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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I tried this recipe for fathers day and it was a massive hit that my mom is now asking me for the recipe a week later, I tweaked it minorly, I used pork rinds instead of bread crumbs at the same measurements as long as you adjust for the added 300g of Maple leaf Maple Smoked Bacon that I ground and added to the meat mixture.
Delicious! I will make this again, the only thing I would use maybe is a Sriracha Ketchup or a BBQ ketchup as its using regular ketchup and does give it a slight meat loaf flavor, in no way was it bad but just a personal preference.
Jennifer, These turned out marvelous!! I read several responses you had left on substitutes and that helped me greatly with what I had on hand.
I used 90/10, 2.25lb (used your 2lb reply and did a screen shot for reference); wheat bread, and I drizzled about 1 tbsp of flavored evo since I used leaner beef than you recommended. Made 6 good size burgers ( hubs thought a bit big but I love a good burger; :p) grilled 4 min each side and then added my cheese. PERFECT!! JUICY!!
Thank youuu!!
** I will definitely check out your other recipes
Best tasting burger. Would never buy a shop or butcher burger again, thank you for your wonderful recipie
Absolutely the best grilled burgers I’ve ever made or had in my life! Unbelievabley awesome!! Mine I normally make are dry and definitely not good. I’m so happy I found this recipe. This is the only recipe I will use from now on!
These were great! I made them thin, put cheese on and topped with the other half of the burger, sealing it well. Everyone loved it!
If I could give this 10 stars, I would! Apparently I have been making burgers wrong my entire life. I normally just put some chopped white onion, seasoning, and a little mustard in the mix and the hubby grills. They would come out hard, too dense and while the flavor was ok, the texture was off and now I know why – the bread/milk paste is the key! I don’t normally grill but I made these burgers for Father’s Day and they were spectacular. Tons of flavor, juicy, great texture and the garlic/Worcestershire/ketchup combo was awesome. We have decided that this is the burger recipe for all future burgers. Simply wonderful! Thank you!
Thank you for the easy recipe! 🙂 I have 80/20 chuck ground beef and lean ground sirloin. Can I mix both to make this recipe? at what ratio of each?
Thank you!
Hi Gloria, Sure you could use a combination of the two – I’d do 1/2 and 1/2. Hope you enjoy!
I love the concept, but when I put the patties on the grill,, they didn’t fall completely apart but in each case The patties shed large fragments. I was able to secure one, the least fragmented, and put it on A toasted bun. I was very pleased with the flavor and texture.
I thought I mixed it enough, but perhaps not. When I put the ball on a plate and pressed it down, each one developed large fissures at the edges. I suspect this was the problem. I would welcome advice on this because I can tell these are very good burgers.
I really like your site
Hi Bill, thanks for your nice words about the blog – so glad you like it! I’m sorry you had a problem with the burgers. Next time I’d suggest packing them together a bit more and if you see fissures when you flatten the balls, patch them up with your fingers. Hope you have better luck next time around!
Always looking for a great burger…..here it is. Don’t forget the hardy bun, you’ll need it
Omg these were so good! I was a little skeptical about how they would turn out because I adapted the recipe for 1 lb instead of 3 and used ground sirloin which has a lower fat content, but they were perfect even with the changes!! I cut the amount of salt way down and would probably only add a tiny pinch of salt next time – but I think that’s just because I don’t like a lot of salt. I’ve been looking for a good burger recipe for so long! This one is definitely going to be my go-to. Thanks so much for sharing this!!