Recipe

Hosted By
DnD

		Cedar Planked Burgers
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

RED WINE BARBECUE SAUCE:

2 tablespoons olive oil

2 large shallots, coarsely chop

2 garlic cloves, chopped

2 tablespoons ancho chile

1 tablespoon smoked paprika

1/4 teaspoon chile de arbol or cayenne

1 cup Pinot Noir

1 cup ketchup

1 heaping tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon Worestershire sauce

1 canned chipotle chili in adobo sauce

2 tablespoons dark brown sugar

1 tablespoon honey

1 tablespoon molasses

Kosher salt and fresh ground black pepper

BURGER:

2 untreated cedar planks, each 5 x 12in

2 tablespoons olive oil

1 1/2 lb cremini mushrooms

2 shallots, thinly sliced

1 tablespoon finely chopped fresh thyme

Kosher salt and fresh ground black pepper

Canola oil, for brushing

1 1/2 lb ground chuck (80 percent lean)

8 slices aged cheddar cheese

4 hamburger buns

RED WINE BARBECUE SAUCE: Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3-4 minutes. Add the ground ancho, paprika, and ground chile de arbol and cook for 30 seconds. Raise the heat to high, add wine, and boil until completely evaporated. Add the ketchup and 1/2 cup water and bring to 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 & pepper. Pour into a bowl and allow to cool to room temp. Sauce will keep for 1 week in a tightly sealed container stored in the fridge. BURGER: Submerge the cedar planks in cold water for 1 hour. Heat the olive oil in a large saute over high heat, add mushrooms and cook stirring occasionally until they begin to soften, about 5 minutes. Add shallots and cook until the mushrooms are golden brown, about 5 minutes longer. Stir in the thyme and season with salt & pepper. 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. Season with salt and pepper. Put the 2 burgers on each cedar plank. Put the planks over indirect heat, cook basting with more bbq sauce every few minutes until done. Top each burger 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 barbecue sauce and mushrooms, and the top bun. Serve immediately.