Connecticut Steamed Cheeseburger
A juicy beef patty and a block of cheese steamed together in metal boxes until the cheese melts into a molten blanket over the burger, served on a soft bun.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Steam box or double boiler setup
- •Perforated metal trays
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 36
- carbs
- 30
- protein
- 38
- calories
- 610
Instructions
- 1
Gently shape the ground beef into 4 thick patties. Season them with salt and pepper.
- 2
Set up a steam box or put a metal bowl over a pot of simmering water. Cover tightly with a lid.
- 3
Place the patties on a perforated tray in the steam chamber. Steam for about 10 minutes.
- 4
Put the cheese blocks on a separate tray. Steam until completely melted and glossy, about 8-10 minutes.
- 5
Toast the hamburger buns lightly.
- 6
Place a steamed patty on each bun. Spoon plenty of the melted cheese over the top.
- 7
Top with raw onion if desired. Serve right away while the cheese is still runny.
Chef's tips
If you do not have a steam box, set a metal bowl over simmering water in a covered pot to steam the cheese and patty separately.
Storage
Best eaten immediately; not suited to storage.
Reheating
Not recommended; steamed cheeseburgers lose their texture on reheating.
Common mistakes to avoid
- •Pressing the patty flat and losing its juices
- •Not steaming the cheese long enough for it to melt completely into a blanket
Serving suggestions
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