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George Motz
How to Make a Steamed Cheeseburger at Home | Burger Scholar Sessions
Motz steams the patty and cheese in the Central Connecticut style.
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Discover / Regional American
Connecticut Steamed Cheeseburger
George Motz · The Great American Burger Book
Watch it being made ↓
Illustration created with AIGenerated with ImagineArt (Nano Banana)
The patty and the cheese are each steamed in small tins, then the molten cheese is poured over the burger.
From the source
Key specifications
Recipe details pending. We’ve found the source but haven’t read its full text yet. Ingredients and quantities appear only once they’re checked against the original, and none are guessed.
Video
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YouTubeTraditional
George Motz
Background
Where it comes from
Since 1920s–30s · Jack’s Lunch, Middletown, Connecticut · Source ↗
Believed to have started at Jack’s Lunch in Middletown in the 1920s or 1930s. Ted’s Restaurant in Meriden has served it since 1959.
Eat the original
Where to try it
- Ted’s Restaurant1046 Broad St, Meriden, CT
Steaming cheeseburgers since 1959.
Checked October 2026. Opening hours change, so check before you travel. See it on the Burger Atlas →
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