Cooking over cedar planks creates amazing flavor, infusing every bite with smoky complexity. And so I decided it was time for salmon to share the cedar love and give burgers some of that star treatment. It works. Since this is, after all, a method born in the Pacific Northwest, it only seems right to outfit the burger with toppings inspired by the region. A barbecue sauce made with Pinot Noir—the grape that put Oregon’s wine on the map—and an earthy sauté of wild mushrooms flavorfully fit the bill.

　　

Ingredients

serves 4

　　2 untreated cedar planks, each about 5 x 12 inches

　　2 tablespoons extra virgin olive oil

　　1 1/2 pounds assorted mushrooms (cremini, shiitake caps, morel, oyster), coarsely chopped

　　2 shallots, thinly sliced

　　1 tablespoon finely chopped fresh thyme

　　Kosher salt and freshly ground black pepper

　　Canola oil, for brushing

　　1 1/2 pounds ground chuck (80 percent lean)

　　Red Wine Barbecue Sauce (recipe follows)

　　8 (1/8-inch-thick) slices aged cheddar cheese

　　4 hamburger buns, split and warmed

　　

RED WINE BARBECUE SAUCE

2 tablespoons olive oil

　　2 large shallots, coarsely chopped

　　2 cloves garlic, coarsely chopped

　　2 tablespoons ground ancho chile

　　1 tablespoon smoked sweet Spanish paprika

　　1/4 teaspoon ground chile de árbol or cayenne

　　1 cup dry red wine, such as Pinot Noir

　　1 cup ketchup

　　1 heaping tablespoon Dijon mustard

　　1 tablespoon red wine vinegar

　　1 tablespoon Worcestershire sauce

　　1 canned chipotle chile in adobo, chopped

　　2 tablespoons dark brown sugar

　　1 tablespoon honey

　　1 tablespoon molasses

　　Kosher salt and freshly ground black pepper

　　(makes about 1 cup)

　　

Step 1

Submerge the cedar planks in cold water and soak for at least 1 hour.

　　

Step 2

Preheat the oven to 400°F.

　　

Step 3

Heat the olive oil in a large sauté pan over high heat. Add the mushrooms and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the shallots and cook until the mushrooms are golden brown, about 5 minutes longer. Stir in the thyme and season with salt and pepper.

　　

Step 4

Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with canola oil.

　　

Step 5

Raise the oven temperature to 425°F.

　　

Step 6

Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger and then make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

　　

Step 7

Place 2 burgers on each plank, leaving a few inches between the burgers. Brush the tops of the burgers with some of the barbecue sauce and place the planks in the oven. Cook, basting with some of the sauce every few minutes, until the burgers reach the desired doneness, 10 to 12 minutes for medium-rare. Top each burger with 2 slices of cheese during the last minute of cooking.

　　

Step 8

Remove from the oven and top each burger with a large spoonful of the mushrooms. Serve the warm buns on the side.

　　

RED WINE BARBECUE SAUCE

Step 9

Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Add the ground ancho, paprika, and ground chile de árbol and cook for 30 seconds. Raise the heat to high, add the wine, and boil until completely evaporated.

　　

Step 10

Add the ketchup and 1/2 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.

　　

Step 11

Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.