Portland has no shortage of incredible burgers, but one of our top favorites is the Steam Burger from Canard. Chef Gabriel Rucker has created the perfect slider-sized burger with simple, decadent toppings. From the fluffy Hawaiian rolls to the sauteed onions to the creamy American cheese, this burger is equal parts comforting and indulgent.

Steam Burgers from Canard in Portland, Oregon

We have endless menu favorites at Canard, but the Steam Burgers are a cannot-miss item. Chef Gabriel Rucker has allowed us to share this recipe, and although the real deal burgers at Canard will always taste better, the homemade rendition is pretty darn close.

Steam Burgers from Canard in Portland, Oregon

The Steam Burger ingredient list is fairly straightforward. All you need is 80/20 beef, King’s Hawaiian rolls, eggs, salt, French onion soup mix, American cheese, spicy bread & butter pickles, onion, and yellow mustard. It takes less than 30 minutes to assemble the Steam Burgers and you’ve got yourself a perfect appetizer, side dish, or entree.

Homemade Steam Burgers

Thanks again Gabriel for sharing the recipe, and please support our friends at Canard next time you’re in Portland!


Canard Steam Burgers

Brooke Eliason
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Difficulty: Easy
The most perfect, delicious slider-sized burgers you will ever consume.


  • 2 packages King's Hawaiian rolls (24 total)
  • 4 Lbs ground beef, chuck 80/20
  • 1 Tablespoon salt
  • 2 packages Lipton French onion soup mix
  • 3 large eggs
  • 1 yellow or white onion, minced
  • 24 slices yellow American cheese
  • 1 cup spicy bread & butter pickles, chopped
  • yellow mustard


  • Preheat oven to 425 F.
  • Mix beef, salt, onion soup mix, and egg in a mixing bowl. Spread beef out on a standard half sheet pan in a thin even layer, about 1/2" thick. Lower oven temperature to 400 F, and bake the meat for about 10 to 13 minutes, or until internal temperature of the beef reaches 160 F, read by a meat thermometer.
  • Carefully drain excess fat from meat into a medium-sized pan, and add minced onions. Sautee the onions until tender over medium heat, about five or six minutes. Remove from heat, and add onions to top of beef and then with slices of cheese. Bake for 5 minutes.
  • Remove meat from the oven and top with desired amount of pickle relish. Cut the beef in half (cut across the shorter length) so you have two rectangles, similar in shape to the rectangle-sized packages of Hawaiian rolls. Leave each package of rolls attached, and cut rolls in half all at the same time to create top and bottom halves. Spread mustard on the inside of the top half of the bread.
  • On a cutting board first place the bottom portion of the bread, then the beef covered with cheese and relish, and finally the top layer of bread. If you have a steamer, put your still-attached burgers in the steamer for 30 seconds. If not, you can dampen a towel and put the burgers on a plate in the microwave with the damp towel draped over the burgers for 35 seconds. Cut into individual sliders and serve immediately.


Chef's note: It is sacrilege to eat Steam Burgers with ketchup. They are also killer the next day microwaved which is why the recipe makes so many burgers. You can easily half the recipe. 

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