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3 hrs and 35 mins to make • Serves 4

Meat

1 1/2 lbs Ground chuck, lean 80-percent

Produce

4 Portobello mushrooms
4 Shiitake mushrooms
2 Walla walla onions, peeled and cut into 1/4-inch slices

Canned Goods

1 Chipotle chile in adobo, canned

Condiments

1 heaping tbsp Dijon mustard
2 tbsp Honey
1 1/4 cups Ketchup
2 tbsp Molasses
1 cup Red wine barbeque sauce
1 tbsp Worcestershire sauce

Baking & Spices

2 tbsp Ancho chile powder
2 tbsp Brown sugar, dark
1/4 tsp Chile de arbol or cayenne, powder
1 tbsp Paprika
3 Salt and freshly ground black pepper

Oils & Vinegars

2 Canola oil
1 tbsp Red wine vinegar

Bread & Baked Goods

4 Hamburger buns

Dairy

8 slices Cheddar, good-quality aged white

Beer, Wine & Liquor

2 cups Red wine, dry

Other

2 Untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 2 hours (available at hardware stores)
Food Network
Food Network • 20 weeks ago

As seen on Barbecue Addiction: Bobby's Cedar Planked Burgers Bobby says, "This recipe proves that cedar plank cooking is not just for salmon anymore. Cooking burgers over cedar planks creates amazing flavor, infusing every bite with smoky complexity. This is a fun and creative way to serve hamburgers at your next outdoor barbecue."

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