Fifty States of New Recipe Tuesday – Week Five Do Over – Connecticut Reprieve

This is from my Facebook for the beginning of Fifty States of New Recipe Tuesday. It was originally written on October 21, 2015.

Ok, so last night’s ode to Connecticut was a big fail and everyone seemed to send me the “ick” vibe, so I am back with a Wednesday redemption. Thanks to my friend Lynn, she pointed me to the true Connecticut famous dish…the Steamed Cheeseburger. A classic from Ted’s restaurant since 1959, this burger takes a different cooking route from your standard fry top or grill. Their process uses steam to cook their burger, which is supposed to draw out some of the fat while still keeping it juicy and soft.
This is a very unique way to cook a burger. It does hold a lot of flavor, but I have to say I missed the browning you get from a hot skillet.
It is TONS better than last night. So I feel much better about Connecticut and can now sleep tonight knowing I fixed things.
On to Massachusetts!

Connecticut Steamed CheeseburgerConnecticut Steamed Cheeseburgers

Recipe from America’s Test Kitchen

1 1/2 pounds 85 percent lean ground beef
2 teaspoons soy sauce
1 teaspoon onion powder
1 teaspoon tomato paste
3/4 teaspoon salt
3/4 teaspoon pepper
4 ounces sharp cheddar cheese, shredded (1 cup)
4 hamburger buns

Combine beef, soy sauce, onion powder, tomato paste, salt, and pepper in bowl. Divide beef into 4 balls. Gently flatten into patties ¾ inch thick and 4 inches wide. Press shallow divot in center of each patty. Bring 4 cups water to boil in covered Dutch oven over medium-high heat (water should not touch bottom of steamer basket).

Arrange patties in steamer basket. Set steamer basket inside Dutch oven, cover, and cook for 8 minutes. Remove Dutch oven from heat and divide cheese evenly among burgers, cover, and let sit until cheese melts, about 2 minutes.

Serve on buns with your choice of condiments.


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