Serves 4
85 min
Plank Grilled Black Pepper Encrusted Provolone Cheeseburgers
Recipe GLPR45c7282ba62690
Juicy beef burgers encrusted with aromatic sautéed black pepper, topped with melted provolone cheese, and grilled on a cedar plank for a smoky, wood-fired flavor. This restaurant-quality dish combines the heat of the pepper crust with rich melted cheese and buttery tenderness for an unforgettable meal.
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Ingredients
2 (12-inch) cedar planks
2 tablespoons olive oil
1/2 cup coarse ground black pepper
4 (1/3 pound) beef hamburger patties
1 to 2 tablespoons Worcestershire sauce
1 to 2 teaspoons garlic salt
1 to 2 teaspoons Lawry's Seasoned Salt
2 tablespoons butter
4 slices provolone cheese
4 kaiser rolls or hamburger buns
Directions
Begin by submerging both cedar planks in water. Soak for at least 1 hour, flipping the planks over halfway through (at the 30-minute mark) to ensure even moisture absorption throughout.
While the planks soak, warm the olive oil in a 10-inch skillet (cast-iron works best) over high heat. Add the coarse ground black pepper and sauté for 3 minutes, stirring occasionally with a wooden spoon.
Reduce the heat to medium and continue sautéing the black pepper for another 7 minutes, stirring occasionally, until fragrant and lightly toasted. Transfer the pepper mixture to a plate and let cool completely.
Pat the hamburger patties dry. Season both sides of each patty lightly with Worcestershire sauce, garlic salt, and Lawry's Seasoned Salt, adjusting amounts to your taste preference.
Spoon the cooled sautéed black pepper mixture onto the top of each burger patty, spreading it evenly across the surface. Adjust the amount based on your heat and pepper preference.
Flip each burger patty over and repeat the process, coating the second side with the black pepper mixture, spreading it evenly.
Divide the butter into 4 equal portions and place one portion on top of each burger patty.
Preheat your gas grill on high to 400°F. Once the planks have soaked for at least 1 hour, remove them from the water and place them directly on the hot grill grates.
With the grill lid closed, allow the planks to toast for 2 to 4 minutes. Open the lid, carefully flip the planks over, and toast the other side for an additional 2 to 4 minutes with the lid closed, until the planks begin to crackle and smoke lightly.
Open the grill lid and position the planks with their smooth sides facing up and centered on the grill grates. Adjust the grill temperature to medium indirect heat: if using a three-burner grill, turn off the middle burner and set the other two to medium.
Using a spatula, carefully place 2 prepared burger patties on each cedar plank. Close the grill lid and cook for 20 to 25 minutes, until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the thickest part of each patty.
Place one slice of provolone cheese on top of each burger. Close the grill lid and cook for an additional 1 to 3 minutes, just until the cheese melts completely.
If you prefer toasted buns, place them open-side down around the perimeter of the grill, away from direct heat. Watch carefully and remove after 2 to 4 minutes once they are golden and lightly toasted.
Transfer the burgers from the cedar planks to your toasted buns and serve immediately while hot.
