To celebrate National Burger Month, we’re sharing burger recipes from some of our favorite Texas friends! This recipe comes from Lauren’s blog, The Talking Kitchen. 

Yield: Makes 4 burgers – layer 2 to get the double deluxe…or share with a friend 

Ingredients
¾-1 lb grass-fed ground beef
½ onion, minced
¾ tsp seasoned salt
¼ tsp ground cumin
4 slices Tillamook Medium Cheddar Cheese – I love the sharp cheddar too!
Buns
Toppings: pickles, caramelized onions, grilled onions,

Special Sauce (Makes about ¼ cup)
2 tablebspoons mayonnaise
2 tablespoons buttermilk
1 tablespoon Trader Joe’s Hot and Sweet Mustard (to die for!) – (substitute 1/2 Tbsp dijon mustard)
1 tablespoons Panca Chili Paste (substitute ketchup and hot sauce)
Dash or two Worcestershire sauce
Sprinkle salt and pepper

Preparation
Start by getting the grill fired up… I don’t have instructions on that, check with a friend, your man, or the Internet.

For the burgers, place the ground beef in a bowl and add the onion and seasonings. Mix with your hands, but be careful not to overmix the meat. Form into 4 equal sized patties, try to fit the width of your bun. Smaller buns means more burgers. Patties should be room temperature before placing them on the grill – this way you won’t shock the meat. Using a brush, lightly oil the burgers or using a grill-brush, make sure the grill is greased – BEST TO DO THIS AWAY FROM THE FIRE. Cook the burgers for 2-3 minutes per side, place the cheese on the flipped side about 30 seconds before it’s done. Cook to your preferred doneness, these were medium.

To create the double cheeseburger deluxe, first give the bun a quick toss on the grill – AND I MEAN QUICK – those babies burn fast. Once slightly toasted, smear on some special sauce or your favorite condiments. Add the onions, pickles, burger 1, burger 2, then a few more onions and pickles, top with a sauced bun top and chow down.

Napkins and friends to share with are recommended.

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 the blog Restless Chipotle.

Overview
Smoky cheeseburger sits on top of macaroni and cheese, then is covered with caramelized onion, bacon, and chipotle mayo. A great way to turn a cheeseburger into something even more awesome.

Ingredients
3 lbs ground chuck (80% lean)
2 tablespoons Liquid Smoke
Kosher salt
Freshly ground pepper
8 burger buns
Olive oil for brushing
2 cups prepared macaroni and cheese, made with smoked Gouda and Tillamook Sharp Cheddar
8 slices Tillamook Medium Cheddar
2 medium onions, sliced
1 tablespoon chipotle in adobo, mashed
½ cup Hellman’s mayo
16 slices of crisp bacon, optional

Preparation
Pour about a tablespoon of olive oil in a pan and add the onions. Saute slowly, stirring often, until they are golden brown and very tender then set aside. Mash the chipotle and stir it into the mayo and then set it aside.

Preheat the grill to high. Mix the liquid smoke into the burger gently, making sure that it is well blended. Separate the meat into 8 equal portions and gently form into a ¾ inch thick patty. (Be careful not to compact the meat too much. This will make it tough.) Grill for 3 minutes or until the burger is slightly charred with good grill marks. Flip and grill for 3 minutes more (for medium rare) or until the patty is just under temperature for desired doneness.

Brush the buns with oil and put them cut side down on the grill. Add the cheese to the burgers and close the grill cover for one minute to allow the cheese to melt. Remove buns and cheeseburgers from the grill. Place ¼ cup of hot macaroni and cheese on the bottom bun and put the cheeseburger on top. Add 2 slices of the crispy bacon if using and spoon ⅛ of the onions on top of the cheeseburger. Spread the cut side of the top bun with chipotle mayo and put it on the burger. Serve with a good, artisan amber ale and pretzels.

Notes:
Use shell macaroni for the macaroni and cheese – it stays in the bun better. You can use boxed mac and cheese if you must but it won’t be nearly so good.

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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 Real Posh Mom.

