Cheeseburger Slider Steamed Buns

Did you know that true sliders are steamed and not grilled? That’s what makes them so juicy and delicious. They are placed on a bed of sauteing onions, and the steam from the onions cooks the burgers. This made me think – why not steam the burger right inside the bun? Why not incorporate Asian style steamed buns into this process, cooking the bread AND the meat at the same time? Well ask no further! This recipe was simple, very cheap, and over the top delicious.

The first rise is a batter of a packet of yeast mixed with equal parts water and flour. It becomes very frothy and aromatic.

The next step involves adding more water, oil, sugar, and flour. Now it is becoming more dough like and needs kneading.

While the dough rose, I caramelized the onions.

This was the moment I realized that I might be on to something good with this recipe. Really really good.

Tuck in the goodness.

Ready to steam.

While the first batch steamed, we made the rest.

Rich tried to get artsy with the ketchup.


Just before this picture, Rich told me I don’t have enough face-stuffing shots on my website anymore.

I love how you can see the cheese trying to sneak out in this picture.

More ketchup art. Ha.

These things were amazing!!! They were juicy, cheesey, beefy goodness. The taste was that of the best diner burger you have ever had, all wrapped into a neat doughy package. Rich and I ate 4 each, and he froze the remaining 12.

I use this dough recipe every time I make steamed buns, but this time I cut all the rising times in half and didn’t notice much of a difference in the final product. I said simple earlier, but I didn’t say quick! There is still quite a bit of rise time.

The rest of the recipe is pretty strait forward and easy. 1 pound of beef, mix in salt and pepper. Saute diced onions in some butter and olive oil with a few pinches of salt and sugar until very browned. Split dough into 20 pieces. Flatten the dough and add some beef (formed into a tiny patty), onions, and american cheese. Fold up the dough and seal. Steam them for 15 minutes with seam side up to prevent loss of fat and cheese.


  1. Yes! These were so good.
    If you have ground beef already, this meal will cost you $4.91. Seriously.
    So Awesome! I’ll let you know how the leftovers are… 😉

  2. Thank God my favorite Gossip-girl loving, Western-Mass dwelling, experimental food blogger is back.
    You make my wildly indulgent consumption of tasty food seem normal.
    Keep it up.

  3. AWESOME. I might put this on a menu if I ever open a restaurant. BTW huge fan of your Indian dishes and use of plaintains! (tostones also on the menu)

  4. so i’m a little confused… do you fill ’em with goodies before the last rise period? i’m planning on making them tonight with cheesy black bean burger insides and want to get it right.
    yeast/water – rise
    add flour, etc to make dough, knead – rise
    then is it cut into pieces, flatten/roll, fill, rise?
    or let em rise then flatten them to make them goodie recepticles?
    sorry if i’m not seeing this right…

  5. Ted – you have it right except that third rise was practically non existent. As i mentioned earlier we cut all rise times almost in half, and the third rise is only 30 minutes, we probably gave them less than 10.

  6. gotta say, the recipe worked great and i can personally vouch that spicy cheesy bean burger stuffing was a tremendous success. my lady and i had 3 last night, i had two for lunch today, and we have 6 more in the freezer. thanks for the post, this one is a keeper.

  7. Would you stick leftovers in the freezer without steaming them, or steam and then freeze? Can’t wait to try these!

  8. they look like Chinese food which named Steamed stuffed bun,I suggest you could learn how to make Steamed stuffed bun plait,but you have done perfect~!haha

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.