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 made these a couple of weeks ago and everyone loved them! I’m making them again tonight for Fourth of July. The pictures are incredibly helpful and this is a wonderful recipe. Thank you so much.
Amazing, as promised.
I used 2.43 lbs. of 73 lean, 26 fat ground beef (the kind the butchers make from leftover cuts).
I made 6 burgers and lowered the measurements some on the other ingredients to compensate for not having 3 lbs. I used evaporated milk—what I had—and a slice of sourdough sliced bread and panko crumbs. Used a teaspoon of snipped chives in place of scallions.
This recipe and the resulting burgers rival any I have had at any restaurant. Thank you!
Hi Jenn
Your recipes have been my savior recently and inspired me to try many new dishes. I am a “burger girl” and I’ve tried these twice on the grill– both times the burgers tasted heavy and like meatloaf! What am I doing wrong??? Should the bread be toasted first? Thanks.
Hi Deb, So glad you like the recipes but sorry to hear this one has been a bit of a miss for you! The bread doesn’t need to be toasted first; some people have mentioned this has some similar flavors to meatloaf, so it may be that you’re not doing anything wrong.
Just made these burgers last weekend and everyone just raved about them. My husband grilled them 4 minutes on each side and they came out perfect. Absolutely the best burger ever. Thanks Jenn.
This is my new go to recipe for burgers! They taste fantastic, were wonderfully juicy with perfect grill marks and did not shrink at all!
Hi Jenn,
If I wanted to broil the patties in the oven, how long would you suggest doing so? Thank you!
Hi Shannon, The timing should be about the same as that for the grill. (Just place them on a broiler pan or rack so the juices can drip down.) Enjoy!
These are just the BOMB! Made with panko (your pictures helped), halved the recipe and my family inhaled them, even my mostly-vegetarian teen. It’s a good night when I hear “Is there more?”. Love the site, I only look up recipes/ advice on 2 websites now, and yours is the first. Thanks Chef!
This was a fantastic recipe. Enjoyed by all. The juiciest burgers ever.
The panade did the trick. My family ranges from well done to medium rare when it comes to burgers. This enabled me to boldly cook them until no pink was left but without worrying that I’ll turn them into hockey pucks. Awesome recipe, will definitely be one of my top 5 go to burgers.
Made this recipe for a BBQ. Used granary bread as had no white bread in and tried a mix of steak mince and pork mince. They tasted delicious and went down very well with everyone! Many thanks.