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.
This recipe is a keeper! Made burgers tonight, exactly per the recipe, and they were just as the title says, juicy. The big bonus here is that they are also the most flavorful burgers I have ever grilled. Loved the tip on making a dent so burgers don’t “dome.” This will be my “go-to” recipe from now on. Thanks!
These burgers are wonderful. Perfect for us. For those who gave bad reviews, remember a recipe is a guideline. If you do not want a meatloaf taste, leave out the catsup. It is all up to you on how you want your recipes to taste. I always try it as written first, then tweak the second time for our preferences. No right or wrong, just how you like it, is what works for you.
Thanks Jen, for another recipe I can count on for rave reviews from my family.
When the burgers are frozen, should they be cooked frozen or defrosted first?
Jenn, there is NO WAY anybody could find fault with your wonderful recipes!
Tannis Oliphant Ontario
So glad you like the recipes, Tannis! 🙂
I would defrost the burgers before cooking them. Enjoy!
I made these burgers for my family last night. They turned out perfectly! So much juicier than any burgers I have made in the past. Even my fussy eater cleared her plate!
I have tried many of your recipes and they are always a success. Thank you!
This recipe is amazing! Normally my burgers turn out like hockey pucks but these were really juicy and packed full of flavour! Will now be my go-to recipe in the future. (Frying them in goose fat helped as well)
Tried for the first time, worked out wonderfully. I did substitute ketchup for BBQ sauce and cooked some bacon, chopped and added it to mixture. Will be making this again
Thanks for a flavorful and very juicy burger recipe! Definitely a keeper! I didn’t grill it but used my cast iron—and it turned out great!
is there an easy way to scale the recipe down?
Sure, Jimmy, feel free to cut the recipe in half. You can also make the whole recipe and freeze half of the uncooked burgers. (See the bottom of the recipe for freezer-friendly instructions).
My go to recipe for burgers every time!
OMG AMAZING SO JUICY, TASTY THANK YOU SO MUCH.
My wife and I have been craving steakhouse style hamburgers since we moved from Los Angeles up to Portland OR. And I gotta say this is the closest thing to the burgers served at the ‘Yard House’ as I have ever tasted. They came out so flavorful and just brought back so much good & delicious memories. Thank you for posting this amazing recipe. I really appreciate it. Now I have a great burger recipe to keep in my home cook book.
Calling these “steakhouse burgers” is no joke. They really do taste that good — just like a restaurant or steakhouse burger. They’ve got a few secret ingredients that work together perfectly. They do have a noticeable garlic flavour, so you could reduce it if you don’t love garlic. There was a smell of Worcestershire sauce as they cooked, but the finished burgers had a subtle taste of it, not too strong. You could add parsley flakes, 1/2 tablespoon or so — just because the burgers reminded me of some restaurants that use parsley flakes to add a color.