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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OMGosh! I made the Steakhouse Burgers exactly as written except I used ground turkey since I didn’t have any ground beef in the freezer. The panade is a wonderful, wonderful cooking tip! My husband noticed how juicy the burger was immediately. So even a turkey burger can be juicy and more flavorful. Thank you so much for the wonderful panade tip.
Barbara
Ah-amazingly delicious. Used what I had, whole wheat bun, half and half and BBQ sauce instead of ketchup. Grilled outside on a cast iron grill pan…thanks Jenn. Keep up the good work
Omg soooooooo good! Can’t over cook them and so juicy and delicious! Always will cook burgers like this from now on!
Terrific recipe, Jenn! I made this exactly as written. The burgers came out juicy and flavorful. I find myself using your cookbook and recipes at least two or three times a week these days. They’re interesting and the flavors are amazing. Keep up the good work and thank you!
❤️
I have made these burgers twice now and it is my new favorite recipe. Flavourful and moist, everyone loved them.
BEST burgers ever. We made these for our family 4th of July ’19 celebration and hands-down these were the best burgers we’ve ever eaten! Can not thank you enough for posting this recipe; it was quicker to put together than I thought and the burgers cooked on the grill very quickly too. If you are thinking about making these, don’t delay, you’ll not be sorry! One happy burger family!
Can you use soy instead of cow’s milk?
Sure! Hope you enjoy. 🙂
I’m late to the SteakHouse Burger fan club…but these were THE best burgers I’ve ever made! I’ve made a pannade for meatballs, but not burgers. The mix with the other flavorful ingredients made tender, juicy burgers that I’ll serve every time! Thank you!
These really are great burgers! Made 36 for our July 4th celebration and our family and friends loved them. Followed recipe exactly but made 14 instead of the suggested 10 per batch and they were the perfect size with all the side dishes. (Aldi brioche rolls were the perfect size:) I also made the patties ahead and froze them. Worked perfectly. Thanks for a great, tasty recipe! My new go to.
How long before can it be prepared?
Hi Bri, you can refrigerate the patties for up to about 24 hours before grilling. Also, see the very bottom of the recipe for freezer-friendly instructions if you’d like to go that route.
A new favorite and just in time for Summer. Thank you for this recipe. My little chef was so proud to be helping out. The flavor is amazing. I can’t wait to make this at the next family gathering. The corn with basil and the broccoli bacon salads are terrific sides. Keep them coming!!!!