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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These our own new go to recipe for hamburgers. We made these exactly as written and they are delicious, well seasoned and fool proof (will remain tender even if over cooked). We froze half of the burgers for a quick dinner for another night.
Does the nutritional info include the bun? Just wondering how many carbs are in the patty?
Yes, it does include the buns. Enjoy!
Wow, these were great!
Moist, flavorful and filling.
Thanks!
How can I figure out how to reduce the ingredients for only 1 lb. Of ground beef?..
The math would be a bit challenging, but you’d divide the ingredients by 3. Hope you enjoy the burgers if you make them!
Can I pan fry these or bake them instead of using a grill?
Hi Kiran, Yes, you could cook these on the stove using a grill pan; You can also use your oven to broil them – just place them on a broiler pan or rack so the juices can drip down. Enjoy!
I tried your recipe (w/out tweaks) once; then I used the milk panade a couple times with my own recipe & liked the texture/moistness, but felt the burger flavor was diluted; then I tried strong beef broth instead of milk, and BOY is that good! (I made the broth using “Better Than Bouillon.”) I periodically make a big batch of burgers and freeze them, and we sometimes use fixings & cheeses (such as feta) that don’t go particularly well with ketchup & Worcestershire, so I just use onion, garlic, and pepper to season. I highly recommend the broth substitution–I think I’ll try it in my meatballs & meatloaf, too. Thanks for the inspiration!
This is a top notch recipe!
Try it, you will not be disappointed!
I customized some of the seasoning to my taste.
I made your Juicy Steakhouse Burgers tonight and was blown away. They were the absolute best burgers I have ever made, and I’ve been cooking for almost 50 years. The panade was a revelation. Before I always had a hard time knowing when burgers were done, and consistently overcooked them to make sure they were cooked through. Not tonight. I didn’t cook them outside on the grill because there are only two of us, but used my Cuisinart grill inside instead. This is now my only burger recipe, and can’t wait to make it when my kids and granddaughter are over.
We made these last night. They were so moist. Recipe is a definite keeper. In fact I have tried many of your recipes and everyone is a winner. I do not hesitate trying one of your recipes for the first time for company!
Best burger ever thanks for sharing
I halfed the recipe and used part veal and beef cuz thats what i had on hand, as well i substitied white onion for the scallion. They were still very delicious. My husband raved about them as well
Hi can I put tomatoes/lettuce in this dish?
Hi Jeff, I assume you mean that you’d like to use them as garnishes on your burger? If so, definitely!
We want to thank you from The Netherlands for this recipe, as it has become our go-to Burger.
After trying many different recipes, this is the one for us.
I made this today. So delicious and juicy! Thank you so much for sharing your recipe!