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Why we love this recipe
Okay, I can hear you right how – why, why, why would you take a perfectly innocent cheeseburger and steam the poor defenseless thing?
Well, it all started with a book about burgers that the Southern husband gave me a while back that included a mesmerizing entry about the tender, juicy, cheesy, 100% dreamy steamed cheeseburgers at Ted’s Restaurant in Meriden, Connecticut.
Apparently this cooking method resulted a succulent, tender concoction of juicy burger with melted cheese dripping into every crack and crevice, served up on a soft, warm bun.
I couldn’t get those steamed cheeseburgers out of my head. It had to happen. And my friends, they were everything I hoped for – all with no flipping, no splattering, and no grill. IT WAS MAGICAL. 💫
So while we still crank up the grill now and then for burgers, everyone in my house is now firmly Team Steamed Cheeseburger!
Ingredients you need
Ingredient notes and substitutions
- Ground Beef: Go for the 80/20% fat variety – it makes the juiciest burgers
- Cheese: We find that American Cheese (and Velveeta!) does the best job of melting, but you can swap in Swiss, Muenster or whatever your own cheese passion is. We tried shredded cheddar last time – yum!
- Worcestershire Sauce: You can leave it out if you want, but I love the little flavor kick it gives the burgers.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
You do not need an Official Steamer for this recipe – although you can use it if you have one!
STEP 1: If you don’t, fill a large pot or Dutch oven (if you are using a metal vegetable steamer) or large deep skillet (if you are using a cooling rack with legs which also works great) with water that comes close to the bottom of the steamer or rack but does not touch it. Bring the water to a boil.
STEP 2: Mix one and a half pounds of beef, a tablespoon of Worcestershire sauce and a pinch each of salt and pepper and form into patties.
STEP 3: Place the burgers on the rack or steamer, poke a few dents in them (this is for the best possible cheese distribution!) put them into the steamer, cover the pan and cook ’em up for 7 minutes.
STEP 4: After 7 minutes, turn off the heat (things will still be steamy, don’t worry!) and quickly top each burger with a piece of cheese. Cover pan back up for 2 minutes so the cheese can melt.
STEP 5: Meantime, warm rolls in microwave for about 15 seconds (or toast them if you like that better!). Place bottom buns on plates and spread with condiments while cheese is melting.
STEP 6: When the cheese is nice and melty, use the spatula to move burgers to the bottom rolls. Place the roll tops on burgers and serve right away while they are piping hot!
Recipe FAQs
I didn’t either when I first made these! You can make a do-it-yourself steamer by putting a cookie cooling rack with legs in a large skillet with a lid. Just make sure the legs are tall enough that you can get water in there without hitting the rack itself (if you need extra height, crumple up some foil to help lift up the legs a little higher). Now you have a steamer!
Yep! A slice or two of good old Velveeta will work just fine…or any melty cheese, really. Just make sure whatever cheese you are using is either sliced thinly or shredded so it can melt easily.
Pop your question in the comments and I will answer pronto!
As I understand it, we have the state of Connecticut to thank for this fantabulous approach to cooking cheeseburgers. Fun fact: the minor league baseball team the Hartford Yard Goats played one game as the Hartford Steamed Cheeseburgers in honor of this state delicacy.
And while they may have lost, I’m here to tell you that the steamed cheeseburger is 100% a winner.
Want to round out your meal?
Well, there’s nothing like a pile of pancake batter onion rings to go with a juicy steamed burger, and we like a homemade pickle on the side too!
And for dessert, we’ll have some rum raisin oatmeal cookies please!
Other cheeseburger recipes we love
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Steamed Cheeseburgers
This easy recipe for steamed cheeseburgers cooks up a tender, cheesy burger with no flipping, no splattering and ALL the deliciousness!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 juicy burgers 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 1/2 pounds ground beef (80-85% lean works best)
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 4 slices of American Cheese at room temperature
- 4 soft hamburger rolls
- Your choice of condiments!
Instructions
- Fill a large pot (if you are using a metal vegetable steamer) or large deep skillet (if you are using a cooling rack with legs) with water that comes close to the bottom of the steamer or rack but does not touch it. Bring water to a boil.
- Mix beef, Worcestershire and salt and pepper and form into 4 patties. Make a few dents in the burgers with your fingers (to hold the cheese!), place the burgers on the rack or steamer, put the rack in the pan, cover the pan and cook for 7 minutes.
- Turn off the burner, open the lid and quickly cover each burger with a slice of cheese. Cover pan for 2 minutes.
- Meantime, warm rolls in microwave for about 15 seconds (or toast them if you like that better!). Place bottom buns on plates and spread with condiments while cheese is melting.
- When the cheese is nice and melty, use the spatula to move burgers to the bottom rolls. Place the roll tops on burgers and serve right away while they are piping hot!
Notes
-
- Ground Beef: Go for the 80/20% fat variety – it makes the juiciest burgers
-
- Cheese: We find that American Cheese (and Velveeta!) does the best job of melting, but you can swap in Swiss, Muenster, thinly sliced cheddar or whatever your own cheese passion is.
-
- Worcestershire Sauce: You can leave it out if you want, but I love the little flavor kick it gives the burgers.
baltisraul says
Have not had a steamed burger since college. It was a favorite for all of us on Friday/Saturday nights. Thanks for making the memory come back. Back in the day it was topped with fine chopped steamed onions too.
They have turned into my favorite kind of burgers – I’m going to have to try them with those steamed onions!
Daisy says
This recipe has totally changed my cheeseburger life! No more grilling when it is hot or raining or digging out the griddle. These came out perfect!! I used Velveeta sliced cheese and it was a game changer. Everything about these burgers is amazing.
Hi Daisy and yay! It’s been SUPER hot here in North Carolina so we have been making this burger recipe on the regular! Stay cool!
Seymour Skinner says
These steamed hamburgers were delicious.
Hi Seymour and I’m so glad you liked them! It’s one of my favorite way to cook up burgers. :)
Lori Chapman says
About what doneness will these be? It’s what’s for dinner!
Hi Lori, and I hope I’m not too late to tell you, they will be just about medium. :) Hope you love them as much as we do!
Lori Chapman says
They were a big hit. I added a little garlic and onion powder. Yum!
Hurray! And love your additions. :)
Theresa Murphy says
Now that is a burger I need to try! I like to add a splash of liquid smoke to my burger meat before cooking, whether that is on the grill or in a skillet on the stove. I’m guessing it wouldn’t be a bad addition to a steamed version. And I can see where this could be scaled down easily to serve just one or two people. Thanks for updating and sharing again!
You DEFINITELY need to try these babies – and liquid smoke is a great addition! :)