The Steamed Burger Recipe is perhaps a forgotten option in the world of grilled and fried patties; but if you haven’t given it a try opt to instead create this easy recipe. The technique involves steaming the ground beef to cook it gently, and what happens is a burger that’s incredibly moist, with an odd texture that works well in both lightness and satisfaction. A steamed burger, in contrast to it’s charred cousin, tend to have a soft exterior allowing for maximum sauce absorption and bun assimilation resulting in a bite worth keeping your eyes closed for – a well kept secret in some regional cooking (like the northeastern US states up yonder).
The mechanics of a classic steamed burger recipe are interestingly low-fi, and in many ways easy but that’s exactly why it takes some precision to perfect. Commonly, the patties are cooked on a griddle or in a pan with some tight-fitting contraption and a little water to steam the meat. This process actually locks in all the natural juices, and flavors while creating that trademark “steamed” flavor profile that is so subtle it’s just pure. The result is a burger that is frequently presented on a squishy, white bun (sometimes warmed or steamed), and it’s completely coherent and comforting, showcasing the fundamental savoriness of the beef.
Adopting the steamed burger methodology at home is a bit like branching out and exploring an alternative school of burger artisanry. It’s a rebuke to the hoary assumption that high heat is required for an excellent burger instead demonstrating that time and moisture will make for an unusually succulent patty. Whether you are nostalgic for a diner-style experience or have been trying your hand at new cooking techniques, nothing can replace the steamed burger which embodies the concept: that often times, the simplest of cooking methods evoke the most memorable flavors.
Steamed Burger Recipe Frm DishBloom!
Classic Diners-Style Steamed Cheeseburgers
Equipment
- A large skillet or frying pan with a tight-fitting lid.
- A small, heat-safe ramekin, bowl, or tin (like a mini pie tin or even a foil cup).
- A sturdy steamer rack or trivet that fits inside your skillet.
- Spatula
- Instant-read thermometer (recommended for perfect doneness).
Ingredients
- For the Patties & Cooking:
- 1 lb 450g ground beef, 80% lean / 20% fat (ideal for flavor and juiciness)
- Salt and freshly ground black pepper
- 1/4 cup water for generating steam
- For Serving per burger:
- 2-3 slices of good melting cheese like American, cheddar, or Swiss
- Soft hamburger buns potato or brioche buns work well
- Optional toppings: lettuce tomato, onion, pickles
- Condiments: ketchup mustard, mayonnaise
Instructions
- Prepare the Setup: Place the steamer rack or trivet in the bottom of your cold skillet. Add the 1/4 cup of water to the skillet, ensuring the water level is below the rack.
- Form the Patties: Gently divide the beef into 4 equal portions (about 4 oz / 115g each). Loosely form into balls, then gently flatten into 3/4-inch thick patties. Make a slight dimple in the center of each with your thumb to prevent puffing. Season both sides generously with salt and pepper.
- Steam the Burgers: Place the patties on the steamer rack, ensuring they are not sitting in the water. Place your empty ramekin or bowl in the center of the skillet among the patties. This will act as a platform for your cheese.
- Cover and Cook: Set the skillet over medium-high heat. Once the water begins to simmer and produce steam, cover the skillet tightly with the lid. Steam the burgers for 6-8 minutes for medium doneness (135-140°F / 57-60°C). Avoid lifting the lid frequently, as this releases steam.
- Melt the Cheese: In the last 2 minutes of cooking, place the cheese slices into the ramekin in the center of the skillet. The steam will gently melt it into a gooey, velvety pool.
- Steam the Buns (Optional): In the final minute, you can place the halved buns, cut-side down, on top of the patties or around the edge of the skillet to warm and soften them.
- Assemble: Carefully remove the lid. Use the spatula to place a patty on the bottom bun. Spoon a generous amount of the melted cheese from the ramekin over the patty. Add your desired toppings and condiments, top with the other bun half, and serve immediately.
Notes
- Fat Content is Key: Do not use extra-lean beef. The 80/20 blend provides the necessary fat to keep the patties moist and flavorful during steaming.
- Don’t Overwork the Meat: Handle the beef minimally when forming patties to avoid a dense, tough texture.
- The Cheese Advantage: Melting the cheese in the steamer environment prevents it from burning or becoming greasy, resulting in an exceptionally smooth, creamy texture.
- Alternative Method (No Rack): If you don’t have a rack, you can cook the patties directly in a shallow pool of simmering water or beef broth (about 1/2 inch deep), flipping once halfway through. The texture will be slightly different but still delicious.
- Flavor Boost: Add a teaspoon of Worcestershire sauce or onion powder to the ground beef before forming patties for an extra flavor dimension.
Frequently Asked Questions (FAQs)
What is a steamed burger?
A steamed burger is a patty cooked primarily with moist heat from steam, rather than direct dry heat from a grill or pan. This method results in an exceptionally juicy, tender texture with a soft exterior and a uniquely pure beef flavor.
Can I make steamed burgers without a special steamer rack?
Absolutely. If you don’t have a steamer rack, you can cook the patties directly in a shallow pool (about 1/2 inch) of simmering water, beef broth, or even beer in your skillet. Flip them halfway through cooking. The texture is slightly different but still delicious.
Why is 80/20 ground beef recommended?
The 20% fat content is crucial for flavor and moisture. Since steaming is a gentler cooking method than grilling, the fat doesn’t render out as aggressively; instead, it bastes the patty from within, keeping it succulent. Leaner beef can result in a drier burger.
How do I know when my steamed burger is done?
The best method is to use an instant-read thermometer. Aim for 135°F (57°C) for medium, 145°F (63°C) for medium-well. Visually, the meat will be uniformly gray/brown with no pink on the surface, and the juices will run clear.
Can I add other seasonings to the beef?
Yes, but keep it simple to let the pure, steamy beef flavor shine. We recommend starting with just salt and pepper. If you want more flavor, a teaspoon of Worcestershire sauce or a pinch of onion powder mixed into the beef works well.
What’s the purpose of melting the cheese separately in the steamer?
Melting the cheese in a small dish within the steamer allows it to become velvety smooth and perfectly fluid without burning, greasing out, or cooling the patty. It creates a signature “cheese sauce” consistency that coats the burger beautifully.