. Top with 2 tsp Hot Honey and finish with the top of the brioche burger bun.
Method
To prepare the cheese, remove it from the fridge 30 mins before using. Remove the wax and cut the truckle in half across the diameter. Slice it into eight half moons, each about 5mm thick.
Divide the beef or vegetarian mince into 4 portions and form them into compact balls.
Heat a flat griddle pan until it’s very hot. Add the 4 meatballs and push down with a burger press to flatten them. Season and cook for 2-3 minutes on high heat until a crisp edge has formed.
Flip the burgers, season, then top each with 2 half moon slices of Beech Wood. Cook for another 2-3 minutes with the barbecue lid on, then stack the patties on top of each other in two pairs.
Set aside the burger stacks and quickly toast the brioche buns on the hot griddle. Spread the bases of the buns with a thin layer of mayonnaise.
To build your burger, layer lettuce leaves, burgers and cheese slices on the bottom half of each bun. Top with 2 tsp Hot Honey and finish with the top of the brioche burger bun.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
These adorable treats are a must-make canapé or starter for Valentine’s Day – and they’re so easy to prepare. Ready-rolled puff pastry shapes are topped with three award-winning Cheddars and their perfect flavour matches, from tangy chutneys and fiery Hot Honey to fresh fig quarters, cherry tomatoes, piquanté peppers and vibrant herbs. Baked until golden brown and served warm from the oven, they’re sure to win their heart.
Colourful, flavour-packed and as seasonal as they come, these roasted root veg make a standout side dish for Christmas dinner, whether you’re feasting on turkey, rib of beef or a hearty nut roast. It’s easy to prepare ahead, too, keeping festive stress to a minimum. Simply glaze baby carrots and baby parsnips in olive oil, seasonings, fresh thyme and Hot Honey – celebrating the time-honoured pairing of sweetness and heat – and, when you’re ready, roast them until tender and caramelised.
A real crowd-pleaser as a Christmas Day side dish or party canapé, these playful festive nibbles will disappear fast. Each cocktail sausage is stuffed with Rock Star, our award-winning vintage cave-aged Cheddar, and wrapped in streaky bacon that’s baked until crispy. Serve with a bowl of Hot Honey as a sweet and spicy dip.
