Steakhouse Burgers
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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.
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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
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- 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.
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Can I reach the same results using cast iron skillet on stove top or does it require grilling?
Love this recipe!!!
Hi Dustin, you can definitely cook these on the stove!
Had used some challa instead of white bread. Took crusts off.
My picky 14 year old Boy ate almost the whole thing! He usually asks for a hot dog when I make hamburgers. My daughter and I liked it as well.
This is an excellent recipe! Hamburgers come out so flavorful and juicy and leftovers taste great the following day.
Thank you so much for sharing your recipe.
I made these for my Super Bowl party on Sunday, and they turned out incredibly well. I followed the instructions a T. Everybody commented on how incredible the burgers were, and that they were the star of the show. They liked the burgers more than the bacon wrapped jalapenos I also made, and those have always been the fan favorite. This is definitely going to be my go-to burger recipe in the future. Thank you very much for publishing it!
Jen,
Any advice on ingredient measurements if I’m only making 4-5 hamburgers?
Thanks,
Tom
Hi Tom, I’d just cut all the ingredients in half – enjoy! 🙂
I like this recipe. thank you
Hi, do you think I could use wild boar meat for this. I have been given some ground wild boar but not sure what to make with it.
Hi Carol, I’d love to help, but I’ve never worked with wild boar meat. I looked it up and it mentions that it can be a good substitute for other game meat, so I’m not sure how it will translate as a substitute for ground beef. If you try it, I’d love to hear how they turn out!
Hi Jen, just wanted you to know, I made these yesterday with wild boar, they were delicious. I only had 2lb of meat so adjusted the recipe accordingly. Will defiantly be using this recipe again with beef. Mmmmm
This is an AWESOME recipe! One of my favorites. I have made these twice now & they have been a real hit! Great flavor and burgers are juicy!!!! I serve these on brioche buns and use sharp cheddar cheese slices. Thank you for sharing. This one’s a keeper!!!
My Mom and I made the Juicy Steakhouse burgers for a bbq and they turned out AMAZING!!! (Just like every other recipe we have made from Once Upon A Chef!!) I don’t normally like burgers but I loved these and would definitely make them again!! Next time I would add extra green onions and garlic, my Family loves these ingredients and want to be able to taste them a bit more! Creating he dome in the middle of the party definitely helped with them turning out perfectly! Great little tip!! We can’t wait to make these again!!
This is my go to burger recipe now. I use Wagyu beef and Brioche buns. The trick is the milk and bread panade. Genius!
Great…burgers came out so juicy and tasty.
Hi. If you freeze it for almost a week, will it still be juicy? Has anyone tried it?
Hi Borj, these freeze nicely if you freeze them before cooking. See my Freezer-Friendly Instructions at the bottom of the recipe. Hope that helps!