Cedar Plank Grilled Black Pepper Crusted Cheeseburgers
These cedar plank grilled cheeseburgers feature a bold black pepper crust created by sautéing coarse ground pepper in olive oil until fragrant. The cedar planks infuse the beef with subtle smoky flavor while keeping the patties incredibly juicy. Topped with melted provolone cheese and served on toasted buns, these burgers offer restaurant-quality flavor perfect for summer barbecues and special occasions. The technique of toasting the pepper mellows its bite while intensifying its aroma, creating a sophisticated twist on the classic American burger.
Ingredients
- 2 tablespoons olive oil
- ½ cup coarse ground black pepper
- 4 hamburger patties, 1/3 pound each
- 1 tablespoons worcestershire sauce
- 1 teaspoons garlic salt
- 1 teaspoons Lawry's Seasoned Salt
- 2 tablespoons butter
- 4 slices provolone cheese
- 2 cedar planks, 12-inchapple or cherry wood planks1:1
Different smoke flavor
- kaiser rolls or hamburger bunsbrioche or pretzel buns1:1
Richer or more textured bun
Instructions
- 1
Soak cedar planks in water for at least 1 hour, turning over after 30 minutes
- 2
Heat olive oil in a cast-iron skillet and add coarsely ground black pepper
- 3
Sauté pepper on high heat for 3 minutes, then reduce to medium and cook 7 minutes more, stirring occasionally with wooden spoon
- 4
Set pepper mixture aside and let cool completely
- 5
Season both sides of hamburger patties with worcestershire sauce and salts to taste
- 6
Spoon sautéed black pepper on each patty and spread evenly, then flip and add pepper to other side
- 7
Cut butter into 4 portions and place one on top of each burger
- 8
Preheat gas grill on high to 400 degrees
- 9
Remove planks from water and place on hot grill to toast for 2-4 minutes with lid closed
- 10
Flip planks and toast other side for 2-4 minutes until they begin to crackle and smoke
- 11
Ensure planks are smooth side up and centered on grill, then set to medium indirect heat
- 12
Place 2 burgers on each plank using spatula and close lid
- 13
Cook for 20-25 minutes until burgers reach internal temperature of 160 degrees
- 14
Place cheese slice on each burger and close lid until melted, about 1-3 minutes
- 15
Toast buns open side down on grill if desired, watching closely for 2-4 minutes
Tips
Soak cedar planks longer than 1 hour if possible to prevent burning and enhance smoke flavor.
Use a cast-iron skillet to toast the pepper as it distributes heat evenly and won't warp.
Let the pepper mixture cool completely before applying to prevent the meat from cooking prematurely.
Good to Know
Store leftover cooked burgers in refrigerator for up to 3 days. Cedar planks can be reused 2-3 times if not charred.
Prepare pepper mixture up to 2 days ahead. Season patties up to 4 hours before grilling.
Serve immediately while cheese is melted and buns are warm. Pair with grilled vegetables or potato salad.
Common Mistakes
Don't skip soaking planks to avoid dangerous flare-ups and bitter flavors.
Avoid pressing burgers with spatula to prevent losing juices and creating dry patties.
Substitutions
Different smoke flavor
Richer or more textured bun
FAQ
Can I use a different type of wood plank?
Yes, apple or cherry planks work well and provide different smoke flavors. Always soak any wood plank for at least 1 hour before use.
What if I don't have a gas grill?
This recipe works on charcoal grills too. Create indirect heat by banking coals to one side and placing planks on the cooler side.
How long do cedar planks last?
Cedar planks can be reused 2-3 times if they're not heavily charred. Clean gently with warm water and air dry completely before storing.