If you haven’t tried a bourbon steamed burger before, you don’t know what you are missing! The bourbon steam makes the patty extra juicy and gives it a rich, flavorful aroma.
Steaming also prevents the patty from shrinking or drying out like it does when you grill it.
- A bourbon steamed burger is made by lightly pressing ground beef into a ramekin and steaming it in a pot with water and bourbon until it is done to your preference.
- Before you take it out, place a slice of cheese on top and steam it further until the cheese has melted.
- Put on a bun and enjoy!
It is as easy as that! If you want to give this mouth-watering dish a try, read our recipe below to see how it’s done!
Add some of your favorite sauces and ingredients and impress your friends and family by hosting a bourbon steamed burger night!
Bourbon Steamed Burger Recipe
Why on earth would somebody want to steam a burger when a grilled burger already tastes so good?
Well, though it may sound a bit odd, you will be amazed at how delicious it is!
We can’t wait to share one of the best bourbon steamed burger recipes with you, so let’s start cooking!
- Preparation Time: 10 Minutes
- Cooking Time: 20 Minutes
- Total Time: 30 Minutes
- Servings: 4
- Calories: 280kcal
- 4oz (1/4 lbs) of ground beef (90/10) per patty (1-pound lean ground beef)
- Seasoning to your preference (Adobo, salt, pepper, garlic powder, onion powder, etc.)
- Hamburger buns
- 4 cups (240ml) water
- Sliced cheese (Swiss, Cheddar, American)
- 3 to 4 ounces inexpensive bourbon
- Burger toppings (caramelized onions, red onions, bourbon sauce, fire-roasted bell peppers, bacon, lettuce, pickles, BBQ sauce, mustard, sauteed mushrooms, ketchup) *Optional
For The Burger Sauce
- 1 cup (250ml) mayonnaise
- ½ cup (125ml) ketchup
- ¼ cup (ml) prepared yellow mustard
- ¼ tsp garlic powder
- ⅛ tsp white vinegar
- 2 tsp onion powder
- Hot sauce to taste
- Seasoning to taste (salt, pepper, chili flakes, etc.)
- Measuring jug
- Measuring cup
- Shallow aluminum foil bowl/ 14oz ramekin/ empty tuna cans
- Steamer/ pot steamer system/ rice steamer with steamer attachment
- Buttered skillet/toaster/ toaster oven (for toasting hamburger buns) *Optional
- Place your ground beef in a mixing bowl, add seasoning, and mix through.
- Divide the beef into four equal parts (4 patties) and sprinkle lightly with a bit of salt and pepper.
- Place each patty into a ramekin or other container and make it fit into the edges.
- Add water to your steaming device or system and allow it to reach a low boil.
- Add the bourbon to the water.
- Place your ramekin or container into the steamer and close the lid immediately.
- Allow the meat to steam: six minutes for medium-rare, eight minutes for medium, ten minutes for well done. (Depending on your steamer)
- Toast your hamburger buns while you wait for the patties to steam and prep any additional toppings you would like to add on top of your burger.
- When the meat is about one minute from ready, lift the lid, add the sliced cheese on top and close the lid again. The cheese should not remain in the steamer for longer than a minute; otherwise, it will become too soggy and will slide off the burger.
- When your burger is ready, and the cheese has melted, remove the ramekin from the steamer, lift it out gently with a fork, and place it directly on the hamburger bun.
- Add any toppings and sauces onto your burger as desired, place the other half of the brioche bun on top and enjoy!
For The Burger Sauce (Optional)
- In a medium
- Whisk the onion powder, ketchup, mayonnaise, mustard, vinegar, and garlic powder together in a medium-sized mixing bowl
- Add pepper, salt, and hot sauce to taste.
- Cover the bowl with plastic wrap and refrigerate for at least one hour before serving with the burgers.
What To Serve With Bourbon Steamed Burgers?
- French fries
- Sweet potato fries
- Greek salad
- Deep-fried onion rings
- Creamed spinach and sweet pumpkin
Who Invented The Steamed Cheeseburger?
It is believed that the steamed burger was invented by Jack Fitgerald at Jack’s Lunch Restaurant in Middletown, Connecticut.
The exact year is unknown, but it is said that he created it somewhere between the 1920s and the 1930s.
The burger patties were steamed in square-shaped, 18-tin trays in a tall copper container as a healthier option to grilled or fried burgers.
The restaurant charged five cents extra for a slice of cheese back in those days.
Can You Use Chicken Instead Of Beef?
Not only can you replace the beef with chicken, but steaming chicken patties are really quick and easy.
You will need to use ground chicken, so the best is to ask a butcher to do it for you if you do not own a mincer.
They follow the same procedure as beef patties, and you can freeze them for later use.
You can also use chicken breast for this recipe, but you will need a bigger container to fit the breast.
You can even get creative by stuffing it with spinach, peppadews, or cheese and wrapping the chicken breast in two or three streaks of bacon.
Not only does this add more flavor to the chicken, but it also locks in those lovely juices and prevents the chicken breast from drying out. Check out this recipe to achieve moist steamed burger breast every time .
If you are not a fan of bourbon or would like to experiment with different flavors, try the beer steamed burger recipe.
They taste just as juicy as with bourbon, but you get the beer flavors. Although it tastes different, it does not affect the quality or texture of the patty, just the flavor .
If you are either vegan or vegetarian and want to use a veggie patty for this recipe, we can guarantee that it will be delicious.
A steamed veggie burger, just like a regular burger, has a meaty texture and is beautifully tender.
If you want to try this recipe with a veggie burger patty, you won’t be disappointed .