Recipe C&P'd from CI... so formatting may be off. Ground my own boneless chuck on Coarse. Bet you can't eat just one!
Why this recipe works:
Steaming is a great way to cook vegetables, but what about burgers? It turns out that the gentle cooking environment (which can’t get much hotter than the 212-degree boiling water) makes for an incredibly juicy burger—even when cooked to medium-well. To make up for the savory flavor lent by browning, we mix soy sauce, tomato paste, and onion powder into the meat. For a flavorful, evenly melted layer of cheese, we use shredded cheddar and add it off heat. Thirty seconds before serving, we add the buns to the steamer, too, giving them just enough time to soften and warm through.less
Serves 4
The test kitchen’s favorite steamer basket is the Progressive Easy Reach Steamer Basket. We prefer these burgers cooked medium-well, but for medium burgers, steam them for 7 minutes before shutting off the heat and adding the cheese. Serve these burgers with the usual array of garnishes and condiments: lettuce, tomato, onion, ketchup, mayonnaise, and mustard.
Ingredients
Instructions
1. Combine beef, soy sauce, onion powder, tomato paste, salt, and pepper in bowl. Divide beef into 4 balls. Gently flatten into patties ¾ inch thick and 4 inches wide. Press shallow divot in center of each patty. Bring 4 cups water to boil in covered Dutch oven over medium-high heat (water should not touch bottom of steamer basket).
2. Arrange patties in steamer basket. Set steamer basket inside Dutch oven, cover, and cook for 8 minutes. 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. Cover and let sit until buns soften, about 30 seconds. Transfer bottom buns to cutting board, add condiments, and top with burgers and top buns. Serve.
Why this recipe works:
Steaming is a great way to cook vegetables, but what about burgers? It turns out that the gentle cooking environment (which can’t get much hotter than the 212-degree boiling water) makes for an incredibly juicy burger—even when cooked to medium-well. To make up for the savory flavor lent by browning, we mix soy sauce, tomato paste, and onion powder into the meat. For a flavorful, evenly melted layer of cheese, we use shredded cheddar and add it off heat. Thirty seconds before serving, we add the buns to the steamer, too, giving them just enough time to soften and warm through.less
Serves 4
The test kitchen’s favorite steamer basket is the Progressive Easy Reach Steamer Basket. We prefer these burgers cooked medium-well, but for medium burgers, steam them for 7 minutes before shutting off the heat and adding the cheese. Serve these burgers with the usual array of garnishes and condiments: lettuce, tomato, onion, ketchup, mayonnaise, and mustard.
Ingredients
- 1 1/2 pounds 85 percent lean ground beef
- 2 teaspoons soy sauce
- 1 teaspoon onion powder
- 1 teaspoon tomato paste
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 4 hamburger buns
Instructions
1. Combine beef, soy sauce, onion powder, tomato paste, salt, and pepper in bowl. Divide beef into 4 balls. Gently flatten into patties ¾ inch thick and 4 inches wide. Press shallow divot in center of each patty. Bring 4 cups water to boil in covered Dutch oven over medium-high heat (water should not touch bottom of steamer basket).
2. Arrange patties in steamer basket. Set steamer basket inside Dutch oven, cover, and cook for 8 minutes. 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. Cover and let sit until buns soften, about 30 seconds. Transfer bottom buns to cutting board, add condiments, and top with burgers and top buns. Serve.
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