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.
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.Recipe created by @izzycooksstuff on Instagram
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram.
Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.
Gather around the campfire and enjoy the irresistible combination of smoky melted Beech Wood and sweet, fiery hot honey. Inspired by classic campfire cooking, these simple cheese s'mores pair golden, gooey chunks of naturally smoked Cheddar with crisp crackers for the perfect fireside snack. Ready in minutes and made with just a handful of ingredients, they're ideal for camping trips, outdoor adventures or cosy evenings spent around the fire.
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.
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.
