Cedar Plank Burger with Red Wine BBQ Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 untreated cedar planks (5x12") 2 tbsp olive oil 1 1/2 lb mushrooms, coarsely chopped 2 shallots, thinly sliced 1 tbsp fresh thyme, finely chopped salt & pepper 1 1/2 lb ground chuck (80% lean) 8 - 1/8" thick sliced aged cheddar cheese 4 hamburger buns, warmed RED WINE BBQ SAUCE: 2 tbsp olive oil 2 large shallots, coarsely chopped 2 garlic cloves, coarsely chopped 2 tbsp ground ancho chile 1 tbsp smoked paprika 1/4 tsp ground chile de arbol or cayenne 1 cup dry red wine (pinot noir) 1 cup ketchup 1 heaping tbsp Dijon mustard 1 tbsp red vine vinegar 1 tbsp Worcestershire sauce 1 canned chipotle chile in adobo, chopped 2 tbsp dark brown sugar 1 tbsp honey 1 tbsp molasses salt & pepper
			RED WINE BBQ SAUCE: Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3-4 min. Add the ground ancho, paprika and ground chile de arbol and cook for 30 sec. Raise the heat to high, add 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 min. Add mustard, vinegar, Worcestershire, chipotle, brown sugar, honey and molasses and simmer, stirring occasionally, until thickened, about 10 min. Transfer the mixture to a food processor and puree until smooth. Season with salt & pepper. Pour into a bowl and allow to cool at room temp. Sauce will keep for 1 week in a tightly sealed container in the refrigerator BURGERS: Submerge planks in cold water and soak for at least 1 hour. Preheat oven to 400 degrees Heat the olive oil in a large skillet over hit heat. Add mushrooms and cook util soften. Add shallots and cook until the mushrooms are golden brown, about 5 min longer. Stir in the thyme and season with salt and pepper. Remove the planks from water, put them on a baking sheet and place in over for 15 min. Remove and brush the tops of the planks with canola oil. Raise the oven to 425 degrees. Divide the meat into 4 equal portions. Form each portion loosely into 3/4” thick burgers and season both sides of each burger with salt and pepper. Then make a deep depression in the center with your thumb. Place 2 burgers on each plank, leaving a few inch between burgers. Brush the top of the burgers with some of the BBQ sauce and place in the oven. Cook basting with some of the BBQ sauce every few minutes until the burgers reach the desired doneness, 10-12 min for medium rare. Top each with 2 slices of cheese during the last min of cooking. Remove from oven and plate. Pour a large spoon of the BBQ sauce on top of each followed by a large spoonful of mushrooms, serve the warm buns on the side.