Steamed Cheesburgers, anyone make them?

[James Brown]

I know all about Teds in CT, but anyone make them at home? sounds doable and after watching them on the Food network, I NEED ONE!! Someone said just use a old tuna can and steam it in a pan of water. mmmmmmmmm.

[Rusty Heap]

Was someone watching Man Verses Food last night?

Saw that steamed Burger episode myself.....hmmmmm something to try.

[James Brown]

I'm fricken dying here! Like Homer Simpson drooling mmmmmm cheesburgers mmmmmmmmm

[Rusty Heap]

google and youtube are your friend.


what time should I come over? I'll bring the beer.

YouTube - Beer Steamed Cheeseburger Recipe by the BBQ Pit Boys

[dtw]

I've lightly smoked burgers before finishing on the grill. What's the deal with steaming?

[legion]

The nasty foil-wrapped cheeseburgers at my high school were cooked on a steam table. Does that count?

[masraum]

Originally Posted by Rusty Heap

google and youtube are your friend.


what time should I come over? I'll bring the beer.

YouTube - Beer Steamed Cheeseburger Recipe by the BBQ Pit Boys

That actually looks/sounds pretty good (but good grief, Busch beer? yak!), but having to listen to the guy narrate made me want to perform a self lobotomy.

[Rusty Heap]

I watched Man Vs Food last night (great show by the way - Discovery or Travel Channel I think) and he went to a place that did steamed burgers. Fully cooked only by steam.

I've never had one so if someone who has can chime in it's appreciated, but from the TV show I got this difference. (and I LOVE to bbq.....)

Tradionally, steaks/burgers and such are seared, sealing in the fat and juices, crispy meat on the outside, juices inside.

Steamed burgers (sorta texture wise on the TV show looked like Meat-loaf texture) still cook the meat through, but all the fat escapes into the pan, then after cooking for the 5-7 minutes in the steam oven, they pour the fat off, leaving moist cooked meat, but lower fat content.

I'm a "get some cast iron damn hot" on a bbq side burner and blacken/sear the meat on the outside sear it, then finish low and slow on the bbq kind of guy.......but the steaming seems interesting enought to try it.......sorta like a Beer can chicken. Very different, and very moist and tasty.

Anyone else comments?

[jwasbury]

Steamed Cheeseburgers?

That's White Castle folks: What You Crave | White Castle

I guess none of you have ever been to Jersey?

[MT930]

White Castles Rock !! Glad I don't Live near any. I would be quite large

I was just trying to find the nearest White Castle to Montana. Looks like Minneapolis Mn.

With my Mother in law here for the holidays I would be willing to take a solo road trip for 10 doubles with cheese. No mileage limit !

[Rick Lee]

I did try it after seeing that place in CT on some food show. Didn't taste great, but it was ok. Grill is better.

[HardDrive]

Are you guys suggesting that there is meat in White Castle burgers?

[Nostril Cheese]

Skinner: Superintendent, I hope you're ready for mouth-watering hamburgers.
Chalmers: I thought we were having steamed clams.
Skinner: Oh, no, I said steamed hams. That's what I call hamburgers.
Chalmers: You call hamburgers steamed hams?
Skinner: Yes, it's a regional dialect.
Chalmers: Uh-huh. What region?
Skinner: Uhh ... Upstate New York.
Chalmers: Really? Well, I'm from Utica, and I've never heard anyone use the phrase 'steamed hams.'
Skinner: Oh, not in Utica. No, it's an Albany expression.
Chalmers: I see.
[Chalmers bites into a steamed ham.]
Chalmers: You know, these hamburgers are quite similar to the ones they have at Krusty Burger.
Skinner: Oh ho ho, no. Patented Skinner burgers. Old family recipe.
Chalmers: For steamed hams ...
Skinner: Yes ...
Chalmers: Yes, and you call them steamed hams despite the fact that they are obviously grilled.
Skinner: You know I— One thing I sh— Excuse me for one second.
[Skinner walks into the kitchen and returns to the dining room.]
Skinner: Well, that was wonderful. A good time was had by all. I'm pooped.
Chalmers: Yes, I should be— Good lord, what is happening in there?
Skinner: Aurora Borealis?
Chalmers: Aurora Borealis? At this time of year? At this time of day? In this part of the country? Localized entirely within your kitchen?
Skinner: Yes.
Chalmers: May I see it?
Skinner: No

[The Gaijin]

Originally Posted by Rusty Heap

Steamed burgers (sorta texture wise on the TV show looked like Meat-loaf texture) still cook the meat through, but all the fat escapes into the pan, then after cooking for the 5-7 minutes in the steam oven, they pour the fat off, leaving moist cooked meat, but lower fat content.

