s STEAMED CHEESEBURGER *****
s 
|
s STEAMED CHEESEBURGER *****
s |
|
Ingredients
|
|
||||
|
Instructions *** 2-1-17 originally in the globe in may 2006, so i've been hangin on to this one a while, surprisingly good, cooked a 93% lean burger and it came out moist and juicy, would expect this would work great for those dryer burgers such as lamb and turkey!!! *** The Sterns say: Try this at home When I told friends and coworkers about my steamed-cheeseburger romp in Connecticut with Jane and Michael Stern, those who knew their "Roadfood" work wanted to know: What are they like? Those who didn't wanted to know: What's a steamed cheeseburger like? I hope my story today about their new memoir answered both questions, but here's something we didn't have room for: a recipe for making steamed cheeseburgers at home. For those who haven't had one, you don't steam the bun, just the cheese and the meat. Now, I'm a fan of burgers on the grill -- smoky, crispy-edged, and all -- but on a rainy spring day if I'm not in the neighborhood of Ted's Restaurant or O'Rourke's Diner in central Connecticut, I can imagine going this route instead. For the beef, I'd use the great stuff from River Rock Farm, which I get frozen at City Feed & Supply in JP. Steamed cheeseburger Makes 1 Jane and Michael Stern got this home technique from Brian O'Rourke of O'Rourke's Diner in Middletown. At the diner, O'Rourke employs an old-fashioned steam cabinet, but suggests that home cooks use cleaned-out tuna cans and a stovetop steaming setup instead. He tops his burgers with extra-sharp Vermont cheddar, which tastes great but doesn't melt as well as less-sharp versions. 6 ounces lean ground beef Salt and pepper 4 to 6 ounces cheddar cheese 1 small hamburger bun Lettuce, tomato, onion, and condiments of your choice 1. Thoroughly wash and dry two empty 6.5-ounce tuna cans. Season beef with salt and pepper, stuff it into one can and the cheese into the other; set aside. 2. Prepare a double boiler or steaming setup, such as a steamer basket in a large saucepan with 1 inch of water, and set it over medium heat. 3. When the water comes to a boil, put the two filled tuna cans into the boiler top or on the steamer basket, cover, and let steam for 4 to 5 minutes, or until the cheese melts and the burger is cooked through. Line the bottom bun with lettuce, turn the beef patty out onto it, scoop the cheese on top, and add tomato, onion, and condiments of your choice. Adapted from "Two for the Road" f This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
