I've been wanting to do some more cedar planked meals since like forever. In less than a weeks time I saw two different recipes for cedar planked burgers, so I figured it was assign. I also figured if these were as good as they locked, I might just make them again for Memorial Day weekend. So this was a bit of a qualifying round for these burgers. The cedar planked hamburger recipe came from the Internet podcast called Cooking Everything Outdoors and the thing that really intrigued me is they also made cedar planked steak fries to go along with it. I will let the captions describe the rest of the cook other than to say that the burgers pass their audition and will be on the menu next Saturday.
**Let me also mention that my website as well as the folders that hold all the photos I've posted here on this site are being moved to a different server on Saturday. This means for about 24 to 48 hours the site will be off-line, so if you view this post on Saturday afternoon into Sunday all of the pictures maybe missing. My apologies, it will be a temporary thing.**
My wife's favorite coffee cup is filled with water and makes a perfect device to hold down the planks for soaking. The plank soaked for about six hours total.
Step one was to prepare the Russet potatoes. I cut them in half, then I quartered them and then I cut them into eighths.
Here's one of the potatoes cut into eight pieces. It is now time to head out to the grill.
While the first cedar plank is heating on the grill, I prepped the potato wedges. I added about 2 tablespoons of Olive oil to the bag and sprinkled in some Cajun seasoning. I tossed the potato wedges around until the olive oil & cajun seasoning were evenly distributed.
The first cedar plank is out of the grill. It is well charred and has been brushed with olive oil. The potato wedges were arranged on top of the plank, which then went back on the grill. You will notice in this picture, that due to the narrow plank width, some of the potato wedges were sticking out beyond the edge of the plank. More on this later. The potato wedges on the grill for approximately 45 minutes.
Next up were the burgers. The 85/15 ground beef was formed into two 1/2 pound patties. The patties were depressed slightly in the center to form a concave shape, which counters the rise of the burgers on the grill. They then get seasoned with a rub. In my case I used MontrÃ©al Steak seasoning. The second plank is off of the grill and has been brushed with olive oil prior to receiving the burgers. the burgers go back on the grill for approximately 20 minutes.
Here the burgers have been added to the grill, joining the steak fries which have been cooking for about 20 minutes now.
Here's a close-up of the burgers as they were placed on the grill. The 1/2 pound patties were thick enough that I was able to slide in the temperature probes for my remote read the thermometer. This proved to be handy, because the burger in the back was cooking faster than a burger in the front. Since I was able to keep track of the readings, I simply rotated the burgers 180Â° midway through their cooking time. This served to even out the cooking temperature.
Here the steak fries are done after approximately 45 minutes on the plank. One thing that happened is the pieces of potato that were sticking out beyond the edge of the plank were much farther along than the parts of the potatoes that were over the plank. Next time I will use a wider plank and make sure that the potatoes are completely over the plank before putting them on the grill. This is why I do dry runs like this to perfect things before I cook them for others.
The the burgers have hit 155Â°. I'm going to add cheese on them for two minutes and hopefully the burgers will rise to my target temperature of 160 before I pull them off the grill.
Here the burgers are cheesed and ready to come of the grill.
Time to eat!! From left to right, you see the two 1/2 pound cedar planked burgers, toasted Kaiser rolls and the cedar plank steak fries.
Here's a close-up of the burgers. They were very moist and had a great beef flavor. I will admit I didn't get too much of the cedar smoked flavor but my wife did. I think it was because I was outside standing in and getting cedar smoked myself the whole time. This may have desensitized me to smoke flavor. My wife said the cedar flavor was definitely there without being too pronounced.
Here are the finished cedar planked steak fries which were excellent too. Just be careful not to burn your mouth on these puppies. They are so meaty and the meaty pulp retains a lot of the heat. Once again I couldn't detect too much of the smoke flavor, but my wife could. For me the steak fries were great with or without the cedar smoked flavor. I do know I took in a lot of smoke because I'm still coughing three hours later.
The burgers got seasoned with some barbecue sauce and a ready to eat. The meat was juicy, tasty and beefy flavored. They have definitely made the cut for Memorial Day, and will be for supper Saturday night.