[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?