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    Has anyone made steamed cheeseburgers at home?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Has anyone made steamed cheeseburgers at home?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Has anyone made steamed cheeseburgers at home?),it will help you,my kids.



Answers:
I don't know if what I'm thinking of is what you are, but when i cook my burgers in a skillet on the stovetop, I always add water as I'm cooking them, not enough to cover, but enough to keep it steamy in the pan. I have to keep adding it though. They are alot less greasy and they taste great. It keeps them from burning before they're done too! Good luck!

Other Answers:
Yes, and they are delicious, and healthier than fried or grilled.

Just saying and no offense steamed cheeseburguers sound.... a little diffrent and this is just my view don't take offense wow-that sounds so healthy! could you post the recipe or add it on to your question i would love to try that !thanks!

yes i have

No, have you? HOw do you do it?

I haven't had steamed cheeseburgers at home, but I have made GREAT Haggis burgers. Here's how:

Haggis Burgers

6 pounds of haggis
50g plain flour

12 slices buttered bread or bun
6 large flat mushrooms
180g good cheddar, sliced
2 large tomatoes, sliced

60g rocket or watercress leaves
1 Tbsp extra virgin olive oil
6 tablespoons of crowdie (Scottish curd cheese), creme fraiche or sour cream
6 small glasses of single malt whisky e.g. Oban (optional)

500g potatoes, peeled and cut into wedges
500g swede, peeled trimmed and cut into wedges
maldon salt and freshly ground pepper

Remove the skin from the haggis and slice the haggis into 6 slices. Place the flour on a plate and season it with a little salt and pepper. Dust the haggis in the flour and set aside until ready to cook.

Place the mushrooms on a grill pan and cover them with slices of Cheddar. Set aside until ready to cook.

Heat oil in a deep fryer, saucepan or wok to 160C. Dry the potato and swede wedges thoroughly and fry them in batches in the hot oil for 3 minutes so that they float to the top and are tender but not crisp. Now heat the oil to 190C and fry the potato and swede wedges in it for 3 minutes, so that they are crisp and golden. Drain them on kitchen paper, season them with a little salt and keep them warm
until ready to serve.

Heat a little oil in a large frying pan over a moderate to high heat. When the oil is hot add the haggis slices to it and fry them for around 3 minutes on each side so that they are hot and cooked through. Remove them from the pan and keep them warm until ready to serve. While you are cooking the haggis. Preheat a grill to medium-high and place the mushrooms under it. Cook them for around 5 minutes until they are soft and the cheese has melted.

Place a slice of bread on each plate, you may wish to put a little chutney on the bread. Place a mushroom on each slice followed by the haggis, tomato and a tablespoon each of crowdie, creme fraiche or sour cream. Place a second slice of bread on each burger and place handfuls of the rocket leaves on each plate drizzled with a little olive oil. Distribute the chips among the servings and place
a small glass of whisky on each plate (optional). Serve. never steamed them.

How do you do it?


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