Connecticut's Best Steamed Cheeseburgers

4
Servings
20-35m
Prep Time
8m
Cook Time
28m
Ready In


"Who would have thought that steamed burgers are all the rage in Connecticut. Both the sauce and mushroom topping are optional or you can use your own condiments of choice."

Original recipe yields 4 servings
OK
  • Rocking Burger Sauce (optional)
  • Burger
  • Mushroom Topping (Optional)

Nutritional

  • Serving Size: 1 (424.2 g)
  • Calories 890.8
  • Total Fat - 54.6 g
  • Saturated Fat - 19.2 g
  • Cholesterol - 374.2 mg
  • Sodium - 2462.9 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 8.9 g
  • Protein - 71.5 g
  • Calcium - 348.2 mg
  • Iron - 8.1 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.8 mg

Rocking Burger Sauce (Optional. Make Ahead)


Step 1

In a medium sized pan, add olive oil and when slightly hot, add minced shallots and fresh thyme, salt and pepper.

Step 2

Immediately cover, and reduce heat right down to the lowest setting. Let it sit for 2ish hours (you can even do this the night before). It will turn into a sweet savory jam.

Step 3

After time has gone by, remove the lid, remove the thyme (which will be wilted), add the garlic and paprika and turn the heat back up to medium. Add the brandy after about 30 seconds, and deglaze the pan, scraping up everything you possibly can. The toasted burnt bits (fond) is the goal here and what makes it all taste yum.

Step 4

When the pan looks clean again, and some of the brandy has evaporated (some left is fine), add the shallot mixture to a small food processor along with all the condiments.

Step 5

Blitz it until it's a nice consistency. Refrigerate until needed. Add some more fresh thyme if you feel like it needs it.

NOTE: if deciding to use the mushroom topping, you can make it ahead or while the burgers are cooking, but I would suggest to make it ahead at least a few minutes before cooking the burgers, because the burgers cook quickly and you don't want to be in a dilemna.


Burger


Step 6

Combine beef and remaining ingredients, up to the pepper in a bowl. Divide beef into 4 balls.

Step 7

Gently flatten each ball into patties 3/4-inch thick and 4 inches wide. Press shallow divot in center of each patty.

Step 8

In a Dutch oven, place 4 or so cups water and bring water to a boil (make sure the water doesn't touch bottom of steamer basket when you place the basket in the Dutch oven).

Step 9

Arrange patties in steamer basket. Carefully set steamer basket inside Dutch oven, cover, and cook for 8 minutes (make sure the water isn't boiling into the burgers). Remove Dutch oven from heat and divide cheese evenly among burgers, cover, and let sit until cheese melts, about 2 minutes. Place top buns on burgers and bottom buns, cut side up, on top of top buns.

Step 10

Cover and let sit until buns soften, about 30 seconds. Transfer bottom buns to cutting board, add Rocking Sauce and Mushroom topping (if using) or your own choice of condiments, and top with top buns. Serve.

Step 11

(You can also add the mushroom topping to the burger topping, by carefully removing the top burger bun and placing it back over the mushrooms).

Mushroom Topping (Can make ahead)


Step 12

While burgers are cooking or you can make ahead, to skillet or medium saucepan over medium heat, add butter or oil, add mushrooms and rosemary. Cook the mushrooms until golden brown, making sure not to burn the rosemary; tossing all to evenly coat. Cover with a lid and let it sit over heat (making sure it's not on high) for about 3 - 4 minutes.

Step 13

After 3 or 4 minutes have gone by, add minced garlic, and a splash of soy sauce (if using), Worcestershire sauce, white wine, and finishing it with lemon juice, sesame or truffle oil and black pepper.

Tips & Variations


No special items needed.

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