Help! I don't have a steamer!

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!

Can I use a different kind of cheese?

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.

Have a question I didn't cover?

Pop your question in the comments and I will answer pronto!

Steamed Cheeseburgers

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5 from 5 reviews

This easy recipe for steamed cheeseburgers cooks up a tender, cheesy burger with no flipping, no splattering and ALL the deliciousness!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 juicy burgers 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

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!

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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.

Find it online: https://www.framedcooks.com/steamed-cheeseburgers/