Steamed Cheeseburger
Quick Bite
A regional delicacy, primarily found in the Meriden area, where ground beef and cheddar cheese are cooked separately in a specialized steaming cabinet.
History
The steamed cheeseburger is a uniquely regional American creation with roots in Connecticut, specifically the city of Meriden, Connecticut.
It was first popularized in the early 20th century, most notably at Ted’s Restaurant, which is still famous for the dish today. Instead of grilling or frying, the burger is cooked in a small metal tray inside a steaming cabinet. At the same time, chunks of cheese are steamed separately until they melt into a rich, velvety sauce.
This method results in a burger that’s notably juicy and tender, without the crispy edges you’d get from a grill. Because it isn’t cooked in oil or on a flat-top, it’s often considered a slightly lighter alternative to traditional burgers.
The steamed cheeseburger rose to local fame in the mid-1900s and remains a beloved regional specialty rather than a nationwide trend. Today, it’s a point of pride in central Connecticut, an example of how simple techniques and local tradition can create something entirely distinctive in American food culture.
Fun Facts
Chunks of cheese are steamed separately until they melt into a rich, gooey sauce that’s poured over the burger, giving it a unique texture and flavor.
Steam cabinets often allow multiple toppings, lettuce, tomato, onions, without disrupting the soft, juicy patty.
Since it isn’t fried or grilled in fat, the steamed method produces a slightly lower-fat burger while still being indulgent.
Where to Try
Ted’s Restaurant - Meriden, Connecticut
K LaMay’s Steamed Cheeseburgers - Meriden, Connecticut
Recipe
Ingredients
Serves: 2–4
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Ingredients
1 lb ground beef (preferably 80/20 for juiciness)
Salt & pepper to taste
4 slices of American or cheddar cheese
4 soft burger buns
Optional toppings: lettuce, tomato, pickles, onions, ketchup, mustard
Preparation & Cooking Instructions
Form the patties
Divide ground beef into 4 equal portions and shape into thin, round patties slightly wider than your buns. Season both sides with salt and pepper.Prepare your steaming setup
Option 1: Use a steaming basket over a pot of simmering water.
Option 2: If you have a metal tray or shallow pan with a lid, that works too.
Lightly grease the tray or basket to prevent sticking.
Steam the patties
Place patties in the steamer, cover, and cook for 6–8 minutes, until the beef is cooked through but still juicy.Steam the cheese
Place cheese slices on top of the cooked patties, cover, and let steam 1–2 minutes until the cheese melts into a creamy layer.Steam or toast the buns (optional)
Some diners lightly steam buns for softness; you can also toast them lightly if preferred.Assemble
Place the steamed patty with melted cheese on the bottom bun, add optional toppings, and cap with the top bun. Serve immediately.
