Cedar Planked Burgers

Serves: 3

Jacklyn McClure

1 January 1970

Based on User reviews:

47

Spice

54

Sweetness

52

Sourness

40

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

4

Portobello Mushrooms (stems removed)

4

Shiitake Mushrooms (stems removed)

2

Onions (walla walla, peeled and cut into 1/4-inch slices)

1

Canola Oil

1

Salt

1

Ground Black Pepper (freshly)

2

Waters (untreated cedar planks, each about 5 by 12 inches, soaked in to cover for at least 2 hours available at hardware stores)

8

White Cheddars (slices good-quality aged)

1.25 cups

Ketchup

2 tbsps

Ancho Chile (powder)

2 tbsps

Honey

2 tbsps

Molasse

2 tbsps

Dark Brown Sugar

1

Dijon Mustard (heaping tablespoon)

1 tbsp

Paprika

1 tbsp

Red Wine Vinegar

1 tbsp

Worcestershire Sauce

1 tsp

Chile De Arbol

2 cups

Red Wine (dry, such as pinot noir)

Directions:

1

Watch how to make this recipe

2

For the grilled mushrooms and onions: Prepare a charcoal grill for direct and indirect heat

3

Brush the portobello mushrooms, shiitake mushrooms and onions with oil on both sides and season with salt and pepper

4

Grill over direct heat on both sides until slightly charred and just cooked through, 4 to 5 minutes per side

5

Reserve for the burgers

6

For the burgers: Remove the planks from the water and place them over direct heat for about 2 minutes per side

7

Remove the planks from the grill and brush the top side with oil

8

Divide the meat into 4 equal portions (about 6 ounces each)

9

Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb

10

Brush with canola oil and sprinkle with salt and pepper

11

Put the burgers on the grill over direct heat and cook until nicely charred, about 3 minutes

12

Flip and cook until the second side is charred, about 3 minutes

13

Place 2 burgers on each cedar plank

14

Put the planks over indirect heat, brush each burger with 1 tablespoon Red Wine Barbeque Sauce and top each with 2 slices of cheese

15

Cover the grill to melt the cheese and finish cooking, about 5 minutes

16

Put the burgers on the bottom buns and top each with more barbeque sauce, some mushroom caps, some grilled onions and the top bun

17

Serve immediately

18

Combine the ketchup, 1 cup water, ancho chile powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, chile de arbol, and chipotle chile in a medium saucepan over medium heat

19

Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally

20

Meanwhile, bring the wine to a simmer in a small saucepan over medium heat

21

Simmer until reduced to 1 cup, about 20 minutes

22

Stir the reduced wine into the sauce

23

Season with salt and pepper

24

Pour into a bowl and allow to cool at room temperature

25

(The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container)