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Connecticut Steamed Cheeseburgers

From

February/March 2013

Connecticut Steamed Cheeseburgers

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.

Serves 4

The test kitchen’s favorite steamer basket is the Progressive Easy Reach Steamer Basket. 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.

Ingredients

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