If you blinked you missed it. Red's Steamed Cheeseburgers had a much too short stint on West College Ave., but fear not, the legend continues.

Follow me in my journey to recreate the best burger I've ever skipped class for.

Pick up some freshly gound beef, bread of your choice (Red's served theirs on a corn dusted Keiser, but I'll be using a whole wheat), and a brick of white cheddar cheese. This mild, "raw milk" selection from Trader Joe's couldn't sound more gross but should melt nicely without too much separation. Let's not get too carried away about the sardines, more on that in a bit.

Unless you have one of these hanging around the house, a simple vegetable steamer such as this one will do the deed.

So the first thing you want to do is throw away the brand new sardines. We do this because sardines are nasty.

From there we go to town cleaning the crap out of those things.

We now have two trays, one for our burger and the other for our cheese.

Take our your trash out immediately or put it in your roommates closet (not shown).

(There is only 1 advanced tip) If you're like me and you enjoy steamed cheeseburgers for their slightly healthier nature, then this next step is a must. Since we don't want our hunk of meat drowning in its own fat, we're going to punch some holes in the bottom of the burger tray.

Now we're ready to start cooking.

Add a few inches of cold water to your pot and bring to a boil.

If you have a friendly helper at your side, this would be a great time for them to get crackin on your side dishes.

Now its time to pack our trays.

Mash it up pretty good, just as you would to make patties. This will ensure that we don't have a crumbly mess at the end.

There's really no strategy here. A fork or spoon will work well. Do not over stuff the tray as that could potentially clog our drainage holes.

Chop up some chunks of cheese, the more the merrier. Load it up.

These guys are ready for the action.

As you can see, the steam is going kick some ass.

Probably should use a heat-resistant glove, unlike the example above.

While they're doing their thing, make yourself useful and prepare some tasty fixins.

Your usual suspects, this is burger afterall.

Add a full leaf of lettuce to the bottom bun. This burger is going to be oozing with cheese and flavor and we can't risk losing a drop of it.

After 10 minutes, the cheese should be fully melted and the burger thoroughly cooked. Let's take them out.

With two forks, carefully remove the burger from the tray and place it on the base layer of lettuce.

With the aid of a set of tongs holding the hot tray, guide the melted cheese onto the top of the burger patty. Smother it all, no prisoners.

Pretty much like that.

Perfect!

Perfect!

Perfect!