To celebrate National Burger Month, we’re sharing burger recipes from some of our favorite Texas friends! This recipe comes from the blog, Sweet Life. 

Yield: 4 burgers

Ingredients
2 poblano peppers
2 pounds ground beef
1 garlic clove, finely minced
Salt
Freshly ground pepper
Tillamook Medium Cheddar Cheese, slices
Lettuce
Red onion slices
Pickles
4 hamburger buns, grilled or toasted

Preparation
Preheat your broiler. Place poblanos on sheet pan and broil until poblanos are charred on all sides. Remove from broiler cover with dish towel and allow to steam for about 5 minutes. Remove charred skin, stem and seeds. Dice the poblanos.

Combine the ground beef with the poblanos and minced garlic. Shape into 4 burgers (about 6 ounces each) and sprinkle with salt and pepper. Grill the burgers until done, turning to sear both sides.

Top the burgers with slices of cheddar cheese and continue grilling for a minute or two, just until the cheese is melted. Spread the toasted buns with your favorite condiments. Place a burger on a bun and top with lettuce, red onion, and pickles.

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By Tillamook

To celebrate National Burger Month, we’re sharing burger recipes from some of our favorite Texas friends! This recipe comes from the blog, Stetted.

Overview
Around here, grilling season means any day that doesn’t have a high winds warning, but there’s still something special about cooking outdoors in the warmer months. Maybe it’s the excitement of not having to turn on the stove or oven. After all, grilling doesn’t count as cooking, right?

Green chiles are a common ingredient in the Southwest, and every year food lovers in Austin go completely bonkers for the new crop of Hatch chiles. Hatch chile season isn’t until August, but most stores carry tinned roasted green chiles alongside the jalapenos and salsas. You can also swap in a fresh Anaheim or Poblano pepper and roast it yourself, if you like. Note that the heat can vary on peppers, so be sure to try a bit of it before adding to the meat in case you want more or less heat. Topping with Tillamook cheese slices, avocado, and pickled onions makes this a hot-and-cool burger full of flavor. There’s also bacon, because why not?

Yield: 4

Ingredients
1 pound ground grass-fed beef
4 slices thick-cut bacon, cooked until crispy and crumbled
¼ cup roasted diced green chiles (such as Hatch variety)
Salt and pepper to taste
4 Tillamook Natural Medium Cheddar Cheese Slices
4 hamburger buns
Butter
Sliced avocado
Pickled onion

Preparation
Preheat grill. Mix together beef, bacon crumbles, green chiles, salt, and pepper. Divide mixture into four equal parts and shape into patties, creating a small well in the center of each patty. Cook burgers 3-4 minutes per side. While the burgers are cooking, butter tops and bottoms of hamburger buns. In the last minute of cooking, add the buns to the grill butter-side down and grill for 1 minute. Remove buns to serving plate, and place burgers on bottom halves, topping with cheese slices immediately. Top burgers with sliced avocado and pickled onions, and enjoy!

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By Tillamook

To celebrate National Burger Month, we’re sharing burger recipes from some of our favorite Texas friends! This recipe comes from Brittany’s blog, Naturally Estes.

Ingredients
Thin large hamburger patties (we made 4 burgers so we needed 8 patties)
Tillamook Medium Cheddar Cheese, slices
Hamburger buns
Shredded cheese
Cream cheese
Bacon chunks
Chives
Jalapenos
Seasoning salt & garlic powder

We made two types of burgers; one regular stuffed and then one kicked up a notch with a little heat. We’re in Texas, what else could you expect?!

Preparation
For the spicy “Texas” option you’ll combine cream cheese, shredded cheese, jalapenos, chives, and bacon. If I were you, I’d also add a shot or two of Texas Pete (or your favorite hot sauce) to the mix. Then for the regular, yet still very yummy, stuffed version combine cream cheese, shredded cheese, bacon, and chives together. Really the beauty of these burgers is that you can stuff them with whatever you want. Maybe you want to add mushrooms or olives…have at it!

Add a dollop of your desired “stuffing” mixture to the center of a thin hamburger patty. Then place another patty on top and pinch the two patties together. Once you have the edges pinched, I sort of shaped the burger again so it looked like a nice plump patty. Make sure you keep your burgers in order so you don’t forget who has which stuffed version. If my husband had the “Texas” version, he might die, ha! Next sprinkle seasoning salt and garlic powder on both sides of your patties. Then grill those babies!

Once your burgers are almost done, place your Tillamook cheese on top so it can melt. Yummy! We also lightly coated the buns with butter and flash grilled them. That way they were crisp and warm.

Enjoy!

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By Tillamook

To celebrate National Burger Month, we’re sharing burger recipes from some of our favorite Texas friends! This recipe comes from Emily’s blog, 52 Mantels.

Ingredients
1 lb ground beef
⅓ cup finely chopped onions
1 teaspoon ranch dressing powder
¼ teaspoon salt
4 slices of thick-cut bacon, cooked and diced
1 egg, beaten
4 slices of Tillamook Medium Cheddar Cheese
4 hamburger buns

Preparation
Preheat grill to medium heat. Combine ground beef with the next 5 ingredients. Divide in 4 and form each section into a patty. Grill hamburger patties until desired doneness. During the last 1 minute of grilling, top each patty with a slice of cheese. Serve on hamburger buns with desired toppings.

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By Tillamook

To celebrate National Burger Month, we’re sharing burger recipes from some of our favorite Texas friends! This recipe comes from the blog, 7 on a Shoestring.

