Connecticut Steamed Cheeseburgers
By Sarah GabrielPublished on August 7, 2013
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
We prefer these burgers cooked medium-well, but for medium burgers, steam them for 7 minutes before shutting off the heat and adding the cheese. Serve these burgers with the usual array of garnishes and condiments: lettuce, tomato, onion, ketchup, mayonnaise, and mustard. It’s unnecessary to temp the burgers because they will reach a food-safe temperature if cooked according to the recipe instructions. (But for more information on food safety, check out this guide.)
Instructions
- Combine 1½ pounds ground beef, 2 teaspoons soy sauce, 1 teaspoon onion powder, 1 teaspoon tomato paste, ¾ teaspoon table salt, and ¾ teaspoon pepper in bowl. Divide beef into 4 balls. Gently flatten into patties ¾ inch thick and 4 inches wide. Press shallow divot in center of each patty. Bring 4 cups water to boil in covered Dutch oven over medium-high heat (water should not touch bottom of steamer basket).
- Arrange patties in steamer basket. Set steamer basket inside Dutch oven, cover, and cook for 8 minutes. Remove Dutch oven from heat and divide 1 cup shredded sharp cheddar cheese evenly among burgers, cover, and let sit until cheese melts, about 2 minutes. Place tops of 4 hamburger buns on burgers and bottom buns, cut side up, on top of top buns. Cover and let sit until buns soften, about 30 seconds. Transfer bottom buns to cutting board, add condiments, and top with burgers and top buns. Serve.
Time
35 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Steaming is a great way to cook vegetables, but what about burgers? It turns out that the gentle cooking environment (which can’t get much hotter than the 212-degree boiling water) makes for an incredibly juicy burger—even when cooked to medium-well. To make up for the savory flavor lent by browning, we mix soy sauce, tomato paste, and onion powder into the meat. For a flavorful, evenly melted layer of cheese, we use shredded cheddar and add it off heat. Thirty seconds before serving, we add the buns to the steamer, too, giving them just enough time to soften and warm through.
Before You Begin
We prefer these burgers cooked medium-well, but for medium burgers, steam them for 7 minutes before shutting off the heat and adding the cheese. Serve these burgers with the usual array of garnishes and condiments: lettuce, tomato, onion, ketchup, mayonnaise, and mustard. It’s unnecessary to temp the burgers because they will reach a food-safe temperature if cooked according to the recipe instructions. (But for more information on food safety, check out this guide.)
Instructions
- Combine 1½ pounds ground beef, 2 teaspoons soy sauce, 1 teaspoon onion powder, 1 teaspoon tomato paste, ¾ teaspoon table salt, and ¾ teaspoon pepper in bowl. Divide beef into 4 balls. Gently flatten into patties ¾ inch thick and 4 inches wide. Press shallow divot in center of each patty. Bring 4 cups water to boil in covered Dutch oven over medium-high heat (water should not touch bottom of steamer basket).
- Arrange patties in steamer basket. Set steamer basket inside Dutch oven, cover, and cook for 8 minutes. Remove Dutch oven from heat and divide 1 cup shredded sharp cheddar cheese evenly among burgers, cover, and let sit until cheese melts, about 2 minutes. Place tops of 4 hamburger buns on burgers and bottom buns, cut side up, on top of top buns. Cover and let sit until buns soften, about 30 seconds. Transfer bottom buns to cutting board, add condiments, and top with burgers and top buns. Serve.
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