Overview
It’s May, which means it’s time to celebrate National Burger Month! It’s well known that Texans love their burgers, but burgers get a bad rap as being unhealthy. I am here to advocate for the All-Natural Burger, where all the ingredients use all the highest quality ingredients without all artificial growth hormones.

Though the term “hamburger” comes from the German city Hamburg, the first documented burger made the scene at New York’s Delmonico’s in 1826. Since then, the juicy meat-and-bun concoction has evolved, like America itself, as a melting pot for creative chefs to add their spin. The recipe below is a perfect fusion of my heritage – American with a Latin flare.

Ingredients
1 lb 90% lean ground grass-fed beef
2 tsp minced chipotle in adobo + 1 tsp adobo sauce
2 garlic cloves, forced through a garlic press
4 slices Tillamook Medium Cheddar Cheese slices
4 hamburger buns, toasted
1 package Wholly Guacamole Avocado Ranch
1 large tomatillo (¼ lb), husked and rinsed, then sliced
½ cup cilantro sprigs

Preparation
Prepare grill for direct-heat cooking over medium heat. Gently mix beef, chipotle, garlic, and a pinch of salt until just combined and then form into 4 (½-inch-thick) patties. Oil grill rack, then grill patties, covered for 4 minutes. Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.

Generously spread buns with Avocado Ranch guacamole and assemble burgers with tomatillo and cilantro.

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By Tillamook

To celebrate National Burger Month, we’ll be sharing burger recipes from some of our favorite Texas friends! This recipe comes from Monica’s blog, Lick the Bowl Good.

Overview
When we go out for burgers, we like simple, fuss-free burgers with a lot of flavor. Of course I like fancy burgers with a lot of toppings, but I have a problem paying $20 for a burger. When we crave burgers and I don’t want to make them at home we go to Top Notch in Austin, Texas for a flame-grilled burger. Their onion rings are the best! That place really is a hole-in-the-wall and it’s decor is stuck in the 1970′s but that’s part of the appeal, it’s consistently good and we’ve been going there for years.

But this post is about my homemade burger and Tillamook Sliced Cheddar. We’ve been buying Tillamook Cheddar for years now and it’s the only cheese in our fridge so I was excited to participate in this Grillabration.

Ingredients
Ground beef (85/15)
Salt
Pepper
4 garlic cloves
Tillamook Medium Cheddar slices
Sliced bacon
Tomato
Lettuce
Fried egg
Crostini bun

Preparation
For the burger itself, I seasoned the ground beef (85/15) with salt, pepper, and 4 cloves of chopped fresh garlic. I formed them into ⅓ pound patties then cooked them in bacon grease. I topped them with a slice of Tillamook Medium Cheddar, 2 bacon slices, green leaf lettuce, tomato, and a fried egg on a toasted crostini bun. The only thing that could have made this better was a little pesto mayo. This burger was messy and huge but it was so good!

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By Tillamook

To celebrate National Burger Month, we’ll be sharing burger recipes from some of our favorite Texas friends! This recipe comes from Kristi Reddell’s blog, Moms Confession.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins

Ingredients
1 lb hamburger meat
3 slices Tillamook Sliced Medium Cheddar Cheese
1 pack ranch dip mix
2 tablespoons Slap Ya Mama Seasoning (Cajun seasoning works too)
2 tablespoons worscheshire sauce
¼ cup real bacon bit pieces

Preparation
1. Mix by hand and form into patties
2. Cook on outdoor or indoor grill until well done

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By Tillamook

Breakfast in Bed is a classic Mother’s Day move. Don’t fret if your standard pancakes and eggs just won’t cut it this year – I’ve got some delicious ideas. Here’s my top 5 recipes for treating your Tillamama on Mother’s Day this year!

Tri-Berry Parfait with Granola and Tillamook Oregon Strawberry Yogurt
Start the morning off on a berry good note! This super-easy and delicious parfait is the perfect companion to a morning spent lounging in bed. Just top Tillamook Oregon Strawberry Yogurt with strawberries, blueberries, blackberries and your favorite granola. Then lean back and dig in!

