Buzz
Like many of the sharpest minds of my generation, my mind has been completely influenced by memes. Although I’m not a particularly selective meme viewer, I do have some favorites—and I’m pretty sure I’ve watched every version of the legendary Simpsons “Steamed Hams” clip on YouTube at least twice. (My top pick is “Steamed Hams but it’s Basket Case by Green Day.” No, I won’t entertain any questions. Thanks!)
What makes this silly, one-off sketch so enduring? Perhaps it’s the absurd humor, which wasn’t much appreciated when it aired in 1996, yet feels like a comforting relief in today’s increasingly chaotic world. The writer of the sketch believes it’s because the phrase “steamed hams” is simple enough to stick in people’s minds. But both of these theories skip over important details—what about Skinner’s frilly apron? The overconfident “steamed clams/steamed hams” switch? The rare Albany reference tucked in pop culture? For me, it’s a mix of all of the above, plus something more: “Steamed Hams” makes me reflect on a specific kind of burger.
Steamed hams—well, steamed cheeseburgers—are definitely a real thing, though not in Albany. (We’re not really known for our burgers.) Found almost exclusively in central Connecticut, they’re considered one of the most iconic regional dishes in the United States. A handful of small diners use specially designed steam cabinets to cook the patties and melt the cheese in individual stainless steel trays. Devoted fans of steamed cheeseburgers argue they’re the juiciest, most flavorful burgers around, and I’ve always been curious to taste one myself.
I’m not heading to central Connecticut anytime soon by choice, though—sorry!—so I opted to try the next best thing: steaming some hams in the Instant Pot. And believe it or not, it worked. Like, really worked: this has become my new favorite way to cook a burger.
Despite what the name might suggest, the Instant Pot isn’t always faster than other cooking methods, but in this case, it absolutely is. You can steam cheeseburgers for two in just ten minutes, including prep and pressurizing time; if you’re on your own, it’s closer to five minutes. Even better, there’s no hot skillet to deal with, no greasy splatters to clean off the stove or walls, and no waiting in the heat of the afternoon sun for charcoal to heat up before you can eat. It’s the quickest, easiest, most laid-back way to make a fantastic burger at home.
As simple as they may seem, I’ve found that there are a few tricks to steaming the perfect ham. First, use the fattiest ground beef you can find—at least 20% fat. Most of the fat melts out of the burger, but you need some left behind for flavor; lean beef will just end up dry and tough. Next, keep the patties thin so they cook evenly. Don’t skimp on salt—most of it will dissolve into the fat and meat juices. Lastly, you don’t need to cook the burgers for long: two or three minutes at high pressure per quarter-pound patty should do the trick.
Burger styles are a loaded subject, so let me clarify: a steamed burger offers a completely different experience than a delicate, lace-edged patty or a two-inch-thick, medium-rare chef’s burger. You don’t get the Maillard reaction goodness from steaming, and it’s nearly impossible to achieve a perfectly medium-rare patty in a pressure cooker. If the idea of a burger without one or both of these qualities offends you, this might not be for you—but that would be a mistake. A pressurized steam bath results in a well-seasoned, juicy burger in mere minutes, with a generous amount of jus. Basting the patty with that jus before adding cheese—which melts perfectly in the residual steam—is essential, as is toasting the bun in plenty of fat until it’s nearly burnt. The end result is everything you want from a cheeseburger: tons of pure beefy flavor, the meltiest cheese ever, a bit of crispy crunch from the bun, and minimal cleanup—like grabbing McDonald’s on the way home. However you dress them up, steamed hams make for an unforgettable meal.
Steamed hams (a.k.a. Instant Pot cheeseburgers)
I’ve only tried this with four 1/4-pound patties at a time, since that’s all my six-quart Instant Pot can comfortably fit. If you’re looking to make more, start by cutting a few minutes off the “two-to-three minutes per patty” guideline and adjust as needed.
Ingredients:
1/4-1 pound ground beef, with at least 20% fat
Salt and pepper to taste
Hamburger buns, with butter or oil for toasting
Your choice of toppings: cheese, mustard, ketchup, mayo, special sauce, onions, lettuce, tomato, pickles, bacon…you know the drill
Divide the ground beef into 1/4 pound portions, then flatten them into patties about 1/4-1/3 inch thick. Season both sides generously with salt and pepper, then wrap the patties tightly in foil packets. Depending on the size of your Instant Pot, you can either wrap each patty individually or group multiple patties into the same packet; just make sure they lie flat in a single layer.
Place a steamer rack in your Instant Pot and add about an inch of water to the bottom. Arrange your foil-wrapped burgers on the rack, seal the lid, and set the “Manual” function to high pressure for 2-3 minutes per patty. While they cook, toast your buns in a cast-iron or nonstick pan over medium heat. Use plenty of butter or oil and don’t be afraid of a little char—the buns are the only part where you’ll get that.
Once the cooking time ends, let the burgers rest for 2-3 minutes before manually releasing the pressure. Use tongs to move the hot foil packets to a plate, then carefully open them and check if they’re done. The burgers should be fully cooked, but depending on your Instant Pot and how the packets were stacked, the ones on top might need a little more time. If that’s the case, simply reseal the foil on any undercooked burgers and return them to the pot for another minute or two at high pressure to finish cooking.
Before you take the burgers out of their foil packets, baste each patty generously with the juices that have accumulated and top with a slice of cheese. Let them rest for a few minutes while you gather your toppings so the cheese melts beautifully and the patty soaks in all those savory juices.
Serve them up with all your favorite toppings and sides. I was in a mac salad kind of mood yesterday, which made my lunch feel like the Fourth of July all over again.
