Weedon flower cheese burger with bacon caramel

WEEDON FLOWER CHEESE BURGER WITH BACON CARAMEL

Portions : 4 - Preparation time : 10 minutes - Cooking time : approx. 10 minutes

Ingredients

• 4 slices Le Fleur de Weedon cheese
• 500 g (1 lb) medium-lean ground beef
• 15 ml (1 tablespoon) concentrated beef broth
• 4 brioche burger buns
• 60 ml (4 tbsp.) mayonnaise
• Salt and pepper to taste
• Bacon caramel
• 8 slices bacon, finely chopped
• 2 garlic cloves, minced
• 120 ml (8 tbsp.) maple syrup
• 15 ml (1 tbsp.) horseradish
• 1 red onion, thinly sliced
• Salt and pepper to taste

Preparation

1. Preheat barbecue to maximum heat
2. In a bowl, combine ground meat, beef bouillon concentrate, pepper and form burger patties large enough to fit burger buns.
3. In a bowl, combine bacon, garlic, maple syrup, horseradish, red onion and a little salt and pepper.
4. Cook the prepared mixture on a barbecue mat for approx. 5 minutes, until it has stewed and caramelized. Remove and set aside.
5. On the barbecue grill, sear the meat patties for 2 to 3 minutes on each side, then continue cooking indirectly for a few minutes, depending on desired doneness.
6. Toast the burger buns.
7. For each bun, spread mayonnaise, meat patties, bacon caramel, slices of Swiss-style cheese and close burgers.

GRILLED CHEESE CURDS

Portions : 4 - Preparation : 10 minutes - Cooking time : 5 to 8 minutes

Ingredients

• 8 slices sandwich bread
• 60 ml (4 tablespoons) butter
• 60 ml (4 tablespoons) cranberry jam
• 500 ml (2 cups) Le Quotidien en Grains Cheddar cheese
• 4 slices cooked ham

Preparation

1. Preheat barbecue to medium.
2. Butter bread slices on 1 side.
3. Spread jam on 4 slices, then add half the cheese curds.
4. For each sandwich, place a slice of ham and finish spreading the remaining cheese curds, then close the sandwiches.
5. On the barbecue grill, brown the sandwiches indirectly (off the heat and with the lid closed), for 5 to 8 minutes. Turn sandwiches halfway through cooking to brown each side.

GRILLED CHEESE BITES

Portions : 4 - Preparation : 5 minutes - Cooking : 4 to 6 minutes

Ingredients

• 1 Paillasson de l'Isle d'Orléans cheese
• 4 basil leaves, finely chopped
• 60 ml (4 tablespoons) olive oil
• 30 ml (2 tbsp.) honey
• 12 cherry tomatoes, halved

Preparation

1. Preheat barbecue to maximum heat.
2. On the grill, sear the cheese for 2 to 3 minutes on each side.
3. Cut cheese into large cubes.
4. In a bowl, combine the cherry tomatoes, olive oil, honey and basil. Adjust seasoning.
5. Divide the cheese cubes between the serving dishes, followed by the seasoned tomatoes.