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 on a gas grill. They were great, juicy and flavorful, even to well done, which is how I like them. Thanks, this recipe is a keeper!
If I substituted bread crumbs for the bread how much would I use?
Thanks.
Hi Jan, I’m guessing about 3/4 cup. Hope that helps!
Made this for my parents and they loooooved it! Very juicy and flavorful; the best burger we’ve ever had. Thank you for sharing!
These are the best!! I used 1 lb less meat with same ingredients, minus scallions, and formed 4 big burgers. They were better than a good restaurant! So juicy.
I’d like to try this recipe but I have 5% fat ground sirloin. What changes should I make to the recipe to account for the lower fat content?
Hi CRMST, you could add about 1-1/2 tablespoons to the ground beef mixture to add a bit more fat. Please LMK how they turn out!
Made these tonight and so good!
The comment “from now on we’ll never buy ready-made patties’ is probably said often after making these!
The only thing I did different was to use two store bought whole wheat rolls in the blender in stead of the panko crumbs and I added 1/3 teaspoon paprika powder cause I add that to all my mince. 🙂
Thank you, simply delicious!
Oh my goodness, I made these twice now and they are by far the best burger I have ever had. Moist and great flavor. Thank you for sharing it.
Hi Jenn,
I only have 92% lean beef. Would you suggest adding evo to make up the difference of fat in the meat?
Sure, Pam, I think that would work. I’d add about 1-1/2 tablespoons. Please LMK how they turn out!
Can I use regular ground beef instead of lean?
Sure, Jan – that’s fine.
I WILL NEVER EVER LOOK AT ANOTHER BURGER RECIPE. THESE ARE THE MOST FLAVORFUL AND JUICY BURGERS AND THEY COME OUT EXACTLY THE SAME EACH AND EVERY TIME! I AM 47 YEARS OLD AND I HAVE FINALLY FOUND A TRUE 5 STAR RECPE. I DON’T EVEN NEED KETCHUP OR BBQ SAUCE! WOW! THANK YOU JENN! WE ARE ALL OVER THE MOON HAPPY THAT YOU NAILED IT!!!!!!!!!!!!!!!!!! MY HUSBAND AND DAUGHTERS ALL AGREE THAT THIS IS THE LIFETIME BURGER RECIPE FOR OUR FAMILY! MUCH APPRECIATION!!!!!!!!!!!!!!!!!!!!!!!!!!
Usually I can change to metric but this time it seems to have been omitted. Can you help
Hi Elizabeth, I just added them. Hope you enjoy the burgers! 🙂
what temp is the grill? can you make these on the stove?
Hi Carol, I get my grill as hot as possible with is about 600°F. And yes, you can make these on a grill pan on the stove. Hope you enjoy!
Made them quick tonight. I just happened to have 2.9 lbs of sirloin ground beef and found your recipe. My grandson, who is celiac, was here for dinner so I substituted bread for Gluten Free bread crumbs. It worked perfectly. Delicious!