Burgers with patties on a cedar grill board

Ingredients:

Burgers

• 700 g lean ground beef
• 1 cup red wine-based barbecue sauce, recipe included
• 8 slices aged white Cheddar
• 4 hamburger buns, halved and lightly grilled
• 2 unfinished cedar grill planks (each approx 13cm x 31cm)
  soak in water for at least 2 hours (available at hardware stores)

Grilled mushrooms and onions

• 4 two-spore button mushrooms, stems removed
• 4 shiitake mushrooms, stems removed
• 2 heads of sweet onions, peeled and cut into thin half rings
• Vegetable oil

Red wine based barbecue sauce

• 1 and 1/4 tbsp. ketchup
• 2 tablespoons ground ancho pepper
• 2 tablespoons of honey
• 2 tablespoons molasses
• 2 tbsp. l. brown sugar
• 1 heaping tbsp Dijon mustard
• 1 tbsp paprika
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 1/4 teaspoon ground chili pepper "de arbol" or cayenne pepper
• 1 canned chipotle pepper in adobo sauce, chopped
• 2 cups dry red wine, such as Pinot Noir

Preparation:

1. Grilled mushrooms and onionsPreheat a charcoal grill over direct and indirect heat. Brush both sides of the mushrooms, shiitake mushrooms, and onions with oil and season with salt and pepper. Grill for 4-5 minutes per side, until the vegetables are fully cooked and slightly charred. Set aside until ready to assemble the burgers.
2. BurgersRemove the grill planks from the water and place them directly over an open flame, heating them for 2 minutes on each side. Remove the planks from the grill and brush the tops with oil.
3. Divide the meat into 4 equal portions (170 grams each). Form each portion into a patty approximately 2 cm thick, pressing firmly into the center with your thumbs. Brush the patties with vegetable oil and sprinkle with salt and pepper. Place them on the grill over an open flame and cook until well-browned, about 3 minutes.
4. Flip and cook on the other side. Place 2 patties on each grill plank. Set the planks over indirect heat, brush each patty with 1 tablespoon of wine barbecue sauce, and top with 2 slices of cheese. Close the grill lid to melt the cheese and finish cooking, about 5 minutes.
5. Place the patties on the bottom halves of the buns, generously drizzle each with barbecue sauce, top with mushroom caps and grilled onions, and close with the top half of the bun. Serve the burgers immediately.
   
   
   Recipe Burgers with grilled peppers.
   
   This dish is paired with Cabernet Sauvignon red wine.
   
   
   

   Red wine based barbecue sauce

   
   In a medium saucepan, combine the ketchup, 1 cup water, ancho chili, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, chile de árbol, and chipotle and place over medium heat. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 30 minutes.
   
   Meanwhile, bring the wine to a gentle simmer in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 20 minutes. Stir the reduced wine into the sauce. Season with salt and pepper. Pour into a bowl and let cool at room temperature. (The sauce can be refrigerated in a tightly sealed container for up to 1 week.)