Not A Griddle Or Open Flame: Cook Burgers Like Bobby Flay For More Smoky Flavor

Burgers on a griddle or open flame develop a great crust thanks to the high heat, but griddles fail to impart a lovely char, and grates on a grill make transferring finished patties a bit tricky. Bobby Flay takes the best aspects of both and combines them for his cedar plank burgers, using nothing more than a soaked slab of wood for the perfect result (via Food Network).

Cedar planks are one of the best flavorful additions for next-level grilling, infusing food with a smooth smokiness and guarding it from the brunt of the heat. While they're more famously used for fish, a bit of careful heat control can make them just as viable for burgers. By developing the crust first over high heat, then transferring the patties to a plank, you get the charred exterior from an open flame combined with the ease of working with a flat, smooth surface once they're done. Plus, cedar planks gently smolder on the grill, adding an entirely new aroma that makes the patties taste more complex. 

Flay uses this opportunity to add cheese and toppings as the burgers sizzle. Since the plank protects the bottoms of the patties from too much heat, this gives him plenty of time to ensure the cheese melts and the middle of the patties comes to temperature. Flay also utilizes this time to dress the patties with a bit of barbecue sauce, which, instead of dripping onto the flames and reducing the heat or causing flare-ups, will pool on the plank, guaranteeing even, reliable heat.

While a two-zone grill and temperature control are the most important things for grilling burgers on a cedar plank, the plank itself needs a bit of prep and planning to release its full flavors. Failing to ensure enough moisture or overusing a plank can quickly ruin your grilling experience, so a bit of careful observation beforehand can save you a lot of headache down the road.

If you just throw a cedar plank directly on the grill, it's liable to catch fire. Much like the most flavorful way to cook sausages uses soaked wood chips, Bobby Flay recommends you submerge your plank in water for a couple of hours beforehand. Not only does this prevent ignition, but it also encourages the plank to produce more smoke, which only adds more flavor to your patties. Still, you don't want your patties sitting on too wet a surface, so he also recommends toasting the planks beforehand. Similar to how heat affects the flavor release of spices, this also brings all those aromatic cedar oils to the exterior to later infuse the smoke.

With thorough washing and drying, you can, technically, reuse a cedar plank. However, it won't have nearly as much flavor, and thoroughly cleaning one can be difficult. While you can squeeze some mileage out of a used plank by breaking it into chunks, soaking them, and burning them directly on coals, you'll always want to use a new plank for Flay's burger grilling trick.