Steamed Cheeseburgers

By á-25087

Central Connecticut, and especially the town of Meriden, is famous for cheeseburgers made in a steam cabinet. Steaming allows the best possible flavor for the burger. It does seem to keep the meat moist. And it also produces a gooey blanket of cheese.

Ingredients

• 1 1/2 pounds 85 percent lean ground beef
• 2 teaspoons soy sauce
• 1 teaspoon onion powder
• 1 teaspoon tomato paste
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 4 ounces sharp cheddar cheese, shredded (1 cup)
• 4 hamburger buns

Preparation

Step 1

Combine beef, soy sauce, onion powder, tomato paste, salt, and 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 cheese evenly among burgers, cover, and let sit until cheese melts, about 2 minutes. Place top 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.

This cooks them to med well. For med only cook for 7 minutes.