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Thursday 4 July 2013

Homemade cheeseburger recipe... but the burgers are steamed! Yes, Steamed burgers!!

I first saw this on FramedCook’s website and I nearly facepalmed myself because it never occurred to me to steam a burger. And its not like I’ve had the gigantic Chinese steamed meatballs at dim sum... I just never thought of putting it between a burger bun with cheese, lettuce, tomatos, onions, fried egg and the usual burger condiments.  I’ve tweaked the recipe a bit as I was using extra lean ground beef, so here’s my take on a very tasty, moist, seasoned burger… steamed.

Now, before you yell at me and get upset, I’m using extra lean ground beef so as a result, it results in a leanier, drier burger. To make the burger retain more of its moisture and less dense, I added in an egg (acts as a binder) and bread crumbs (soaks up moisture and prevents the burger from resembling a meat brick).  If you hate hate burger “fillers”, make sure you use a nice fatty regular ground beef and you can skip out on the egg and breadcrumbs.  Regardless, you’ll get an amazingly moist flavorful burger.

Assemble ingredients.. well, most of them anyways :P I made a lot more than 4 burgers - they freeze pretty well after you cook them up... and reheat quickly in the steamer - bounus, never drying out!  You can dig out a big steamer if you're making lots (I like using my massive Paderno wok with lid and my Paderno wok steamer insert), but for small batches, I used the steamer basket of my plane jane ricer cooker (Stainless Steel Rice Cooker with steamer) - just have to wait for the water to boil in the pot before adding in the burgers to steam! But any old steamer on a stovetop will work too. 
Mix up all the burger seasoning with ground beef, form into patties and plunk into steamer. Steam. Then add cheese:
Steam for 2 min to melt cheese.
Top with your fav toppings and plunk into warm bun. 
 Resistance is futile!!

Steamed fully loaded burger recipe – makes 4 burgers
1 1/2 pounds ground beef (if using regular, omit egg and breadcrumbs – I like extra lean)
1 tablespoon Worcestershire sauce
1 tablespoon red wine
1 tablespoon granulated garlic powder
½ teaspoon pepper
1/2-1 teaspoon hot sauce (I like using sirracha.. more if you like a kick!)
1 egg
½ cup fine bread crumbs
¼ cup finely grated parmesan cheese
4 soft hamburger buns
1 cup shredded cheese – I like a tex mex mix for this recipe, but cheddar, spicy havarti, mozzeralla, colby etc all work too!

-4 fried eggs cooked to your liking
-ketchup, mustard, mayo, relish, chipotle aioli
-veggies: lettuce, tomatos, onions, hot peppers, guacamole, sweet peppers, pickles, grilled veggies etc

How to:
1) Fill a pot ¼- ½ way full of water (water should not touch steaming basket), crank it on high to a boil and place steaming basket on top.  One of my pot sets had came with a steamer, but so did my ricecooker, so I used the ricecooker as it was bigger (but it took waaaay longer to heat up to boiling!)
2) While the water heats up, in a large bowl, mix together the beef, worchestershire, wine, garlic powder, pepper, parm, one egg and breadcrumbs… Form into 4 patties. Indent the center with your thumb so it doesn’t puff up as it cooks – prevents lumpy looking burgers!
3) Steam burgers for 8 min. Turn off heat, add cheese and steam for 2 min more.
4) While the burgers are steaming, toast buns, prep your veggies and fry up your eggs
5) Assemble cheeseburgers with your fav veggies, condiments and top with fried egg.  Stuff face.

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