Steaming burgers in a pot

[JHZR2]

Id never done this before. My wife was making meatballs for a party and so we split some meat off, added some onions and other things, and made hamburger patties to freeze. The bag was one patty too small so I figured it was good lunch.

Instead of pulling the cast iron or warming the grill, I threw it in a small pot (lid on) with a bit of olive oil in there. When sizzling well, I put some water in there for steam.

Wow, I like our burger recipe, but steamed like that was just delicious.

I'd imagine others cook them this way, at least sometimes. What is your preferred technique? I may need to experiment for a snack because it was so tasty!

 

[JTK]

I caught an episode on a cable cooking show some time back. Something about best burger joints IIRC. One of the best was a real old-school joint renowned for their steamed burgers. They've been doing them that way for decades the same way. Looked really good!

Joel

 

[simple_gifts]

Originally Posted By: JTK
I caught an episode on a cable cooking show some time back. Something about best burger joints IIRC. One of the best was a real old-school joint renowned for their steamed burgers. They've been doing them that way for decades the same way. Looked really good!

Joel


Could be Ted's in Meriden CT; the only reason to go to Meriden.

http://www.tedsrestaurant.com/

Quote:

Ted’s has attracted more widespread attention with its appearance in the documentary Hamburger America, as well as national publications including US News and World Report, Yankee Magazine and Connecticut Magazine. It has also been featured on “Hamburger Paradise”, a part of Travel Channel’s newest Food Paradise series along with a feature on Man vs. Food. Ted’s has also claimed a number of awards including; “Best Burger in CT” from The Food Network Magazine and “Best Burger” from Connecticut Magazine.

 

[djb]

You need high heat to develop most of the flavors. The compounds form at browning heat, with other interesting ones at substantially higher temperatures.

When just steaming, you need to add other flavors such as onion.

White Castle steams their burgers in the bun. The bun catches both the rendered fat and onion aroma, otherwise it would be pretty tasteless.

 

[expat]

There used to be a brand of Tinned burgers sold in the U.K.
Westlers I think, they were often sold Steamed with onions by venders.
They were made with Bacon and Pork.
They were, as I remember, VERY good!

 

[JimPghPA]

Try aluminum-foil campfire stew someday. Skin potatoes and cut into very thick slices and put them in water. Use double layer of the thickest wide aluminum foil, everyone makes there own pack so they get to decide how much they want. Put the wet potatoes in first, then meat, then green beans and or other vegetables on top. Close it up by folding up the sides and join the top by roiling it shut.


Scrape a bed of hot red cools from the fire or use a grill over the fire or charcoal, or place in an oven.

The potatoes do a good job of protecting the meat from burning, and the steam from the wet potatoes cooks the meat and vegetables. And clean up is easy because you eat from the foil pack.

 

[JHZR2]

Originally Posted By: djb
You need high heat to develop most of the flavors. The compounds form at browning heat, with other interesting ones at substantially higher temperatures.

When just steaming, you need to add other flavors such as onion.

White Castle steams their burgers in the bun. The bun catches both the rendered fat and onion aroma, otherwise it would be pretty tasteless.



Ihad the pot pretty hot before putting in the hanburger. There was plenty of browned "stuff" a the bottom.

If thats the key, Ill remember that, as it came out great.

I always add onions to my burgers when Im making them. Its just a personal preference. I used a red onion in there this time, which was something new...

I added the water later in the cooking...

Cleaning the pot (all-clad bimetal, not a non-stick cooking vessel) took a bit of work...

 

[JimPghPA]

BTW, add some onions and or other spices to the aluminum foil stew as desired.

 

[javacontour]

Could probably get much the same effect by using a skillet and a lid over the top keeping the heat and moisture in.

Saute things you want on top like mushrooms and onions, pull them out leaving the liquid to fry your burgers under a lid.

 

[sleddriver]

Originally Posted By: JHZR2
Originally Posted By: djb
You need high heat to develop most of the flavors. The compounds form at browning heat, with other interesting ones at substantially higher temperatures.

When just steaming, you need to add other flavors such as onion.

White Castle steams their burgers in the bun. The bun catches both the rendered fat and onion aroma, otherwise it would be pretty tasteless.



Ihad the pot pretty hot before putting in the hanburger. There was plenty of browned "stuff" a the bottom.

If thats the key, Ill remember that, as it came out great.

I always add onions to my burgers when Im making them. Its just a personal preference. I used a red onion in there this time, which was something new...

I added the water later in the cooking...

Cleaning the pot (all-clad bimetal, not a non-stick cooking vessel) took a bit of work...


That brown stuff is fond, which means great flavor. Don't dump it; deglaze it. Add some beer to it while it's hot and scrape with a wooden spoon or spatula. Then toss in some chopped onions.

Never tried 'steamed' burgers before, but beef, beer and onions is a great triple combination.

 

[GT Mike]

I do something similar a couple times a year, but on a much larger scale. For family reunions, I have chef duties. Works well because I don't have to socialize much, and I can make things to my taste, which everyone else seems to like too.
After grilling burgers, I have a Nesco roaster with the grate in the bottom, and I add dry onion soup mix with enough water to just get up to the level of the grate (approx. 1"). I'll get it to a rolling boil before adding any burgers, then just turn it down to a low simmer, and put the burgers in as they're grilled. The onion soup steam keeps the burgers from drying out, and adds a wonderful flavor to them, remarkably similar to a White Castle or other type of "slider", without being greasy and funky like they usually are. For my grilling seasoning, I use McCormick Grill Mates hamburger seasoning and that's it. Season each side and grill to desired done-ness.