Steamed Cheeseburgers Recipe 45

AWESOME STEAMED CHEESEBURGERS!

Steps:

• divide ground beef in half and form into 2 six ounce patties.
• season with seasoning salt and pepper to your liking.
• place a metal rack in the bottom of the frying pan.
• add water to a level just below the rack.
• heat water on high heat until water begins to steam, reduce heat to medium.
• place burgers on rack and cover.
• steam for about 10 minutes.
• top with cheese, cover and steam an additional 30 seconds to 1 minute or until cheese is melted.
• top with your favorite toppings and enjoy!

STEAMED CHEESEBURGERS RECIPE - (4/5)

Steps:

• 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. Place top buns on burgers and bottom buns, cut side up, on top of top buns. Cover and let sit until buns soften, about 30 seconds. Transfer bottom buns to cutting board, add condiments, and top with burgers and top buns. Serve. This cooks them to med well. For med only cook for 7 minutes.

BEEF STEAMBURGERS

Steps:

• Over medium high heat brown ground beef and onion until beef is no longer pink and onions are translucent.
• Drain mixture to remove fat.
• Add remaining ingredients except salt and pepper.
• cook over medium to medium low heat for 20-30 minutes.
• Add salt and pepper to taste.
• Serve on hamburger buns.

CACIO PEPE STEAMED BUNS RECIPE BY TASTY

Steps:

• In a small bowl or container, whisk together the salt, sugar, and yeast. In a medium bowl or container, whisk together the milk and cream. Add the sugar mixture and egg to the milk mixture and stir to combine.
• In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and bread flour.
• Add the wet ingredients to the flour mixture and mix on medium speed for 15-18 minutes, scraping down the sides of the bowl occasionally, until the dough is smooth and supple and is pulling away from the sides of the bowl.
• Transfer the dough to a large greased bowl and cover with plastic wrap. Let sit in a warm place for 1-2 hours, until doubled in size. Clean the stand mixer bowl.
• While the dough is resting, make the filling: Dice the Provolone and fresh mozzarella and add to the bowl of a stand mixer fitted with the paddle attachment, along with the Parmesan, shredded mozzarella, ricotta, ground peppercorns, and salt. Mix on low speed until well combined, 2-3 minutes. Transfer to an airtight container and refrigerate until ready to use.
• After the dough has rested, punch down to release the natural gases. Turn the dough out onto a clean surface and divide into 16 70-gram portions.
• Shape each dough portion into a ball by rolling on the surface, gathering excess dough toward the bottom to keep the top taut. Arrange the balls seam-side down on the surface or a baking sheet and cover with a damp towel. Let rest until doubled in size again, 30-45 minutes.
• While the buns are resting, make the garlic butter. Melt the butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Remove the pot from the heat and stir in the parsley. Set aside until ready to use.
• Working one at a time, flatten the edges of a bun and make a divot in the center. Fill the divot with 2 tablespoons of the cheese mixture. Pull the edges of the dough around the filling and seal the bun. Repeat with the remaining buns and filling.
• Arrange the buns seam-side up on the surface. Cover again and let rest for 40 minutes, until risen again.
• Fill a large pot ⅓ of the way with water and bring to a boil over high heat.
• Line a steamer basket, or as many as you have, with parchment paper and lightly grease with nonstick spray. Working in batches as needed, add the buns to the basket, making sure they don't touch each other.
• Cover the basket and carefully transfer to the pot. Cover the pot and cook for about 10 minutes, until the buns have expanded and the dough is cooked through. Repeat with the remaining buns if needed.
• Remove the buns from the steamer basket and brush with the garlic butter.
• Serve immediately.
• Enjoy!