Not sure where my closest Costco is, probably a little over and hour closer Pittsburgh. I go to Sams, was there the other week they had 3# packs of American Waygu for $5 a pound. It was a pack with three 1 pound squares.

I know it probably doesn't fit in here, but has anyone ever done the Steamed Burgers or had them? I think it is Ted's some place in Connecticut that does them. Steams the burgers and the cheese. 

Will have to see if our Costco has them next time we are there.  Got the 1/3 lb last time, not sure exactly what they are, they are Krikland...no flavor, a 1st for me with Costco burger patties.


Seen them on TV, never had one. 

Ted's Restaurant - Meriden, CT

Not something you can make at home for most people.
A steam oven would be nice to have.

Not something you can make at home for most people.
A steam oven would be nice to have.

Just a pot with a steam insert would do the trick I would think as long as you are only making one or two burgers.

That's how I do my firehouse type subs as well as pastrami at home.

I'm going to spitball a response and then get back to you next time I visit Costco.  They have frozen chuck, sirloin and then waygu.  1/3 pound and you have to watch for number of patties, but I don't think waygu was over $25 for 10 patties.

DK,

Thanks, that seems much more reasonable at about $25 for 3.3 pounds.

Had some ground chuck left over from the egg rolls the other day. Had the DC on doing some stuffed jalapenos and when they were done I tossed two burgers on for about 2 hours at 190° got the rest of the meal underway and then just browned them and melted some cheese. No buns just tossed some white bread in what was on the griddle from the bacon. My go to toppings, Pickles, Onions, French's Yellow. Not bad the chuck was very lean. Cooked to 140°.

Thick burger!  I must say I would never consider having green beans with a cheeseburger!

Thick burger!  I must say I would never consider having green beans with a cheeseburger!

Stopped at a little farm market and picked some up. I had some bacon ends so I thought why not.

Yes I like a thicker burger a lot of the time. I used to make 12-16 oz burgers for the guys at work, they loved them. I will do thin smash type more now as the GF likes them better.

First attempt at Smash Burgers and Oklahoma Onion Burgers wasn't half bad.
The spatula I started with was a bit flimsy, and the first patty got destroyed (in grease trough).
Switched to a heavier duty one and it worked great.

First pic is the smasher I used and the heavier spatula. Both worked great!!!
The samasher is made by Hulisen and the spatula is Rosle.

Then a couple pics of the Smash Burger , and then the Oklahoma Onion Burger.

Used 2oz. patties of 80/20 ground beef. Was $11 and change for a 3lb chub.
The sauce we made was:
1/2 cup mayo
1/4 cup yellow prepared mustard
2 tsb chopped up pickles (we used pickle relish)
2 tsb pickle juice
1 tsb vegetable oil

They were a hit. A friend said it was the best burger she had had in a long time.

I learned a few things in the process.
1) High was too high.  Could not keep up with them, and I only had 4 on the grill.
    Dropped griddle to med heat and that was much easier to manage.
2) Plan was to put cheese on one pattie and one with no cheese on top.
    Not realizing how fast they cooked at the start (about 15-20 sec) I started putting cheese one each pattie.
    So, trying to keep up with them I stacked a cheese pattie on a cheese pattie and ran out of cheese.  Hat 16 slices for 24 patties.

EDIT: The buns were homemade.  Made them Friday and froze them.
         Would not have had the time to make them Saturday with everything else that was going on.
         Just take them out of freezer about 4 hrs before we use them,  Works out great, don't have day-old buns that way.

They look like they have a lot of crust on them!

Based on the OK Onion Burger and seeing a recipe the Camp Chef email, I bought a book on Amazon for about a third of the price on Camp Chef - The Great American Burger Book.  It just arrived in the mail today and I have not had a chance to look at it yet other than the burger that has its regional association to Mississippi. Pennsylvania is similar to several other states we do not have their own regional spin on the burger within the book.  Looks like it will be an interesting read and worth trying out some of the variations of regional burgers in some form or fashion.

I saw this on Instagram last night. Now that is crust!  I've had a few of these types and they can be very good. It's almost not a burger though. They are soooo thin that it is pretty much all crust.

That is how mine came out. Only used 2 oz. per pattie.
When I had grill on high, as soon as I smashed it, it was almost completely cooked.
Barely time to work with more than a few at a time.

Not something you can make at home for most people.
A steam oven would be nice to have.

How about using an Instant Pot with the pressure relief valve open.

All the recipes I've found have the burgers in foil. After watching a video of Ted's steamed burgers, the Instant Pot should be pretty similar.