Get your mitts on some nice ground beef – 80 or 85% lean is what you want for nice juicy burgers – and season them up the way you usually do. I like some salt and pepper and a little Worcestershire sauce, but you be you, burger-wise. You’ll want a nice bowl full of shredded cheddar cheese, and some soft hamburger rolls – the supermarket kind are just fine.
Now comes the steaming part! I figured that since I was going for the whole steaming thing I would just use my trusty vegetable steamer, but if you don’t have one of those, a cooling rack with legs in a large skillet will do just fine (and if you have a toaster oven, the smallish rack for that would be perfect. Whatever you use, fill up a skillet or Dutch oven with just enough water that it comes close but doesn’t touch the basket or rack. Bring the water to a nice boil and then place your burgers in the steamer or on the rack. Pop the cover on the pan and let those burgers steam away for about 7 minutes.
Once 7 minutes is up, move the pan to a cool burner and top each burger with a generous handful of cheese, cover the pan again and let it sit for about 2 minutes. This will give the cheese a chance to melt into the surface of the burger. While this is happening, warm up your rolls by putting them in the microwave for about 15 seconds.
Now all that’s left to do is slather the bottom of the rolls with whatever you like – ketchup, mustard, mayo, relish, lettuce – go crazy! Place your tender, cheesy burger on the roll, pop the top on, take a bite…and realize that your grill has a little competition from your stovetop now. Steamed cheeseburgers! Trust me.