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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.


4 servings

Total Time

30 minutes + soaking

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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, 34 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.

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