Cedar Planked Burger Recipes

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CEDAR PLANKED BURGERS



Cedar Planked Burgers image

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."

Provided by Bobby Flay

Time 3h35m

Yield 4 servings

Number Of Ingredients 22

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
2 untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 2 hours (available at hardware stores)
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
1 1/4 cups ketchup
2 tablespoons ancho chile 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 chile de arbol or cayenne powder
1 canned chipotle chile in adobo, chopped
2 cups dry red wine, such as pinot noir

Steps:

  • For the grilled mushrooms and onions: Prepare a charcoal 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.
  • 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.
  • 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.
  • 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.
  • 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. Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally.
  • 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.)

CEDAR-PLANKED BURGER



Cedar-Planked Burger image

Categories     Sauce     Side     Simmer     Boil

Yield serves 4

Number Of Ingredients 29

2 untreated cedar planks, each about 5 x 12 inches
2 tablespoons extra virgin olive oil
1 1/2 pounds assorted mushrooms (cremini, shiitake caps, morel, oyster), coarsely chopped
2 shallots, thinly sliced
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Canola oil, for brushing
1 1/2 pounds ground chuck (80 percent lean)
Red Wine Barbecue Sauce (recipe follows)
8 (1/8-inch-thick) slices aged cheddar cheese
4 hamburger buns, split and warmed
RED WINE BARBECUE SAUCE
2 tablespoons olive oil
2 large shallots, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons ground ancho chile
1 tablespoon smoked sweet Spanish paprika
1/4 teaspoon ground chile de árbol or cayenne
1 cup dry red wine, such as Pinot Noir
1 cup ketchup
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground black pepper
(makes about 1 cup)

Steps:

  • Submerge the cedar planks in cold water and soak for at least 1 hour.
  • Preheat the oven to 400°F.
  • Heat the olive oil in a large sauté pan over high heat. Add the mushrooms and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the shallots and cook until the mushrooms are golden brown, about 5 minutes longer. Stir in the thyme and season with salt and pepper.
  • Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with canola oil.
  • Raise the oven temperature to 425°F.
  • Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger and then make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • Place 2 burgers on each plank, leaving a few inches between the burgers. Brush the tops of the burgers with some of the barbecue sauce and place the planks in the oven. Cook, basting with some of the sauce every few minutes, until the burgers reach the desired doneness, 10 to 12 minutes for medium-rare. Top each burger with 2 slices of cheese during the last minute of cooking.
  • Remove from the oven and top each burger with a large spoonful of the mushrooms. Serve the warm buns on the side.
  • RED WINE BARBECUE SAUCE
  • Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Add the ground ancho, paprika, and ground chile de árbol and cook for 30 seconds. Raise the heat to high, add the wine, and boil until completely evaporated.
  • Add the ketchup and 1/2 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
  • Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.

CEDAR-PLANKED BURGER



Cedar-Planked Burger image

From Bobby Flay

Provided by Lynette !

Categories     Burgers

Time 1h25m

Number Of Ingredients 28

2 untreated cedar planks, 5x12 inches each
1 1/2 lb mushrooms, assorted (cremini, shitake caps, morel, oyster), coarsely chopped
2 shallots, thinly sliced
1 Tbsp fresh thyme, finely chopped
kosher salt
black pepper, freshly ground
1 1/2 lb ground chuck
red wine barbecue sauce
8 slice aged cheddar cheese, 1/8 inch thick
4 hamburger buns, split and warmed
RED WINE BARBECUE SAUCE
2 Tbsp olive oil
2 large shallots, coarsely choppet
2 clove garlic, coarsely chopped
2 Tbsp ground ancho chile
1 Tbsp smoked sweet paprika
1/4 tsp ground chile de arbol or cayenne
1 c pinot noir
1 c ketchup
1 Tbsp dijon mustard (heaping tablespoon)
1 Tbsp red wine vinegar
1 Tbsp worcestershire sauce
1 chipotle chile in adobo, chopped
2 Tbsp dark brown sugar
1 Tbsp honey
1 Tbsp molasses
kosher salt
black pepper, freshly ground

Steps:

  • 1. Submerge the cedar planks in cold water and soak for at least 1 hour.
  • 2. Preheat the oven to 400°F.
  • 3. Heat the olive oil in a large sauté pan over high heat. Add the mushrooms and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the shallots and cook until the mushrooms are golden brown, about 5 minutes longer. Stir in the thyme and season with salt and pepper.
  • 4. Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with canola oil.
  • 5. Raise the oven temperature to 425°F.
  • 6. Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger and then make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • 7. Place 2 burgers on each plank, leaving a few inches between the burgers. Brush the tops of the burgers with some of the barbecue sauce and place the planks in the oven. Cook, basting with some of the sauce every few minutes, until the burgers reach the desired doneness, 10 to 12 minutes for medium-rare. Top each burger with 2 slices of cheese during the last minute of cooking.
  • 8. Remove from the oven and top each burger with a large spoonful of the mushrooms. Serve the warm buns on the side.
  • 9. RED WINE BARBECUE SAUCE
  • 10. Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Add the ground ancho, paprika, and ground chile de árbol and cook for 30 seconds. Raise the heat to high, add the wine, and boil until completely evaporated.
  • 11. Add the ketchup and 1/2 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
  • 12. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.

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