RECIPES: Recipe Details
Cedar-planked Beef-Bacon-Mushroom Burger with Smoked Gouda and Rustic Tomato Salsa
Plank grilling is very common in Alaska for a variety of meats and fish. Legend has it that American Indians have used this style for centuries, believing that it lends to healing and powers. This recipe allows the backyard chef to be inspired by this unique and delicious culinary technique. In this recipe the smoky flavor of the plank enhances the tasty beef, portobello mushroom and bacon within the burger. Topping the burger with the Smoked Gouda and Rustic Tomato Salsa, you've got a winning woodsy combination! Enjoy!
4 Cedar Planks
3 Tbsp. butter, room temperature
1/2 tsp. seasoning salt
4 Roma tomatoes
5 tsp. minced garlic, separated
3 tsp. fresh basil, chopped
1 tsp. lemon juice
1/8 cup olive oil
1/2 tsp. liquid smoke
1 tsp. salt
1/2 tsp. black pepper, freshly ground
1/2 tsp. sugar
3/4 pound ground chuck
3/4 pound ground sirloin
1 med. Portobello mushroom, cleaned and finely diced
2 small shallots, finely diced
3/4 cup real bacon bits
4 Tbsp. hickory flavored barbecue sauce
6 slices smoked Gouda cheese, 1/2â€ thick
6 Country Potato Hamburger Rolls
6 full romaine lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high setting.
Completely submerge cedar planks in water. While planks are soaking, do all prep work noted below. Note: planks can soak in water from 30 minutes to 24 hours. The more soaking time, the smokier the flavor of the grilling and the less likely chance of burning will occur.
To prepare seasoned butter: Combine butter and seasoning salt in small mixing bowl. Mix thoroughly; transfer to sheet of plastic wrap and roll into log. Refrigerate until ready for use.
To prepare Rustic Tomato Salsa: Finely dice tomatoes and place in medium mixing bowl. Add 3 tsp. garlic, basil, lemon juice, olive oil, liquid smoke, salt, pepper and sugar. Set aside, at room temperature.
To prepare patties: In large mixing bowl combine ground chuck, ground sirloin, mushroom, shallots, remaining 2 tsp. garlic, bacon and barbecue sauce. Mix well until combined (but donâ€™t over handle or burgers will become too compressed) and form into six, 1/2" patties. Be sure and make the burger fit 1/4" beyond the size of the bun (to allow for shrinkage.)
Remove seasoned butter from refrigerator and allow to sit at room temperature.
Remove cedar planks from water and place on work surface. Place patties directly onto cedar planks. Place planks onto medium/high grilling surface. Close lid and grill for 12-18 minutes, or until internal temperature reaches 165 degrees, or burgers reach desired doneness. (There is no need to flip the burgers; they will cook completely without turning, so keep grill lid closed as much as possible.) Keep a water bottle on hand in case the plank flames. If flaming occurs, pour water over flame, being careful not to splash water on the burgers.
Place one slice of Gouda cheese on each patty and allow to slightly melt. Place rolls, cut side down, onto outer edge of grill to toast lightly. Remove rolls and burgers from grill.
To assemble burgers, spread seasoned butter on inside of roll tops and bottoms. Place one lettuce leaf on each roll bottom. Add patty and top with generous amount of Rustic Tomato Salsa. Add the roll tops and serve.
Moist burger, featuring an amazing flavor! Enjoy!