Beer Steamed Cheeseburgers
Burgers , BBQ
These Beer Steamed Cheeseburgers are amazingly simple and packed full of delicious Pepper Jack cheese. This quick and easy technique is a game changer and works real well with a cast iron pot and lid, finished with sauerkraut and mustard to create a gourmet burger in no time at all. Perfect for tailgating. Originally from Jack’s Lunch in Middletown, Connecticut where they created the Steamed Cheeseburger in the 1920’s, and Teds in Meriden, Connecticut, they’ve been serving them since 1959… The BBQ Pit Boys show you how easy it is to do this classic burger on the grill.
- 1 lb Ground Beef ( 2 x 1/2 lb burgers)
- Pepper Jack Cheese
- Yellow mustard
- Bread Rolls
SPG Seasoning or use you favorite seasoning
- Hot Sauce
- Combine about 2/4 cup of grated Pepper Jack cheese with the beef and season with SPG, or your favorite seasoning and then form the burger patties.
- Place the seasoned patties into a shallow flat based bowl and place that bowl into a cast iron pot with a lid. Add enough beer into to pot to create the steam, you don’t want it to boil off completely so don’t skimp on the amount.
- Place the pot with the lid closed over direct heat and let the beer boil to the point the burger is about 3/4 cooked.
- Remove and place the burger over hot coals to finish off the cook and give it some searing. Add a good thick slice of pepper jack cheese on top to melt once the burger is close to done ( internal temp of 145f )
- Toast the buns and serve the burger patty topped with Sauerkraut, plaster the toasted buns with yellow mustard and your favorite BBQ sauce. Add a nice thick slice of sweet vidalia onion to complete this tasty Beer Steamed cheeseburger.