Steam-Baked Diner-Style Cheeseburgers

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.