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!
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Connecticut Steamed Cheeseburgers
- 1 lb 80% lean ground beef chuck
- 1/2 ts salt
- 1/2 ts pepper
- 1/2 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
- Set up a steam bath. I used a stock pot and filled it with water to around 1/2 – 3/4 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 1/3 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.