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 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

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

This Cheeseburger uses waffles for buns!

It turns out, there’s a day for everything! As a nation we celebrate everything from National Butterscotch Pudding Day (September 19th) to National Hug an Australian Day (April  26th) but I have found my favorite day of the year! September 18 happens to be National Cheeseburger Day! Nothing says happiness to me like an ooey gooey cheeseburger and I plan on being happy all day long!

We all know the classic cheeseburger but did you know, there are several ways to celebrate this awesomest (yes, that’s a word) day? Here are a few celebratory recipes I stumbled upon after doing extensive cheeseburger research:

1. Cheeseburger Soup
2. Cheeseburger Pizza
3. Cheeseburger Tacos
4. Waffle Cheeseburger
5. Cheeseburger Nachos
6. Quesus Cheeseburger

After a day of sampling cheeseburgers in all their glorious forms, I plan on curling up in my cheeseburger bed. Okay, that last part might not be true but it sure looks comfortable! You can help me celebrate this tastiest of days but letting me know your favorite form of the classic cheeseburger!

In case you don’t want to go to all the trouble of cooking yourself, come on over to The Tillamook Cheese Factory  where we’re cooking up the Pepper Jack Jumbo Burger: a ½ pound burger patty stuffed with lots of Tillamook Peper Jack Cheese topped off with crisp pepper bacon, smoky roasted poblano pepper, lettuce and tomato!

By Kelly