I'm a "get some cast iron damn hot" on a bbq side burner and blacken/sear the meat on the outside sear it, then finish low and slow on the bbq kind of guy.......but the steaming seems interesting enought to try it.......
Anyone else comments?

No fat = little taste.

Your side burner cast iron thing + low and slow sounds much better...

[sammyg2]

I got a burger tip from Sandra Lee years ago and it rocks.

Mix some au jus powdered mix into the hamburger meat (about 1/4 packet per lb.) and get the french fried onion rings from french's and crumble up some and mix in. A little bit goes a long way.
Form the patties and let them sit in the fridge for an hour or two and then onto a hot grill.
They end up tasting like prime rib crust (I love the bark).

I made em at a pool party we had last year, everyone was raving and wanted to know what I did. I told em and many of the guests have told me since that they are now making their burgers that way.

[Rusty Heap]

Not to tangent the thread onto Mammoth sized steak searing, but as it's come up I thought I'd share the cast iron trick.

I love to take a 12" cast iron pan, put in a couple tablespoons of butter or oil, and get it just below smoking hot, then flash sear the Meat (could be a 3" thick steak, or 1" thin Ahi tuna, or Scallops or prawns for that matter) But you just sear them quick and briefly.....

for thick steaks like these boneless Rib-eye in my Fred Flinstone 3" thick cut, sear them in the pan on the side burner, then finish off for 15-20 minutes low and slow over indirrect heat on the bbq while adding some wood chips in an alum pan over the heat for smoked goodness.


Step ONE: Buy 16 pound package of Boneless Ribeye. YUM





Step TWO: Steak out whole cut of meat, freeze some and make roast into some.......for tonights meal, Whittle off two steaks, one about 3" thick and a 3 pound hunk of meat for me, and a smaller 1.5-2 pound cut for the wife. Get the oil hot in the cast iron and sear.





STEP three, finish steaks low an slow over indirect heat in the BBQ, and slice up potatoes 1/4" thick and some mushrooms to finish in the left over beef fat in the cast iron pan...... Let the meat rest, slice and searve.






Next Meal - Seared Ahi Tuna Steaks.

1" thick tuna, soak in Teryaki sauce for 1 hour marniade, put in cast iron pan and lightly sprinkle with black/white seaseme seeds. QUICK QUICK sear is all that is required, like only 1 minute a side! It should be very pink / raw on the inside, slice very thin, and serve with Wasabi dipping sauce.












Hope this helps motivate people to use their side burners more often......on most peoples grill they don't know what to do with it and it never gets used?......Cast Iron Pans are often found cheap at Garage Sales, Thrift Stores, or even Harbor Freight. Get one at least 10" if not 12" is perfect.


I bbq year around under a covered deck, and I mean YEAR around! 25F outside this night. Looks like that night was some New York Steaks, searsed on the grill from the hash marks. Note the perforated wok skillet for onions/mushrooms drizzled in olive oil and garlic powder, and some bread getting toasted right at the end too.






DANGGG I'm hungry now! Hope you all are too.......

[sammyg2]

Dude. Sounds almost like Cajun blackened cooking.

I get the 12" cast iron skillet really, really hot on the BBQ (outside). Throw in some butter and watch it smoke.
Take a firm piece of fish (I like swordfish or halibut) and slop on some melted butter on both sides, and pour on the Cajun spices. Don't be stingy.
Into the hot pan, more smoke. Did I mention that I do this outside?

About 30 seconds on each side and it's done. Serve with a side of wild rice and steamed veggies.
Oh man that sounds good right now.

[Damian in NJ]

I've been to Ted's, it's overrated although interesting.

[James Brown]

Ok, got some ground beef, potato rolls, cheese, condements and went to my egg potcher and filled it up with the meat. 6-7 minute later, i'm munching down a tasty STEAMED burger, NICE.

Now, how about a good home french fry!!

[futuresoptions]

Dang Rusty, looks delicious... you can send me some left overs ya know...