This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about Connecticut Steamed Cheeseburgers!
Last October it was privilege a to visit New England for the first time. Unfortunately we didn't make it to Connecticut (officially the Constitution State), so missed out on exploring New Haven (home to Yale University), world class museums, and some great culinary adventures.
One iconic food that Connecticut is known for is the Steamed Cheeseburger. Yes, you read that right! I never in my life even considered cooking a cheeseburger in this way, however after having done so I am a steamed cheeseburger convert. Try this recipe and you will be too!
The fat is drained away in the steam bath once the patty is cooked. This method of cooking gives you incredibly juicy, moist, and delicious burgers.
These burgers are so very quick and easy to make! Steaming takes approximately 8 minutes. You will have dinner on the table in no time!
You'll be thanking Connecticut for this great culinary invention and hopefully one day will be able to try it at Ted's Restaurant in Meriden, CT, where they have been serving their world famous steamed cheeseburgers for over 50 years. Check out Ted's Restaurant - World Famous Steamed Cheeseburgers Since 1959 for inspiration and enjoy!
Some Other Recipes You May Enjoy!
Awesomely Delicious Home Made Impossible Burger!
Perfect Baby Back Pork Ribs From The Oven
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Cheers!
Grace
Connecticut Steamed Cheeseburgers
Ingredients
- 1 lb 80% lean ground beef chuck
- ½ ts salt
- ½ ts pepper
- ½ ts garlic powder
- 3 slices extra sharp cheddar cheese (or cheese of your choice)
- 3 ea hamburger buns buttered and lightly toasted if you like
- condiments - pickles, onions, tomatoes, ketchup, mayo, mustard various condiments and toppings
Instructions
- Set up a steam bath. I used a stock pot and filled it with water to around ½ - ¾ full. Place steamer basket/steamer on top of the stock pot or other pot you choose to use. Bring water to the boil on med high heat.
- Make a mixture in a small dish of your salt, pepper and garlic powder
- Add salt, pepper, and garlic powder mix to your ground chuck. Lightly mix this with your hands. (Don't over do it! Just mix enough to incorporate the seasoning into the ground chuck).
- Form 3 equal sized patties (approximately ⅓ pound each). Place these into the steam bath once the water is boiling). Cover, and steam for around 8 minutes.
- Uncover and check after 8 minutes (they should be done!) and add 1 slice of cheddar to each hamburger patty). Let each cheddar slice melt (will take around 30 seconds or so) and once melted you are ready to add each patty to your hamburger buns.
Alan Billings
Love this recipe. I am always in the market for a good steamed cheeseburgers recipe. I will try this with our steamed cheeseburger maker tonight. Thanks for the recipe idea!
Grace
Hello Alan! Thanks so much for your comments I truly hope you will like this recipe! I will also check out your steamed cheeseburger maker as well!! Take care and thanks again!! Grace 🙂
Andrew
I tried this recipe using 85/15 ground beef mine was not fully cooked in eight to ten minutes. Is it suppose to be that way because I’m not a fan of a bloody burger no offence.
Any help?
Grace
Hi Andrew! No offence caused and I'm so sorry to read that your burger wasn't cooked in that time! I've just had a look at some other Steamed Burger recipes and the ones I saw are all recommending around 7-8 minute cook time. Just wanted to make sure...was your steam bath at a boil and the pot was covered? Other than those items I would just recommend cooking it longer...maybe another couple of minutes and maybe use a meat thermometer to make sure it's cooked to your liking (around 160F-165F for well done). I've made these a few times and they've fully cooked in around 8 minutes. I hope this helps and I appreciate you bringing this to my attention! I do hope you will try it again with results as you would like them. Thank you so much! Grace
Shawn
Thank you for providing this recipe.
I was just wondering, how do you dispose of all the water that has the fat drippings.
I don't suppose you can just toss that down the sink.
Grace
Hi Shawn! Thanks so very much for your comments and question! I hope you liked the burgers! So...I would recommend leaving the water and fat drippings in a cold place (if possible your fridge) and after awhile the fat will separate and you can toss that out. That's the best way I know on how to dispose of the fat. I hope that helps and it's such a great question thank you! Happy New Year!! Grace