Steakhouse Burgers
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
- Southwestern Cheeseburger Sliders
- Best Grilled Chicken
- Smash Burgers
- Beer-Braised Bratwurst & Onions (“Beer Brats”)
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Honestly this is the perfect burger. we usually skip the step of putting it in the oven and we just cook it on medium high and they’re so so yummy! simple too
The burgers are really excellent! Thanks for this recipe. Quick question, can you freeze the patties when you make them? I assume it’s an easy yes, but just want to make sure. As a single guy it would be great to make and freeze a bunch of patties and just take them out when I want one or two.
Thanks!
Todd
Glad you liked them! Yes, it’s perfectly fine to freeze them – just defrost them in the fridge before cooking them. 🙂
Can you use breadcrumbs instead?
Sure, bread crumbs will work. Hope you enjoy!
Ummm these burgers had a weird texture even though I used only one piece of bread and only a few tablespoons of milk because I only had one pound of beef I liked the flavor it had but my burgers were not juicy like I thought they would be and they were falling apart a bit I will not try this recipe again
You had too much liquid of some sort. Since you only had one pound of ground beef, you had to use only one-third of all of the ingredients. (Milk, Worcestershire, and ketchup). ALL of them cut down or you will end up with crumbly burgers with a very mushy texture.
It is not fair to give a low rating on this person’s recipe because you made a mistake. I made these burgers tonight with only one pound of ground beef and they turned out perfectly. If you follow the recipe exactly or correctly calculate your ingredients for the amount of ground sirloin you have, they are absolutely amazing!!
There is nothing better than these wonderfully, delicious burgers! DO NOT CHANGE A THING WITH THIS RECIPE WHEN MAKING!! Thank you for renewing my faiith in homemade patties tasting great again!👍🏼👍🏼👍🏼🎉🎉🤗
Fantastic recipe. Simple, easy, and super flavorful and moist. I’ll make my burgers like this from now on
Panade of milk and dried mashed potatoes, onions diced fine, salt pepper Worcester and some olive oil. For gluten free burgers.
My 16 year old daughter just made this today. It was easy and we were really surprised that it was so flavorful and delicious. My family loves it.
Is there a way to not use the Worcestershire
Hi Stephanie, It will have a slightly different flavor, but you could use teriyaki sauce in place of the Worcestershire. Here are some other options you may want to check out. Hope that helps!
These burgers were absolutely terrific! I’ve made lots & lots of burgers in my lifetime, as I’m sure most of you have; however, these were definitely over the top. Mine were cooked well done under a broiler and were the juiciest burgers I have ever eaten. I did not have white bread or milk, so I used a couple handfuls of Italian bread crumbs and a small amount of half & half. This recipe is a keeper! Thank you, Jenn ~ cannot wait to try your next recipe!
Too easy and tastes delicious! Our teenage boys loved them! No need for takeaway!
Made these the other day and they were incredible. boyfriend usually likes my cooking anyway but said these are the best burgers he’s ever had which made me very happy.
Was just wondering if these would be the same swapping the mince for quorn mince if I was to make them for a vegan friend? Thanks in advance 😊
So glad you and your boyfriend enjoyed these! I’ve never worked with quorn so I don’t know how the recipe would work using it — sorry!
These burgers were well liked by adults and kids. I didn’t have Worcestershire sauce, so I used 1tbsp fish sauce, 1/2 tbsp rice wine vinegar and some onion powder and ginger powder as a substitute. Grilled on medium/high gas grill. Froze half for another time. Success.
Meant to comment not reply – sorry.
Awesome recipe! The burgers are so good my non-meat eater said she wishes all meat tasted this good! The whole family loved this recipe and want burgers again.
Make it! You won’t regret it.
Very tasty burger! And they hold together on the BBQ! My new go to burger recipe, thanks Jenn!