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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It all comes down to the meat. Paste, who cares. Season. Cook right.
Made these burgers last night and they were a hit with the whole family. We’ve tried several burger recipes and this is hands down the best! So juicy! Yum! Planning to make them again.
I’m trying not to use sauces with added sugars (ketchup, BBQ sauce)… could the ketchup be omitted without the hamburger falling apart?
They should be able to stay together even if you omit the ketchup. Hope you enjoy!
Was the best at home burger. All loved it! Thanks so much.
Ruined 2lbs of ground beef. I should’ve listened to my instincts. I had a feeling that those ingredients would just taste like meatloaf. Yuck! Bbqed meatloaf, yuck! I’m a skilled cook for decades. I will never latch on to any of your recipes again
Elizabeth you are so wrong. Obviously you need to re-evaluate your cooking skills.
The recipe calls for 3 lbs of meat. The omission of one pound of meat may have skewed the results.
Never use one of Jenn’s recipes again? I believe this is what’s commonly referred to as cutting off one’s nose to spite one’s face.
These burgers were delicious. We served them to company and everyone agreed they were yum. I also sautéed mushrooms to serve with them and a variety of cheese slices for anyone who wanted a cheeseburger.
We tried this recipe for a burgers and brats party and everyone loved them and all the wives left with the recipe.
Best burger I’ve ever done @ home. Thanks for your quick reply
Best burgers I ever made! I made bigger, 1/3lb patties, and they were so juicy even when cooked all the way through. My wife and daughter loved them! Thanks, chef!
The mix makes great burgers. I always grind my own meat; thus, one change I usually make is to use a chuck, brisket, and short rib mix instead of straight lean ground. Either way would recommend this mix for burgers.
Same way I make italian meatballs except w/o W.sauce and ketchup, add ground pork….Old school and delicious. A Great recipe, Chef! Thank you.
What spread would go good on the buns?
Hi Cindy, they have tons of flavor on their own, but I’d suggest whatever the typical condiments are that you use on your burgers (i.e., ketchup, mustard, onions, lettuce, etc.) Enjoy! 🙂
I made this recipe for my family and friends! They were so impressed with the flavor that 24 burgers were gone in less than an hour! I only had 11 guest and we also had hot dogs! Thanks for keeping it simple! #Fan4life