Almond Poppy Seed Muffins
If your mom’s got a sweet tooth, these almond poppy seed muffins from the blog Your Cup of Cake are sure to hit the spot. Don’t forget to use Tillamook Butter! Spoiler alert, there’s a delicious almond filling surprise when you bite in the middle.

Cheesy Frittata
Frittata – it’s a brunch classic! A hearty cheesy breakfast chock full of veggies and flavor that will set a great tone on the morning. Be sure to use lots of her favorite Tillamook Cheese!

Mixed Berry Tartlets made with Tillamook Light Lemon Squeeze Yogurt
This recipe comes from the blog Patty’s Food. These beautiful tartlets with Tillamook Light Lemon Squeeze Yogurt mixed into the pastry crème make for a delicious fruity tartlet perfect to treat your Tillamama. Top it off with your mom’s favorite fruit for an extra special breakfast.

Cheddar Bacon Waffles
These waffles from the American Grilled Cheese Kitchen are a dangerous combination of sweet and savory. This is a special treatment we could all get used to!

By Amalya

When life gives you lemons, we say wake up early and surprise Mom with Lemon Poppy Seed Pancakes for Mother’s Day! This tangy, sweet and oh-so-satisfying combo of fresh, tart lemons, Tillamook French Vanilla Bean Yogurt, and crunchy poppy seeds is delicious on any given Sunday, but we think it’s particularly yummy as a special Mother’s Day treat.

Lemons are in recipes everywhere these days. And for good reason! They’re bright, tart, and they inspire all kinds of delicious delights (we got our own lemony inspiration here, here, and here). The lemon’s tanginess pairs so perfectly with the slightly sweet, cake-like consistency of these pancakes. Once we made ‘em, we knew they’d make the perfect centerpiece for our Mother’s Day brunch.

Overview
This recipe is simple and easily adaptable. While we made our pancakes from scratch using whole-wheat flour (for a healthy and sweet start to the day!), you can easily swap in all-purpose flour or a pancake mix—just be sure to add the Tillamook French Vanilla Bean Yogurt, lemon juice, lemon zest, and poppy seeds! These should be served warm (who could wait for them to cool, anyways!). We love pairing them with a dollop of Tillamook butter, pure maple syrup, and fresh berries on the side.

Ingredients
1½ cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-2 tablespoon sugar
1 6oz cup Tillamook French Vanilla Bean Yogurt
½ cup skim milk
3 tablespoon lemon juice
1 tablespoon lemon zest
2 large eggs
Poppy seeds (add to your liking)

Preparation
In a large bowl, mix together flour, baking powder, baking soda, salt, and sugar. In a medium bowl, mix together Tillamook French Vanilla Bean Yogurt, lemon zest, lemon juice, milk, and eggs. Pour dry ingredients into wet ingredients, mixing until combined. Then stir in poppy seeds.

Heat a lightly greased (we like using Tillamook Butter!) pan or griddle over medium heat. Cook until the pancake starts to bubble and they are golden brown and then flip.

What will you be cooking up for Mother’s Day? Take a pic and let us know @TillamookCheese or post a photo to our Facebook wall!

By Tillamook

The beauty of quiche is that you can make almost any flavor. Do you like bacon? Add it. Do you like spinach? Great, add that too. Once you know what ingredients you’re using, the only real question is, what cheese are you going to pile into your delicious quiche?

In an experiment to find out which Tillamook Cheese goes best with onion and leek quiche, I headed to the store and purchased both Tillamook Swiss Cheese and Shredded Tillamook Sharp Cheddar. I divided the recipe below in half and used Swiss in one and sharp cheddar in the other.

Placing two quiche on everyone’s plate, my friends were asked to pick their favorite. That’s when disaster struck. No one was willing to pick a favorite. It turns out both Swiss and Sharp Cheddar are excellent in quiche. I walked away from this experience learning that whatever Tillamook Cheese is in your fridge, it can be used in a quiche. My next experiment will be with bacon and Tillamook Smoked Medium Cheddar. I have a filling it will be a hit.

