There are those in our fair city that live without the luxury of a deck or porch. While this is not a lifestyle choice of which I approve (I'm wagging my finger in a fatherly way right now), this should not deprive them of their right to ridiculously delicious burgers. So fear not, intrepid shut-ins, I've found a way for you to turn your stovetop into a steam-billowing short order diner line.
Oh, and if the whole "Steamed Hams" reference is throwing you, I suggest you click here and join the rest of us. Frankly, I'm surprised it took us this long to shoehorn in a Simpsons reference.
Cartoons aside, I'd also read a story from Gourmet editor Sara Moulton about her first job cooking, where they took a burger covered with mushrooms, onions, and cheese and steamed it with beer. I didn't have a griddle and a big-ass metal bowl, but I did have a skillet and more than enough beer to do the job.
(Makes 2 burgers - double it for 4. Yay, math!)
- 1/2 lb ground chuck
- 1 tbsp dijon mustard
- 1/2 tbsp Worcestershire sauce
- Coarse-grained salt
- Fresh ground black pepper
- 1/2 c diced white onion
- 4 sliced mushrooms (Whatever kind you'd like. I bought a pack of Essex Kent mushrooms. They were on sale.)
- 1 jalapeno, quartered and diced
- 8 olives, diced
- 1/4 c grated white cheddar
- 1/4 c crumbled feta cheese
- 1/3 c dark ale (I used Half Acre's Over Ale)
- 2 buns, toasted or steamed
1. Combine the ground chuck, mustard, and Worcestershire. Season with salt and black pepper.
2. Divide beef and form into thin 1/4 lb patties.
3. Heat 2 tbsp vegetable oil in a large skillet to medium.
5. Raise heat to medium hi and add mushrooms. Cook another 4-5 minutes, until the mushrooms are browned and glossy.
6. Season the onion/mushroom mix with salt and pepper, and remove to a bowl. Wipe out the skillet.
7. Add 1 tbsp of vegetable oil to the skillet, heat to medium-high.
I did just one burger at a time - you know, for illustrative purposes. And because I don't own a very big skillet.
8. When oil is heated, add burgers to the skillet and cook 3 minutes.
9. Flip and cook another 2 minutes.
10. Add the toppings to burgers - onion/mushroom mix, jalepenos, and cheddar on one, and onion/mushroom, olives, and feta on the other.
11. Add beer to the skillet. Cover and steam for 3 minutes, until cheese is melted.
12. Put onto buns and enjoy your mouth-watering steamed hams.