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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Thank you so much for this amazing burger recipe. They were so juicy and had such great flavor. You are the queen of burgers!!!I shared this recipe with several people, one of them being my son-in-law. The first weekend made them for my daughter. She only eats Five Guys burgers, but she loved these. The next weekend he made them for a bunch of their friends, all of whom loved them. A few weeks later, he made them for his dad. Same reaction. It’s unanimous that these are the best burgers we’ve ever had. Thanks for sharing.
Absolutely perfect, juicy and everybody said they had a wow factor. I had to stove top cook them, sprayed the pan with olive oil and cooked gently with some raw onions scattered in probably 15 mins. Very impressed at the simplicity that produced such perfect burgers. Thank you
Yup, all the other reviews were correct…these are delicious.
Just made them today. Instead of salt and pepper I substituted it for the Cuisinart chipotle and garlic seasoning. Hands down bar none, BEST burger EVER!!!
Thanks Jenn❤
I LOVE all your recipes! I don’t have a grill. Do you think will work in a cast iron pan on the stove or would the oven work better?
Hi Nery, So glad you like the recipes! I’d go with the cast iron on the stove. 🙂
Nice juicy burger, tons of flavor!
This is pretty much my go to burger recipe. I like that they remain the same size when fully cooked and they remain soft and juicy even when overly well done by accident. Thanks for sharing!
Hi can I ask if your recipe book is available in Australia?
Thanks for inquiring. I believe Booktopia carries it. Hope you enjoy if you purchase it! 🙂
Thank you Jenn, I will look into it. I have tried a few of your recipes and they have all been great!
Thank you for this recipe. I just made them to rave reviews from the family. I’m not a burger guy but I actually loved how tender these were. I was so used to flat dry burgers. I sautéed mushrooms and onions with a sherry reduction to top them and everyone asked for seconds. Kudos!
It was unanimous! Best burgers the whole family ever had. You did it again Jennifer.
These burgers are the best ever! I made 8 patties, cooked 4 and froze 4. May husband and I thawed the 4 two at a time and enjoyed every bite. We will definitely make these again.