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1
Submerge the cedar planks in cold water and soak for at least 1 hour.
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2
Preheat the oven to 400F.
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3
Heat the olive oil in a large saute pan over high heat.
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4
Add the mushrooms and cook, stirring occasionally, until they begin to soften, about 5 minutes.
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5
Add the shallots and cook until the mushrooms are golden brown, about 5 minutes longer.
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6
Stir in the thyme and season with salt and pepper.
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7
Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes.
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8
Remove and brush the tops of the planks with canola oil.
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9
Raise the oven temperature to 425F.
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10
Divide the meat into 4 equal portions.
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11
Form each portion loosely into a 3/4-inch-thick burger and then make a deep depression in the center with your thumb.
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12
Season both sides of each burger with salt and pepper.
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13
Place 2 burgers on each plank, leaving a few inches between the burgers.
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14
Brush the tops of the burgers with some of the barbecue sauce and place the planks in the oven.
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15
Cook, basting with some of the sauce every few minutes, until the burgers reach the desired doneness, 10 to 12 minutes for medium-rare.
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16
Top each burger with 2 slices of cheese during the last minute of cooking.
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17
Remove from the oven and top each burger with a large spoonful of the mushrooms.
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18
Serve the warm buns on the side.
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19
Heat the oil in a heavy medium saucepan over medium heat.
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20
Add the shallots and garlic and cook until soft, 3 to 4 minutes.
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21
Add the ground ancho, paprika, and ground chile de arbol and cook for 30 seconds.
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22
Raise the heat to high, add the wine, and boil until completely evaporated.
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23
Add the ketchup and 1/2 cup water and bring to a boil.
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24
Lower the heat and simmer for 5 minutes.
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25
Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
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26
Transfer the mixture to a food processor and puree until smooth.
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27
Season with salt and pepper.
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28
Pour into a bowl and allow to cool at room temperature.
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29
The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.
