Steamed Cheeseburger

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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.

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 is notably juicy and tender, without the crispy edges you would get from a grill.

Because it is not cooked in oil or on a flat-top, it is 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 is a point of pride in central Connecticut and an example of how simple techniques and local tradition can create something entirely distinctive in American food culture.

Fun Facts

• Chunks of cheese are traditionally steamed separately until they melt into a rich, gooey sauce.
• The melted cheese is poured over the burger, giving it a unique texture and flavor.
• Steam cabinets allow the burger to stay soft and juicy without grill marks or crispy edges.
• Since it is not fried or grilled in fat, the steamed method produces a slightly lower-fat burger.
• It remains one of Connecticut’s most distinctive regional foods.

Where to Try

Ted’s Restaurant Meriden, Connecticut

K LaMay’s Steamed Cheeseburgers Meriden, Connecticut

Recipe

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Steamed Cheeseburger Servings: 2–4 Prep: 10 minutes Cook: 10–12 minutes Difficulty: Easy Style: Connecticut Regional Burger

Ingredients

For the burgers

• 1 lb ground beef, preferably 80/20 for juiciness
• Salt and pepper, to taste
• 4 slices American or cheddar cheese
• 4 soft burger buns
• Optional toppings: lettuce, tomato, pickles, onions, ketchup, mustard

Instructions

1. Form the patties: Divide ground beef into 4 equal portions.
2. Shape into thin, round patties slightly wider than your buns.
3. Season both sides with salt and pepper.
4. Prepare your steaming setup: Use a steaming basket over a pot of simmering water.
5. You can also use a metal tray or shallow pan with a lid.
6. Lightly grease the tray or basket to prevent sticking.
7. Steam the patties: Place patties in the steamer, cover, and cook for 6–8 minutes.
8. The beef should be cooked through but still juicy.
9. Steam the cheese: Place cheese slices on top of the cooked patties.
10. Cover and let steam 1–2 minutes, until the cheese melts into a creamy layer.
11. Steam or toast the buns: Some diners lightly steam buns for softness.
12. You can also toast them lightly if preferred.
13. Assemble: Place the steamed patty with melted cheese on the bottom bun.
14. Add optional toppings and cap with the top bun.
15. Serve immediately.

Serving note: For a more authentic Meriden-style version, steam the beef and cheese separately if your setup allows it, then spoon the melted cheese over the patty.

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