Cedar Planked Burgers

This recipe is courtesy of Bobby Flay on Food Network

Bobby says, “This recipe proves that cedar plank cooking is not just for salmon anymore. Cooking burgers over cedar planks creates amazing flavor, infusing every bite with smoky complexity. This is a fun and creative way to serve hamburgers at your next outdoor barbecue.”

INGREDIENTS:

Grilled Mushrooms and Onions:

• 4 portobello mushrooms, stems removed
• 4 shiitake mushrooms, stems removed
• 2 Walla Walla onions, peeled and cut into 1/4- inch slices
• Canola oil
• Salt and freshly ground black pepper

Burgers:

• 2 untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 2 hours
• 1 1/2 pounds ground chuck (80-percent lean)
• 1 cup Red Wine Barbeque Sauce, recipe follows
• 8 slices good-quality aged white Cheddar
• 4 hamburger buns, split and lightly toasted on the grill

Red Wine Barbecue Sauce:

• 1 1/4 cups ketchup
• 2 tablespoons ancho chili powder
• 2 tablespoons honey
• 2 tablespoons molasses
• 2 tablespoons dark brown sugar
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon paprika
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon chili de arbol or cayenne
• 1 canned chipotle chili in adobo, chopped
• 2 cups dry red wine, such as pinot noir

INSTRUCTIONS:

1. For the grilled mushrooms and onions: Prepare your grill for direct and indirect heat. Brush the portobello mushrooms, shiitake mushrooms and onions with oil on both sides and season with salt and pepper. Grill over direct heat on both sides until slightly charred and just cooked through, 4 to 5 minutes per side. Reserve for the burgers.
2. For the burgers: Remove the planks from the water and place them over direct heat for about 2 minutes per side. Remove the planks from the grill and brush the top side with oil.
3. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Brush with canola oil and sprinkle with salt and pepper. Put the burgers on the grill over direct heat and cook until nicely charred, about 3 minutes. Flip and cook until the second side is charred, about 3 minutes. Place 2 burgers on each cedar plank. Put the planks over indirect heat, brush each burger with 1 tablespoon Red Wine Barbeque Sauce and top each with 2 slices of cheese. Cover the grill to melt the cheese and finish cooking, about 5 minutes.
4. Put the burgers on the bottom buns and top each with more barbeque sauce, some mushroom caps, some grilled onions and the top bun. Serve immediately.
5. Combine the ketchup, 1 cup water, ancho chili powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, chili de arbol, and chipotle chili in a medium saucepan over medium heat. Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally.
6. Meanwhile, bring the wine to a simmer in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 20 minutes. Stir the reduced wine into the sauce. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. (The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.)

OVEN USE:

Place the oven rack in the middle position and preheat oven to 400 degrees Celsius.

When using a grilling plank be sure to put plank on a cookie sheet or place foil underneath to catch drips.

Once the planked food is in the oven turn temperature down to 375.

BBQ USE:

Turn BBQ on high to warm up

Once hot, place your rubbed or marinated food on the plank, skin side down, and onto one side of the BBQ, reduce only that sides temperature to low. Reduce the other sides temperature to medium. (If you have an extremely hot BBQ consider turning the plank side burner off after the plank has started to smolder)

The plank should start to crackle and smolder. This creates the smoke!

Check your plank occasionally, if you have a flare up, which is normal, use a spray bottle filled with water to spritz out the flames. You want your plank to be smoldering, not flaming. Make sure while you’re checking your plank that a very minimal amount of smoke escapes.

Remember that when cooking with a cedar plank your cooking time will double!

When cooked to desired tenderness, carefully remove plank and place on a cookie sheet or foil before plating.

Enjoy!