RE: Steamed Cheeseburgers
I sort of make my own, but have never been to any of the CT original places. After I have browned my frozen burger in a hot pan, I add a half cup of hot water that boils right away. I flip the burger, reduce to simmer, and cover, After the burger starts to shrink and grease is floating on the remaining water, I add a slice of cheese, and continue cooking for the less than the minute that it takes for the cheese to melt. I drain for a few secs on a paper towel, put the burger on a dressed bun and eat. It can't be good for the pan, but I have not warped it yet.
So,,,,,,,if you can't get to CT, you can sort of try it yourself.... The CT places start with fresh meat, so they must be better, but my method turns a frozen hockey puck burger into something decent.