Connecticut

Steamed Cheeseburger

Experience Connecticut's most unique culinary contribution - the steamed cheeseburger. Born in the Meriden area, this burger features ground beef and cheddar cheese steamed separately in metal trays, creating an incredibly juicy patty topped with molten, gooey cheese.

30 min Serves 4 Steamed Regional Classic

Equipment Needed

  • 💨 Steamer or Steam Cabinet
  • 🥣 Small Metal Trays (or ramekins)
  • 🍳 Large Pot with Steamer Insert
  • 🌡 Meat Thermometer

Instructions

  1. 1

    Set Up Your Steamer

    Fill a large pot with 2-3 inches of water and bring to a boil. Place a steamer insert or rack inside. If you have access to a steam cabinet (like those used in Connecticut diners), preheat it according to instructions.

  2. 2

    Prepare the Cheese Trays

    Cut the cheddar into 1-inch chunks and divide among 4 small metal trays, ramekins, or heat-safe dishes. Each should hold about 4 oz of cheese. The cheese will melt into a molten pool.

  3. 3

    Form the Patties

    Season ground beef with salt and pepper. Divide into 4 portions and form into thick patties (about 1 inch thick). Unlike grilled burgers, these will be steamed, so they can be thicker. Place each patty in its own small metal tray or form them to fit your steaming setup.

  4. 4

    Steam the Cheese

    Place the cheese-filled trays in the steamer, cover, and steam for 3-4 minutes until the cheese is completely melted and bubbling. Keep warm while you steam the patties.

  5. 5

    Steam the Patties

    Place the beef patty trays in the steamer. Cover and steam for 8-10 minutes until the internal temperature reaches 160°F. The patties will be incredibly moist and juicy - this is the Connecticut way!

  6. 6

    Prepare the Buns

    Unlike other burgers, Connecticut steamed cheeseburgers traditionally use soft, untoasted buns. Simply slice them open. Some prefer to briefly warm them in the steamer for 30 seconds.

  7. 7

    Assemble the Burgers

    Place the bottom bun on a plate. Add the steamed patty directly from its tray. Immediately spoon the entire portion of molten steamed cheese over the patty - it should flow down the sides. The cheese-to-meat ratio is generous!

  8. 8

    Add Toppings

    Top with fresh tomato slices, raw onion rings, and pickles. Add mustard and ketchup to the top bun if desired. Traditional Connecticut steamed cheeseburgers keep it simple.

  9. 9

    Serve Immediately

    Serve right away while the cheese is still molten and flowing. Have plenty of napkins ready - this is a gloriously messy eating experience! Pair with classic sides like potato chips or onion rings.

Tips & Variations

  • The Right Cheese: Use a good quality sharp cheddar that melts well. Pre-shredded cheese contains anti-caking agents that affect melting. Block cheese, cut into chunks, works best.
  • Steam Cabinet Alternative: A bamboo steamer, vegetable steamer, or even a covered pot with a raised rack will work. The key is maintaining consistent steam.
  • Traditional Trays: In Connecticut, special rectangular metal trays are used. Small aluminum loaf pans or stainless steel ramekins are good home alternatives.
  • Don't Skimp on Cheese: A proper Connecticut steamer has almost as much cheese as meat. The molten cheese is the star of the show.
  • Keep It Simple: Traditional versions are served with just tomato, onion, and condiments. The pure beef-and-cheese experience is meant to shine.
  • Connecticut Pilgrimage: For the authentic experience, visit Ted's Restaurant in Meriden, CT - operating since 1959 and the birthplace of this unique burger style.