Ingredients
1 box frozen puff pastry
1-2 tablespoons olive oil
½ yellow onion
1 leek
6 eggs
1 cup heavy cream
1 cup of your favorite grated Tillamook Cheese
2 tablespoons chopped parsley
Salt and pepper
6 tablespoons melted Salted Tillamook Butter

Preparation
Let the puff pastry defrost and preheat oven to 350 degrees. Thinly chop both the onion and the leek then add 1 tablespoon of olive oil to a sauté pan and cook the onion and leek over medium low heat until translucent (5-10 minutes). Let the ingredients cool.

While the onions and leeks are cooking, combine eggs, cream, Tillamook Cheese, chopped parsley, salt, and pepper. After, stir in the cooked leeks and onions and set aside.

Carefully remove one sheet of puff pastry and place on a cutting board. Cover the puff pastry with melted butter using a brush and add another puff pastry onto of the butter. Repeat until you have 4 layers covered with butter.

Cut the puff pastry into squares slightly larger than your circular tins. We used mini muffin tins with a 2 inch diameter and cut our pastry squares to 2¾ inches. You want your puff pastry to be able to line the wall of your tin.

Fill your pastry cups about ⅔ of the way to the top and place in the oven for about 12 minutes or until golden brown. Enjoy!

By Kelly

Mexican Bell Stuffed Peppers with Monterey Jack Cheese!

I love crock pots! When I first moved away from home it was one of the first kitchen accessories I got myself. I had to get one of the largest ones I could find so I could fill it up and make a huge delicious meal to enjoy with friends. In fact, I think they’re so fabulous that they shouldn’t just be used for comfort food or soup in the Winter… they can still work magic in the kitchen in the Spring! Here’s a round-up Spring crockpot recipes to enjoy this year:

1. Crock Pot Mexican Stuffed Bell Peppers topped off with Monterey Jack Cheese.

2. This Cauliflower and Broccoli in Swiss Cheese Sauce recipe is a great side for any spring meal! Tillamook Swiss Cheese adds a sweet nutty flavor to these vegetables!

3. Lasagna in a slow cooker?! That’s right, start up the crockpot with this Vegetarian Lasagna featuring Tillamook Shredded Mozzarella and you’ll have a yummy Spring dinner with little effort.

4. I don’t know about you, but tacos are a spring stable in my house. With this Chicken Tacos recipe you’ll be able to make simple, delicious tacos and top them off with Tillamook Cheese and Sour Cream!

5. You might not think spring when you first look at this Spinach Artichoke Dip recipe, but if you had the foresight to start your spring garden and plant some spinach then all you have to do is skip to the garden, harvest your spinach, throw in the artichoke hearts, cheese, and sour cream, and you’ll have the freshest spinach artichoke dip anyone has ever tasted.

What other recipes will you be cooking up in your crockpot this Spring?

By Laura

Bacon, there’s no denying it’s delicious on just about everything (especially things involving cheese!)  So, after a little research, I decided to take on the challenge of making my own.

I found this great video tutorial, which I used to guide me through the process.

Here’s a summary of the steps involved and some snapshots from my process:

1. Pick up a pork belly from your local butcher. Ask them to leave the skin on the pork belly. This helps develop the flavor, and you can cut it off after it’s smoked.

2. Cut the pork belly into manageable chunks so each chunk can fit in its own big Ziploc bag. Add the spices and sugar/salt rub to the pork belly and then put the pork into the Ziploc bags. Set the bags in a cool area. (I used my garage in the winter. This is ideal because the temperature doesn’t change too much.) If you have an outside fridge that isn’t opened that often that would work, too.

3. Mid-week, move the bag around to make sure the sauce has been created (the salt extracting liquid from the pork belly mixing with the spices) and is fully covering the pork-belly. 

4. Take the pork belly out of the bags, rinse off, and allow it to dry for 24 hours. You can let it sit on an oven rack (but make sure no one turns on the oven!) The above photo is what it looks like after drying for 24 hours.

5. Smoke the pork belly in a smoker according to the directions, but make adjustments based on the size of pork belly you buy.

6. Cut off the skin once the pork belly has cooled.

7. Use a slicer to slice up the bacon.

Would you take on this challenge at home? It was a lot of work, but absolutely delicious!

By Mary