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.
Recettes
De notre table de cuisine à la vôtre
Rehaussez vos repas, vos pique-niques et vos fêtes avec nos recettes exclusives, élaborées par nos chefs pour célébrer les saveurs primées de vos fromages, chutneys et fromages préférés de Snowdonia.
