Classic Diners-Style Steamed Cheeseburgers

Classic Diners-Style Steamed Cheeseburgers

This recipe yields incredibly juicy, tender burgers with a unique texture, cooked via steam rather than grilling or frying. The patties emerge succulent and flavorful, perfect for serving on soft, steamed buns with classic toppings.

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Prep Time 10

Cook Time 8

Total Time 18

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

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

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).

Method

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.