No Image
prep time
1 Hr
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 - untreated cedar planks, 5x12 inches each
- 1 1/2 pounds mushrooms, assorted (cremini, shitake caps, morel, oyster), coarsely chopped
- 2 - shallots, thinly sliced
- 1 tablespoon fresh thyme, finely chopped
- - kosher salt
- - black pepper, freshly ground
- 1 1/2 pounds ground chuck
- - red wine barbecue sauce
- 8 slices aged cheddar cheese, 1/8 inch thick
- 4 - hamburger buns, split and warmed
- RED WINE BARBECUE SAUCE
- 2 tablespoons olive oil
- 2 large shallots, coarsely choppet
- 2 cloves garlic, coarsely chopped
- 2 tablespoons ground ancho chile
- 1 tablespoon smoked sweet paprika
- 1/4 teaspoon ground chile de arbol or cayenne
- 1 cup pinot noir
- 1 cup ketchup
- 1 tablespoon dijon mustard (heaping tablespoon)
- 1 tablespoon red wine vinegar
- 1 tablespoon worcestershire sauce
- 1 - chipotle chile in adobo, chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 tablespoon molasses
- - kosher salt
- - black pepper, freshly ground
How To Make cedar-planked burger
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Step 1Submerge the cedar planks in cold water and soak for at least 1 hour.
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Step 2Preheat the oven to 400°F.
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Step 3Heat 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.
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Step 4Remove 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.
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Step 5Raise the oven temperature to 425°F.
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Step 6Divide 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.
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Step 7Place 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.
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Step 8Remove from the oven and top each burger with a large spoonful of the mushrooms. Serve the warm buns on the side.
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Step 9RED WINE BARBECUE SAUCE
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Step 10Heat 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.
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Step 11Add 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.
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Step 12Transfer 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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