Steamed Cheeseburger Omelet

Season and cook the beef: In a skillet over medium-high heat, cook the ground beef with onion, garlic powder, Worcestershire, salt, and pepper. Break into small crumbles and cook until browned, about 5-6 minutes. Drain excess fat and set aside.

Steam the cheese: In a small saucepan, add cheese cubes and water. Cover and heat over medium-low, stirring occasionally. The steam helps melt the cheese smoothly. Cook until completely melted and gooey, about 3-4 minutes.

Prepare the eggs: Crack eggs into a bowl, add milk, salt, and pepper. Whisk vigorously until well combined and slightly frothy, about 30 seconds.

Start the omelet: Melt 1 tablespoon butter in an 8-inch non-stick skillet over medium heat. Pour in half the egg mixture. Let set for about 30 seconds until edges begin to firm.

Create the classic omelet texture: Using a spatula, gently push cooked edges toward center while tilting pan to let uncooked egg flow to the edges. Repeat until eggs are mostly set but still slightly wet on top.

Add the filling: Spoon half the cooked beef down the center of the omelet. Pour a generous amount of steamed cheese over the beef. The cheese should be flowing and molten.

Fold and serve: Carefully fold one third of the omelet over the filling, then slide onto a plate while folding the other third underneath. The omelet should be golden outside with molten cheese ready to ooze.

Repeat for second omelet: Wipe out the pan and repeat the process with remaining butter, eggs, beef, and cheese for the second omelet.

Garnish and serve: Top with extra steamed cheese drizzled over, fresh tomato slices, and a side of pickles and mustard for dipping - just like the classic CT steamed burger experience.