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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Made these and was disappointed. Followed the recipe exactly and I suppose I am a purist because I prefer the taste of the meat and natural juices. This recipe seemed to make my burgers less juicy? Also, not enough salt.
Has anyone made this recipe using 90/10 ground sirloin and maybe adding (1) egg to the bread crumb/milk mixture for additional moistness?
why doesnt it say up top how much meat????????????? 1 lb?
Hi Tami, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
Why don’t you read the whole recipe first before jumping on Jenn’s back???????????????????? And how about being grateful for all the FREE delicious recipes she is offering here??????????
Amen! Jenn is by far the best chef I have ever encountered. And yes, she has the BEST recipes!
This was a disaster for me, a very experienced cook. I ground my own meat, and followed the recipe exactly. I sprayed the grill thoroughly with cooking spray, but the burgers stuck horribly and actually went in between the slits in the grill because they were so soft! I did refrigerate them before grilling. I should not have wasted such lovely ground beef like this.
Shame about it sticking but can’t see how the recipe has anything to do with it.
My husband said they were the best burgers I’d ever made and I loved them as well!
I used Panko crumbs as that’s all I had and worked beautifully 😊
I am a retired engineer who completed a music performance degree after retiring. I do a lot of cooking, particularly now.
I have just made the steakhouse hamburgers for the second time and my wife absolutely loved them. the little trick of using bread and milk guarantees a perfect result every time.
Congratulations and thanks
Glad you enjoy them! 🙂
Can these be made the night before and left in the refrigerator in the ball shape. If so should they be put on the grill cold or should they be brought to room temperature before grilling? Look forward to your reply.
Hi Rick, Yes, they can sit in the fridge for up to 24 hours and I think you can grill them directly from the refrigerator – no need to bring to room temp. Hope you enjoy!
Cooked them on the grill and served for a party! Rave reviews. Followed the recipe.
I was a little more popular than usual after making these.
LOL – glad they were a hit! 🙂
This was really a great recipe! I tried it and the family loved the burgers.
Absolutely the most delicious burger I’ve ever made, thank you so much! Making this for my extended family next Sunday.
I made these burgers last week and they were delicious! So moist and juicy with the bread and milk addition. Making it again for tomorrow’s night dinner. Thanks!
Hi, Jenn!
Can you tell me the how to scale down to only 1 lb. of beef? I’d like to make 4 patties using only a lb. There are only two of us.
Thank you!
Jackie
Hi Jackie, you could cut all of the remaining ingredients by 2/3 but the math would be pretty challenging! If you want to cut it down to 2 pounds of beef, that might be easier math-wise. If you go that route, you can freeze the uncooked burgers for a future meal. Hope that helps at least a bit!
The math is pretty easy cutting the recipe in half which is what we did, Jackie. Since you want 1/4lb burgers you’ll get six total, four of which you can freeze but I guarantee you won’t keep them frozen for long.
We made this recipe when I received it in Jenn’s email over a year ago. Sure it takes a bit longer but the result is worth it.