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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Comments
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Excellent recipe! Also, great website. I appreciate the pictures and the limited “story telling” that plague other bloggers webpages.
Totally impressed with this recipe. The panade really kept the patties juicy and the combo of ingredients made it absolutely delicious. All the other recipes I’ve attempted do not have the panade tip and they were all dry so this is really good. Added onions to the mix and replaced scallions with Italian parsley. Yummy!
I used yellow onion and mined it instead of the green Scallions. I’m wondering if that is what may have caused them not bind together? Or if using 3 pieces of bread with a bit of extra milk sabotaged my efforts? The flavour was there but basically had broken apart pieces. My wife is convinced that because I thawed the frozen burger in the microwave, that is why they fell apart. She is probably right. She is way better in the kitchen than most others that I Know.
Hi Don, Sorry you had a problem with these falling apart! Yes, I think your wife was right — the meat probably cooked a little when you put it in the microwave and that could keep the burgers from binding together.
I’ve been grilling burgers for 30 years. Have tried multiple recipes over the years. This was the best and it’s not close. Perfect.
Quick and definitely the best burgers I have ever made. Thank you!
ABSO-freakin-LUTELY the best burger in the history of burgers, we actually followed the recipe exactly except I only made (4) patties, insanely juicy and wicked tasty!! This will be the ONLY way burgers will be made in our home!
what are ingredients with one pound of meat
Hi June, You’d need to cut all the ingredients by 2/3. Hope you enjoy!
Can you use whole grain bread instead of white?
Sure!
Delicious! I left out the ketchup and they were still juicy and perfect. Topped with pepper (rather than cooking it in), garlic aioli, tomato and lettuce. Thank you – sooo very good.
My family really enjoyed these burgers, simple recipie but good
Tried this recipe and received many compliments especially on the patty! Definitely my go to recipe from now on!!
These burgers are absolutely delicious. You’ve ruined me for life…in the best possible way. I cooked them on my Foreman (2.5 mins) and they were perfect, so I can only imagine how amazing they’re gonna be when I fire up my grill. Thanks for such a great recipe!
Can I use ground Bison?
Hi Julie, I haven’t cooked bison, so I can’t say from experience, but I think it should work. 🙂