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.
Ingredients
Directions
framedcooks
framedcooks
framedcooks
framedcooks
framedcooks
framedcooks
framedcooks
framedcooks
framedcooks
That photo has my mouth watering, yum! This is juicy, tasty, perfection on a bun
I wouldn’t have believed how good they were until I made them – I now have to make up for lost time, steamed burger-wise!
That burger looks sooo juicy. I have some ground beef in the freezer and am going to steam up some burgers this weekend! You’ve got me wanting to read that book too.
Oh, that book is the best! You will get tons of scrumptious burger ideas for your beautiful website.
I watched a program about fast food a while back and one segment was on White Castle. (think it was, there’s not any in this area of the country) Their square patties are formed with holes in them and after being put on the grill, a bit of water is dropped by the patty and then it’s covered and basically steamed to doneness. According to the program, they don’t even flip the meat and it cooks very fast.
White Castles are SO addictively good! I’ve had teenage boys in my house who eat them by the pound.
I’ve never had one from one of the franchises, but I’ve bought pkgs. of the frozen ones and they ARE good and I can only imagine how good a fresh-made one would be.
You have to try this recipe and find out!
I have to say, even to this non-meat eater, cheese in every crevice sounds pretty dang good!
Cheese in every crevice works on pretty much everything.
I have been on a steamed burger kick for a number of months now. I’m always looking for a good burger and while on vacation I found a burger place that steamed their burgers. It was the best burger I ever had. I went 2 days in a row. When I got home I assembled steaming equipment and 10 people. Everyone loved the burgers.
Aren’t they the best? I can’t believe it took me so long to figure this out.
As a retired caterer, this strikes me as a great way to pre-cook burgers for a crowd, then slap them on the grill for a few minutes for that char flavor and the grill marks. I love this idea! Thanks, Kate.
I may have to look for that book, too.
You DO! It’s mouthwatering reading.
That sounds great, Kate. We have a hamburger place in Tulsa, OK that cooks the pattie on a flat-top grill, then puts the cheese on top. It’s then covered with a dome and a little water sprayed on the grill and the top is put on and steamed too. It is so delicious, but I didn’t think about doing it at home. I may have to try your steamed burger. It looks very good. I don’t like a dry burger.
That is a fascinating way to steam them…I might have to give that method a try….
Kate, I can’t begin to thank you enough for posting this recipe!! I’m from Meriden, CT. I’ve grown up eating Ted’s Steamed Cheeseburgers and can attest to their deliciousness (did you see the Man vs. Food episode where he visits?). Admittedly, I try to get to Ted’s every time I’m home because sometimes I get more homesick for the burgers than my own family [sorry, mom!]. Thanks to you, I can make them at home. And, if you ever do make it up to Meriden, do let me know–I can recommend plenty of places to eat! [CT doesn't have a state food, but we're unofficially the burger state thanks to the birthplace of the burger, Louis Lunch in New Haven. And if you like funky cheese cooking methods, also check out Shady Glen in Manchester, CT!]
Kelly! I’m so happy to have all these great suggestions! And I’m dying to go to Ted’s to try out the real thing…one day.
The hubby and I would rather eat a burger than any other food. We make our own burgers using organic ground beef mixed with onions, jalepenos, cheese and of course… bacon and freeze them. I’m going to try this the steamed way! If you can find it, Nature’s Source ground beef is awesome! We buy it at BJ’s, 3-1lb packs for $12. Always tender no matter how you cook it.
Yum! I will definitely keep and eye out for that brand – thanks!
I cannot wait to try this! It’s like a big fat homemade Krystal (white castle’s southern cousin)!!!
LOVE Krystal – being married to a Southern guy and all.
These were great! Thanks for sharing.
Patty
You are so welcome – glad you liked ‘em!
I’m making these for a dinner party tonight. The last group I cooked them for really liked them.