Cedar Planked Burgers

Name: Cedar Planked Burgers
Ingredients: 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; freshly ground black pepper; 2 untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 2 hours; 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 chili 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 chili de arbol or cayenne; 1 canned chipotle chili in adobo, chopped; 2 cups dry red wine, such as pinot noir

bccoastalgrillingplanks.com

Cedar plank-grilled burgers infused with smoky flavor, topped with grilled mushrooms and onions, and served with red wine barbecue sauce. Perfect for your next outdoor BBQ!

View full recipe on bccoastalgrillingplanks.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bccoastalgrillingplanks.com.

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Cooking tools:

Cedar plank
Grill
Kitchen scale
Spray bottle
Pastry brush
Oven
Stove
Baking sheet
Aluminum foil
Saucepan
Mixing bowl
Spoon
Spatula
Chef's knife
Cutting board
Measuring cup
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Airtight container
Refrigerator
Tongs

Ingredients

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
freshly ground black pepper
2 untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 2 hours
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 chili 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 chili de arbol or cayenne
1 canned chipotle chili in adobo, chopped
2 cups dry red wine, such as pinot noir