Best 2 Cedar Planked Burger Recipes
Indulge in a symphony of flavors with our cedar plank burger, a culinary masterpiece that elevates the classic burger to new heights. This innovative recipe transforms ordinary ground beef into a juicy, smoky, and aromatic patty, cooked to perfection on a bed of aromatic cedar planks. The smoky essence of the cedar infuses the burger with a unique and irresistible flavor, while the plank cooking method ensures an evenly cooked and tender patty. Accompanying this exceptional burger are three tantalizing recipes: a zesty avocado crema, a refreshing tomato-cucumber salsa, and a tangy horseradish sauce. These condiments add layers of flavor and texture, creating a harmonious balance of tastes that will delight your palate. Get ready to embark on a culinary journey like no other with our cedar plank burger, a dish that promises an unforgettable taste experience.
Here are our top 2 tried and tested recipes!
CEDAR-PLANKED BURGER
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
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.
Tips:
- Choose the right cedar plank. Look for a plank that is at least 1 inch thick and has a smooth surface. Avoid planks that are cracked or warped.
- Soak the cedar plank before using it. This will help to prevent the plank from burning and will also help to infuse the burgers with a delicious smoky flavor.
- Preheat your grill to medium heat. If your grill is too hot, the burgers will cook too quickly and will not have a chance to develop a nice smoky flavor.
- Cook the burgers over indirect heat. This means that the burgers should not be directly over the flame. If you are using a gas grill, turn off the burner under the burgers. If you are using a charcoal grill, move the coals to one side of the grill and place the burgers on the other side.
- Cook the burgers for 10-12 minutes per side. The burgers should be cooked to an internal temperature of 160 degrees Fahrenheit.
- Let the burgers rest for 5 minutes before serving. This will help the juices to redistribute throughout the burgers.
Conclusion:
Cedar plank grilling is a great way to cook burgers. The cedar plank infuses the burgers with a delicious smoky flavor, and the burgers cook evenly and stay juicy. Whether you are a beginner or an experienced griller, you will love this recipe for cedar plank burgers. So fire up your grill and give it a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
