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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Our family hated them. They were much more like a meatloaf.
My family and I do keto so I did not add the bread or milk. We used all the rest of the ingredients to season the patties though, plus added a finely diced yellow onion and mixed it all as little as possible so they wouldn’t be tough. We just flattened them like normal and cooked them on the grill. My family of six absolutely loved them and said they were the best tasting hamburger patties they had ever had! Thanks for the recipe, we will be using it from now on…minus the bread and milk. 🙂
Hi Jen,
Could I use italian bread instead of white sandwich bread
Thanks,
Denise
Sure – hope you enjoy! 🙂
Excellent!
Great, even with 93/7 ground beef which was all I could get when shopping. The paste helped it hold together and made it juicier than it would have been otherwise. Thanks so much!
These burgers were delicious – flavorful and juicy even though I cooked the patties more well done than to my normal liking. I did have a problem with the patties not binding…I’ve made them twice now and my patties fall apart despite my effort to keep them whole. Note that I am not grilling, but using a cast iron pan on a stove. Any suggestions?
Hi Kirsti, Are you by chance making any substitutions?
Just found your recipe, it was great! Even the pickiest eater who typically doesn’t eat hamburgers loved it without condiments! Definitely a keeper! I did add an egg and used a piece of homemade bread. Very nice taste. Thank you!
I had just defrosted beef patties from Costco and I don’t know what the percentage of fat content is because I threw away the packaging. I read the reviews of this amazing recipe and I would really like to make some tonight, should I just follow the same process as if the beef were fresh?
Hi Beth, Do you know if there are any additions to the patties aside from the ground beef? If not, I suspect it would work. Please LMK how they turn out if you try them with this!
We made a gluten-free version of these burgers using gluten-free bread, and they were delicious! We served the burgers bunless, and we topped them with fried onions topped with a splash of balsamic reduction glaze. Best burger ever!
I found this recipe by sheer chance, certainly the best steakhouse burgers ever. I used to make up my burger recipe as I went along, always tasty, but never moist and juicy like these. So glad I found this site, amazingly tasty recipes