These burgers, which are about as simple as it gets, are from a video podcast called Cooking Everything Outdoors
. The show's Memorial Day Weekend podcast episode made both these burgers and CEDAR PLANKED STEAK FRIES.
I've long wanted to do more cedar-plank grilling and I had everything else around but the meat & potatoes, so I had no excuse. I figured I would do a test run during the week and if I liked it, I would make them again for when my parents came over on Memorial Day weekend. The prep was a simple as it gets. The burgers were taken out of the fridge & allowed to come to room temperature. Then they were formed and seasoned with a rub. The patties were pressed down a bit in the middle giving them a concave shape to help contain their rise while grilling. That was it for the burgers. The planks were soaked for 5 hours and then both sides were preheated until charred. The concave side of the plank was brushed with oil and the burgers were placed on the plank and put on the grill. These 1/2 pound (1/4 Kg) bugrers were thick enough that I was able to insert my remote read thermometer's temperature probe into the meat. I used 2 probes, which worked out well because that told me the burgers were cooking a little unevenly. The one closest to the rear of the grill was about 8 degrees (5C) hotter, so I rotated the plank 180 degrees midway through the cook. I cheesed the burgers for 2 minutes when they reached 155 degrees (68C) and they were around 160 (71C) when they came off. The burgers had a great "beefy" flavor & were very moist. This is a relatively simple way to grill up a great tasting burger.