Steakhouse Burgers
This post may contain affiliate links. Read my full disclosure policy.
Replicate your favorite steakhouse burgers at home — these are packed with flavor and reliably juicy, even when cooked to well-done.
Who doesn’t love a big, tender, and juicy steakhouse burger? Problem is, they’re difficult to replicate at home because most steakhouses blend different cuts of beef, like sirloin, chuck, and short ribs, to customize the flavor and fat content of their hamburgers. While it’s possible to grind your own meat or ask your butcher for a special blend, there’s an easier way. By combining ordinary supermarket ground beef with a panade — or mixture of bread and milk — and lots of seasoning, you can make steakhouse-style burgers in no time. This recipe has made me a star among my kids’ friends. My daughter’s friend Allie nicknamed them “Segal Burgers” — it stuck, and now we all call them that too.
What You’ll Need To Make Steakhouse Burgers
Step-by-Step instructions
Begin by making the panade. In a large bowl, mash 2 pieces of white sandwich bread (cut into small pieces) and 1/3 cup milk together with a fork until it forms a chunky paste.
Add 2-1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 3 minced garlic cloves, 1-1/2 tablespoons Worcestershire sauce and 2 tablespoons of ketchup.
Stir until well combined.
Add 3 pounds of 85% lean ground beef and 3 finely sliced scallions (if using).
Mix everything together until just combined.
Divide the mixture into 8 equal portions and shape into balls. Flatten each ball into a 3/4-inch-thick patty that’s about 4-1/2 inches across. (Keeping the burgers thick ensures a nice char on the outside without overcooking the inside.) To prevent the burgers from forming a domed shape on the grill, create a slight depression in the center of each patty.
Grill the burgers 2 to 4 minutes on the first side until nicely browned. Flip and cook on the second side a few minutes more, until desired doneness is reached. The panade in these burgers keeps the meat tender and juicy, even when overcooked, so these burgers are ideal for kids, the elderly, pregnant women, or anyone who just prefers their burgers well done.
You May Also Like
- Southwestern Cheeseburger Sliders
- Best Grilled Chicken
- Smash Burgers
- Beer-Braised Bratwurst & Onions (“Beer Brats”)
Steakhouse Burgers
Replicate your favorite steakhouse burgers at home — these are packed with flavor and reliably juicy, even when cooked to well-done.
Ingredients
- 2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
- ⅓ cup milk
- 2½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1½ tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 3 pounds 80 to 85% lean ground beef
- 3 scallions, white and green parts, very finely sliced (optional)
- 8 hamburger buns
Instructions
- Preheat the grill to high heat.
- In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
- Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
- Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
- Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Pair with
Nutrition Information
Powered by 
- Serving size: 1 burger
- Calories: 517
- Fat: 27 g
- Saturated fat: 10 g
- Carbohydrates: 28 g
- Sugar: 5 g
- Fiber: 1 g
- Protein: 37 g
- Sodium: 567 mg
- Cholesterol: 116 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’m live in the Caribbean so a lot of American foods do not appeal to me (not enough seasoning or spices) but i must admit I tried this and I was very impressed. Looking forward to trying a few more of your recipes.
Amazing burger recipe! We were about to grill when it started thundering so had to cook them indoors, which would normally disappoint me, but these were spectacular on a cast iron pan! So moist and flavorful!
Just love this recipe and so many from your book. It is one of my favorite recipe books! Thanks for sharing your knowledge!
Best Burger recipe!!! I have been using it for a couple years and people love them. I can no longer buy frozen burgers when I can make these. Thank you!!!
This is the best burger recipe I’ve tried in all my years of cooking. (I’m 62.) The burgers are juicy and bursting with flavour. Thank you so much for giving us this recipe Jenn. My husband raved about these burgers for days!
I just made up 6 lbs of patties using this recipe. I fried up a small sample for a fast test and it was delicious! The froze the rest of the patties individually on a cookie sheet and plan on vacuum sealing them for camping trips or when unexpected guests show up. The only change I made was using Canadian Rye Bread instead of white.
Hello. I am planning to make these soon. May I sub out 1lb of the lean ground beef for mixed ground pork, beef and veal? Thanks for your time!
Sure, Chidnma, I think that should work. Please LMK how they turn out!
Thank you so much! They turned out great. I also added in some garam masala and a bit of mango-habanero hot sauce into the mix for some extra heat;) I will certainly be making again and again.
So glad you enjoyed – thanks for reporting back! 🙂
Is it ok to make these a few Day in advance and keep them in the fridge,then cook ?
Yes, I think 2 days would be fine.
Hi there, I’m expecting my second baby by next month and I bought enough meat to do a double batch and freeze, to have ready to go food when baby comes. I saw the recipe have bread, milk and ketchup. Would it be OK to freeze the uncooked patties for like a month ?
Hi Nani, Yes definitely okay to freeze these for a few months. And best wishes on your second baby…so exciting! 🙂
I used this recipe for the first time this afternoon. The only thing I heard at the table was YUM.. in between bites! Best burger recipe I’ve ever used!
What do you mean crusts ?
Hi John, I mean the crust, or browned outer layer, on the bread. Hope that clarifies!