Red Devil cheeseburgers with hot honey bacon

Red Devil cheeseburgers with hot honey bacon

Red Devil brings a fiery depth of flavour to this smoke-kissed cheeseburger. Hot Honey glazed bacon adds a touch of sweetness that perfectly complements the cheese's warming chilli kick. A bold barbecue favourite sure to delight your guests.

  1. Light the Kamado Joe and set it up for direct cooking at approximately 200-220°C. Place a cast-iron griddle or flat-top plate over the grill and allow it to heat thoroughly.
  2. Lay the bacon rashers on the hot griddle and cook for 3–4 minutes on each side until beginning to crisp. Brush with the hot honey and cook for a further 30–60 seconds on each side, watching carefully as the honey can catch quickly. Transfer to a plate and keep warm.
  3. Divide the beef mince into four equal portions and shape loosely into patties, taking care not to compress the meat too firmly. Make each burger slightly wider than the bun, as it will shrink a little during cooking. Season generously with salt and black pepper.
  4. Place the burgers onto the hot griddle. Cook for 3–4 minutes on each side. Top each burger with the bacon, followed by a lovely thick slice of Red Devil. Then close the Kamado Joe lid and cook for another 1–2 minutes, until the cheese is melted and the burgers are cooked to your liking.
  5. Place the brioche buns cut-side down on the grill for 30–60 seconds, until lightly toasted.
  6. Spread the chutney over the base and lid of each bun. Followed by the Red Devil cheeseburger. Close the burgers and enjoy immediately.

  1. Light the Kamado Joe and set it up for direct cooking at approximately 200-220°C. Place a cast-iron griddle or flat-top plate over the grill and allow it to heat thoroughly.
  2. Lay the bacon rashers on the hot griddle and cook for 3–4 minutes on each side until beginning to crisp. Brush with the hot honey and cook for a further 30–60 seconds on each side, watching carefully as the honey can catch quickly. Transfer to a plate and keep warm.
  3. Divide the beef mince into four equal portions and shape loosely into patties, taking care not to compress the meat too firmly. Make each burger slightly wider than the bun, as it will shrink a little during cooking. Season generously with salt and black pepper.
  4. Place the burgers onto the hot griddle. Cook for 3–4 minutes on each side. Top each burger with the bacon, followed by a lovely thick slice of Red Devil. Then close the Kamado Joe lid and cook for another 1–2 minutes, until the cheese is melted and the burgers are cooked to your liking.
  5. Place the brioche buns cut-side down on the grill for 30–60 seconds, until lightly toasted.
  6. Spread the chutney over the base and lid of each bun. Followed by the Red Devil cheeseburger. Close the burgers and enjoy immediately.

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.

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Barbecue

Truffle Trove butter ribeye with caramelised cheese shards and bitter-leaf salad
  • 90 Minutes
  • 2 Personnes

Truffle Trove butter ribeye with caramelised cheese shards and bitter-leaf salad

Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp radicchio and chicory salad, topped with golden shards of nutty Red Storm cheese. Perfect for summer entertaining, special occasions or taking steak night to the next level.

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Barbecue

Red Devil cheeseburgers with hot honey bacon
  • 40 Minutes
  • 4 Personnes

Red Devil cheeseburgers with hot honey bacon

Red Devil brings a fiery depth of flavour to this smoke-kissed cheeseburger. Hot Honey glazed bacon adds a touch of sweetness that perfectly complements the cheese's warming chilli kick. A bold barbecue favourite sure to delight your guests.

Lire la recette complète

Barbecue

Purple Vale Stuffed Chicken Supreme
  • 60 Minutes
  • 4 Personnes

Purple Vale Stuffed Chicken Supreme

Rich, creamy and packed with flavour, these chicken supremes are stuffed with Snowdonia Cheese Co Purple Vale, a mature Cheddar blended with balsamic caramelised onions. Mixed with mascarpone, fresh herbs and crumbled spelt crackers, the filling melts beneath the skin as the chicken cooks, while a prosciutto wrapping turns beautifully crisp and savoury on the Kamado Joe. 

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Barbecue

Smoky Red Devil Beef Tacos
  • 40 Minutes
  • 4 Personnes

Smoky Red Devil Beef Tacos

Packed with smoky BBQ flavour, these crispy beef tacos combine charred peppers and onions with richly caramelised mince, melted Snowdonia Red Devil and and a drizzle of hot honey for the perfect sweet-spicy finish. Ideal for sharing straight from the grill.Recipe created by NW Grilling on Instagram.

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Lunch

Waldorf Salad with Purple Vale, Pear & Chicory
  • 20 Minutes
  • 4 Personnes

Waldorf Salad with Purple Vale, Pear & Chicory

A modern take on the classic Waldorf salad, built around the rich, tangy depth of Purple Vale cheese with aged balsamic of Modena and caramelised onion.Recipe created by Rhind & Dine on Instagram.

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Quick & Easy

Red Storm and Rock Star Charcuterie Crisps
  • 15 Minutes
  • 4 Personnes

Red Storm and Rock Star Charcuterie Crisps

Turn your favourite crisps into an effortless centrepiece with these charcuterie crisps – layered with Rock Star and Red Storm, delicate cured meats and a drizzle of Hot Honey for a perfectly balanced bite. Ideal for relaxed evenings with friends, al fresco dining in the summer, or as a simple camping treat, this recipe brings together bold flavours with minimal fuss for easy sharing, wherever you are.

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