Steam-Baked Diner-Style Cheeseburgers

Carlene Thomas RDN
Carlene Thomas RDN
September 19, 2023
While there’s a place for thick, gourmet burgers, these burgers are reminiscent of classic diner-style burgers: beefy and moist, not smoky and charbroiled. Even better—it’s easy to use this method to make burgers for a crowd, and you can make them all year ‘round, since you don’t need a grill. Notes: While dozens of arguments exist for using various cuts or beef in a ground burger blend, the most important thing is the fat ratio. This recipe uses standard 80:20 ground chuck. Feel free to use your own blend as long as you maintain about this same fat ratio. This recipe works best when there’s some airflow underneath the burgers. The photos in this recipe show a perforated pan, which is now available to order through Anova. This recipe cooks the burgers well-done. For medium-rare, set the probe temperature to 130°F (54°C). For medium, set the probe to 135°F (57°C). For medium-well, set the probe to 140°F (60°C). Keep the oven temperature the same.
Serves
6
Prep Time
01:20
Cook Time
00:13
Steam-Baked Diner-Style Cheeseburgers
5 (1)
3623
Ingredients
1.5 lb
ground chuck (see note)
1 large
egg
1.5 tsp
Worcestershire sauce
1 tsp
kosher salt
Freshly ground black pepper
6 slices
American cheese
6
buns
Condiments of your choice
Toppings of your choice, such as shredded iceberg lettuce, pickles, and sliced tomato
Steps

1. Season Beef

In a large bowl, combine the ground chuck, egg, Worcestershire, salt, and a sprinkle of pepper.
Season Beef

2. Hand Mix

Use your hands to gently fold the seasonings into the beef.
Hand Mix

3. Weigh and Portion

Weigh the beef out into six 4 1/2-ounce (128g) patties, using a ring mold (if desired) to begin to shape.
Weigh and Portion

4. Shape Patties

Transfer the patties to a parchment-lined rimmed sheet pan and form into rounds.
Shape Patties

5. Press

To flatten, use the bottom of a drinking glass to press each patty until it is 4 1/2 inches (11.5cm) in diameter. The patties will shrink by about 1/2 inch (1.25cm), so going over your bun size by this amount will ensure an even bun-to-meat ratio.
Press

6. Chill

Transfer to the refrigerator and chill for 1 hour.

7. Preheat the Oven

Rack
While the oven heats, transfer the burger patties to a foil-lined perforated pan (see note). Place a solid sheet pan under the perforated one.
Preheat the Oven
Sous Vide Mode: On
Steam: 30%
Temp: 200°F
Heat: Rear

8. Cook

Rack
Insert the probe into the center of one of the burgers. Transfer to the oven, attach the probe, and cook until the probe registers its target temperature (see note), about 7 minutes.
Cook
Sous Vide Mode: On
Steam: 30%
Temp: 200°F
Heat: Rear
145°F Probe Target

9. Adjust Oven for Broiling

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top

10. Dry

Pat the tops of the burgers dry with paper towels. There will be a substantial amount of liquid on the sheet pan. The liquid will be unappealing and you’ll be tempted to drain it, but there’s no need.
Dry

11. Broil

Rack
Return to the oven and broil until browned. Remove from the oven and immediately top with the cheese.
Broil
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
00:06 Timer

12. Add Toppings and Serve

Transfer to buns and top the burgers however you’d like. Serve.
Add Toppings and Serve
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