Week 19: Steaming - Steamed Cheeseburgers

Steamed cheeseburgers come from Connecticut, yet despite living on the I91 corridor, I’ve never actually had one… Ted’s is the go-to place for steamed burgers, so I guess I’ll have to try them sometime.

For this I used tuna cans, so BE CAREFUL of the metal bits. Stuff the tins with whatever burger mix you want. I put a slice of onions in the bottom, and they were tender when the burgers were done. In another tin, put some Vermont Sharp Cheddar.

Place the tins on a steamer basket, and add about an inch of water. Cover and turn the heat to high. Mine took about 14 minutes to cook to well-done, so go for less time if you want them rarer. You’ll also want to drain off the grease when they’re done.



Pop em on a bun with whatever burger things you like, and scoop that melty cheese on top. Dat melty cheese.

According to my boyfriend, they will be made again.