Connecticut Steamed Cheeseburgers
Most burgers dry out if you cook them beyond medium-rare. Not these. Steamed burgers stay incredibly juicy and moist even when cooked to medium-well.
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.