Ingredients
1 pound ground beef
¼ cup mayonnaise
½ cup BBQ sauce
8 bacon strips
1½ tsp minced onions
Tillamook Sliced Medium Cheddar Cheese
Kaiser rolls
Lettuce
Tomato
Onion

Preparation
Cook bacon and dice 4 slices into small pieces and set aside. Use the other 4 slices for garnishing the top of the burger. Combine mayonnaise and BBQ sauce in a small bowl and add bacon bits and minced onions to mayonnaise/BBQ mixture. Then add ground beef and mix well.

Shape ground beef mixture into hamburger patties and grill burgers until juices run clear…or desired doneness. Top with Tillamook cheddar cheese and cover until cheese in melted. Garnish with lettuce, tomatoes, onions, and bacon as you like. Spread preferred condiment over kaiser roll and serve with your favorite side.

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By Tillamook

Look out Seattle! Our Cultured Caravan is once again hitting the road to bring our natural, oh-so delicious Tillamook Yogurtto The Emerald City. We’ll be spooning out coupons, free samples, recipes and more all around town—we can’t wait to see you there!  And don’t forget to let us know how your first bite of our natural yogurt is using #GoNatural!

By Tillamook

Today is….wait for it….National Strawberry Picking Day. And since it’s peak strawberry eating season (April – June), these little bursts of natural sweetness make the perfect afterschool or anytime snack. And so to celebrate, we’re hand-picking (pun intended) our top 5 things to dip strawberries into…once they’ve been picked, of course.

1. Tillamook French Vanilla Bean Yogurt – Light and naturally sweet, it’s like they were made for each other!

2. Lemon Curd – Tart, sweet…perfect. If you’re like us and believe everything tastes better with lemon curd, then this is a must try.

3. Peanut Butter – Give your apples a break and try something a little more seasonal with this yummy ode to PB&J.

4. Tillamook Sour Cream + Dark Brown Sugar – For the cheesecake lover in all of us, this is the perfect bite sized treat.

5. Nutella – Few things are simpler or more delicious than this decadent combo of chocolate, hazelnut, and strawberries.

How do you dip? Let us know at Facebook.com/Tillamook or on Twitter @TillamookCheese.

By Tillamook

Being a brand ambassador on The Loaf Love Tour is kind of like a grilled cheese sandwich… it sounds amazing, but getting the cheese to melt perfectly without burning the bread is not an easy task. With a forever-changing call time, chaotic traffic, and unpredictable weather the team always has to be prepared for changes! Fun, hectic, animated, amusing, are just a few words that come to mind when describing what it’s like behind the scenes, but they still don’t suffice. Check out all these photos from behind the scenes.

We like to keep our YUM buses nice and shiny! Being cheesy at the car wash

Car wash is all done, so we decided to take a photo. Aren’t they shiny?!

Cubing these tasty loafs for our event days, we call this a Cubing Party!

We always have fun at work, but even when we’re off the clock we stick together and stay cheesy!

 Post by Elida

By Tillamook

Being a Tillamook Cheese Brand Ambassador on the Loaf Love Tour is one exciting job! We are a team of 6 unique individuals sharing our love for the Tillamook brand to the people. We are on the road traveling city to city for several months, creating lifelong cheesy memories, meeting and creating Tillafans. What’s there not to love about it?

The best part of our job is driving to and from events. It’s awesome to drive these fun little VW Yum buses. We love to see the smiles, laughs, thumbs up and waves! If you stop by for an event we’d love to take a picture of you next to one!

Cleaning the Yum buses and maintenance is crucial to keeping them in great condition. We take great pride in the Yum buses as they are unique and so nicely detailed. We clean them often and Ray does weekly maintenance to make sure they are in tip top shape! Look at him cheesn’!

I like to clean too! :)

A lot of prep work goes into each day of our events.  We cube our Medium Cheddar, Monterey Jack, and Pepper Jack cheeses so that we’re able to share our love of cheese in cute tiny cubes! It’s one of my favorite activities because we have so much fun listening to music and catching up while we’re cubing! We call this a cubing party!

Setting up at the stores can be a challenge. Taking all of the materials out of the YUM for the event and carefully putting the kiosk together takes time and care because we want to look our best for our Tillafans! It is a really great display when we have the Tillamook banner up, cheese trays out, and tooth picks in place! Our events are the best!

We are excited to share our love of cheese and hope to make it a memorable event! We do that by giving away Smile Sticks & Buttons. Taking pictures next to the YUM bus and enjoying cheese samples are all part of the experience! Mary is one of our Tillafan’s from California and has been following the Loaf Love Tour online. She took the time to see all of us Brand Ambassadors while in San Francisco. It’s always nice to see our Tillafans and share our Tillamook excitement! Hope to see you on the road!

Post by DeeDee

By Tillamook

Last Saturday, I spent the day at the San Antonio Zoo celebrating Mother’s Day in true cheesy style! My friendly brand ambassadors helped spread the Tillamook Loaf Love by sharing cheesy samples and taking photos. In honor of Mother’s Day, the first 100 moms who came to the zoo dressed in orange even got in free! Visitors played bingo all across the zoo and shared their photos on Instagram for a chance to win a year’s supply of Tillamook Cheese!

Here are some photos from the Instagram contest and my day at the zoo!

The Loaf Love Tour will be in San Antonio until May 23 giving out samples, coupons, and smiles to everyone they meet – so don’t miss out! Be sure to check out the tour schedule to see if there are stops near you!

I’ll be hanging out on Twitter and Facebook if you want to say hi!

By Loafy