Lunch / Dinner
Planked Cheeseburgers with Special Sauce
While cooking salmon on planks is already popular, other fatty cuts of meat yield equally great results. And the benefits are numerous — it’s fairly simple, impressive, versatile, and most of all, really flavorful. Cooking burgers over cedar planks gives the meat amazing flavor and infuses every bite with subtle smoke. The special sauce — with mayonnaise, ketchup, relish and mustard — really takes these cheeseburgers over the top.
FOR THE SAUCE, WHISK:
FOR THE CHEESEBURGERS, SHAPE:
Prepare grill for two-zone grilling, heating two center burners to low heat and two outer burners to medium-high heat to maintain a temperature of 450–500°.
For the sauce, whisk together mayonnaise, ketchup, pickle relish, and mustard; season with salt and pepper.
For the cheeseburgers, shape chuck into four 6-oz. patties, slightly larger than the rolls, using a 5-inch biscuit cutter. Season patties with salt and pepper.
Arrange soaked planks on grill over outer burners until planks begin to smoke, 3–4 minutes. Flip planks and arrange over center burners.
Cook patties on planks, covered, until a thermometer inserted into centers registers 150–155°, about 10 minutes. Place Cheddar on patties and allow to melt, 2 minutes. Transfer cheeseburgers to a plate, tent with foil, and let rest 5 minutes. Serve cheeseburgers on rolls with lettuce, tomatoes, onions, and sauce.
% Daily Value*
Total Fat 36g 55%
Saturated Fat 12g 60%
Cholesterol 126mg 42%
Sodium 1028mg 42%
Carbs 37g 12%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.