National Burger Day Recipe: Smoked Beech Wood Cheese Smash Burger with Caramelised Hot Honey Miso Bacon

Here's the ultimate cheeseburger recipe for National Burger Day (21st August). Two juicy Beacon Farms smash burgers grilled hot and fast, layered with naturally cold-smoked Snowdonia Cheese Co Beech Wood Cheddar and crispy hot honey glazed bacon. With rich beefy flavours thanks to the blend of Beacon Farms' grass-fed heritage breed cattle carefully mixed with the right balance of fat for flavour and succulence, and creamy full-flavoured cheese, it's incredible served with miso hot honey mayo and pickled red onions.

Snowdonia Cheese Co's naturally smoked Beech Wood Cheddar has just won GOLD in the 2025 International Cheese and Dairy Awards (ICDA). Sweet, smooth and with a delicate smoky aroma reminiscent of crackling campfires, the butter yellow cheese is naturally smoked by Snowdonia over beechwood using traditional techniques, creating an exceptionally rich flavour, mellow depth and warmth. 

Serves 2

Ingredients

4 x 125g Beacon Farms smash beef burger balls

4 rashers of Beacon Farms traditionally dry cured free range smoked streaky bacon

100g Snowdonia Cheese Co Beech Wood cheese

2 tbsp Snowdonia Cheese Co Hot Honey

Splash of your favourite beer or cider

2 soft brioche burger buns

Pickled red onion

For the sauce

2 tbsp mayonnaise

1 tsp miso

2 tsp Snowdonia Cheese Co Hot Honey

Method

Set your barbecue for direct high heat (around 250c) with a cast iron plancha on the grill. 

In a bowl, combine the mayonnaise, miso and hot honey and set aside.

Cook the bacon until crispy - while it cooks, brush with 2 tablespoons of hot honey and let it bubble and caramelise. Remove and set aside.

Lightly oil the plancha. Place two burger balls down at a time, spaced apart. Use a burger press to firmly smash each one flat. Season with salt and pepper. Cook for 1-2 minutes on each side until a crust forms.

Place a slice of Beech Wood cheese on top. Splash a little beer or cider next to the burger and place a cloche over to trap the steam and melt the cheese - approx 30 seconds.

Toast the buns cut-side down on the grill. 

To assemble, dollop the mayonnaise mix onto the heel of both buns. Place the red onion pickles on top, followed by two cheese topped patties. Finally, lay the bacon on top and place the crown of the bun on top.

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Images here - Credit Nick Hook

Snowdonia Beech Wood Cheddar 200g - RRP £5.25