The steamed cheeseburger is a Connecticut specialty. But you can’t get one rare at a restaurant. Having grown up in a restaurant that made them, I know this all too well. The good news is, you can make a killer, screamin’ rare steamed cheeseburger at home–so good, you’ll never want to order one out again. Members of the mooing meat club–this one’s for you!
Let’s start with some magic numbers: 80, 20, 5 and 14! Pick up some fresh 80/20 ground chuck. In central Connecticut, my chuck of choice can be found at West Side Market in Rocky Hill. 14 is the number of minutes it takes to cook a 5 oz. burger perfectly rare.
As you bring the water to a boil, grab four small ramekins. My heart-shaped dishes are 1.5 inches deep and 4.5 inches across at the widest point. I use creme brulee ramekins for the cheese. Gently press the meat into each ramekin.
I like to “frost” each burger with sriracha-spiked ketchup and some freshly ground pepper for good measure. I’ve also made steamers topped with coarse ground mustard. Neither is traditional, but I enjoy this little twist on flavoring the meat before cooking.
Next, grab separate ramekins and slice in chunks of your favorite cheddar. McAdam or Hoffman Sharp are traditional. Cabot Seriously Sharp is another fine contender as it melts creamier than the McAdam. Now it’s time for the sauna!
Set the basket on top of your boiling pot and set your timer for 14 minutes to let the burgers steam and the cheese melt.
Meantime, get your toast ready. You’ll want a nice, crispy toast. Pain au levain from Whole Foods provides the perfect platform for one of the juiciest burgers you’ll ever have. English toasting bread from West Side is another nice choice.Β Some of my favorite cole slaw (also from West Side) was at the ready to complete the meal.
Once the timer goes off, simply lift the burger from the ramekin. It will have cooked away from the sides.
Place the burger on your toast, pour the melted cheese over the top et voilΓ –it’s time to eat! The best part is cutting into the burger and realizing you have reached rare cheeseburger nirvana.
Special thanks to my friend Alan, who kindly shipped me the scale pictured. As you can see, it’s getting lots of use in Katty’s Kitchen!
May 23, 2010 at 2:47 pm
The top photo will hook anyone to the lusciousness of a steamed cheeseburger. They’re on my list of what’s for dinner this week; thank you for getting the cooking down to a science!
May 23, 2010 at 3:19 pm
I can not wait to try making these at home!
It’s been ages since I’ve had one. π
Thank you!
May 23, 2010 at 3:37 pm
I was sceptical of the concept, but there’s no denying those photos. I’m ready to convert!
May 23, 2010 at 4:45 pm
I have never even thought of steamed burgers…wow…and of course rare is the only way to eat them! what a great recipe! thanks for sharing and bringing this cooking method to light!
cheers
Dennis
May 24, 2010 at 7:03 am
Chef Dennis, these might not be practical for The Mount, but it would be fun for you to try at home. Then again, maybe a steamer box is in your future at school? π
All my CT native friends, I would love to hear from you again to let me know how your own steamers come out. Nice to see you here!
May 24, 2010 at 1:29 am
A Connecticut institution, steamed burgers are indeed delightful!
I must admit that I’ve never, ever steamed a burger… put quite a few of ’em on the restaurant griddle and they “kinda” steam.
Perhaps I ought to get hip to the way we make historic (and tasty) burgers in Connecticut…
See you soon, kattyeyes!
paul
May 24, 2010 at 6:53 am
Hey, Paul! My new hairdresser had a steamer at Stowe. Said something about them inverting a bowl over the burger on the grill? Food for thought. π
May 24, 2010 at 12:05 pm
That cheesburger looks scrumptious! Love the sriracha w/ketsup… do this all the time. I’ll be making the steamed burger with bison and Seriously Sharp Cabot.
May 24, 2010 at 4:38 pm
Those look devilish! You’ll have to make me one π
May 25, 2010 at 9:12 am
Would be my pleasure!
May 25, 2010 at 12:15 pm
I’m so glad you stayed true to the CT tradition with the separately steamed cheese. YUM.
May 27, 2010 at 11:42 am
I had never heard of this steamed burger phenomenon, but this looks too good to pass up! Thanks from our farmers for recommending Cabot cheese!
~Jacquelyn
May 28, 2010 at 4:12 pm
Hi, Jacquelyn: Thanks TO your famers for making my favorite cheese to keep in the drawer. π
June 14, 2010 at 9:02 pm
I saw this recipe on your website today and I had to run to the store on my way home to get the goodies to make it. These came out SO good they will definitely make it into the rotation from now on! I made a few adjustments though… I added 1 1/2 tsps each of garlic powder and onion powder as well as one Tbsp Worcestershire sauce to the burgers (in addition to some salt and pepper) before putting them into the ramekins. I also used half water and half beer when steaming the burgers and it added a really awesome flavor. I served them up on toasted Cibatta rolls and everyone LOVED them. They were juicy, perfect and super easy… Thanks so much for this wonderful recipe!
June 14, 2010 at 9:10 pm
That’s so great to hear (read!), Michelle–thanks for sharing your twist on the steamer! They sound fab!
June 17, 2010 at 6:20 pm
Oh, Katty, I just now got around to this one. Made me drool. Seriously!! I am trying these this weekend. How long for medium well ones? I would like to make some for the boys as well.
Thanks for this – it’s definitely a keeper. YAY! I don’t have to light the grill everytime I want a cheeseburger!!
June 17, 2010 at 7:34 pm
Hey there! You’re gonna have to get back to this kat on medium well as I have no idea. π Maybe add 3 to 4 more minutes? It also depends how thick your burgers are. Please let me know how you do! So glad you’re giving these a whirl!
November 21, 2011 at 5:39 pm
I wanted to mention that I am going to try my best to hit Ted’s for a steamed cheeseburger this Thanksgiving week since I’ll be in CT for the holidays!
I still have note yet tried making these at home, but I WILL. Some fine day, I will
BabsW from CH. π
November 21, 2011 at 5:46 pm
Well, hello there! Your comment made me smile. Welcome to the Land of Steady Habits! I hope you love it–but bet you will love your own home version even more. Have a great holiday! >>^..^<<