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.
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.