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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This was “da bomb diggity”.. Definitely will be my go to grilled burger!!! The only things I did differently, I made 8oz instead of 6oz patties and lower the carb count by using wheat sandwich thins… Honestly, the 8oz patties was a little too much, 6oz it is the next time!! I will share on instagram (@savingmyfoot) within the next couple of weeks and I will make them again soon to included in my YouTuve vlog within a couple of weeks. I will definitely tag you in both!!! Thanks for an AWESOME recipe!!!
I made per instructions and it was a big hit. So good!
Can I substitute some sourdough bread for the white bread?
Yep!
Simply fantastic. A big hit with my friends, family and guests.
The absolute best homemade burger I’ve ever tasted. In fact, they were even tastier than lots of restaurant burgers that I’ve had.
I’m an experienced cook. And this recipe rocks! I didn’t modify the recipe, and I normally ALWAYS modify the recipe. I put TWENTY FIVE of these on the griddle when hosting a family party. I put a lot of faith in this recipe and EVERYONE loved it and commented on it.
Made these tonight for my family and they were sooo delicious! Definitely using this for my future burgers!
Hi if I only have one pound of ground beef how much of each ingredient would I need to add?
Hi Ruth, It’s not exact, but this should work:
1 small piece white sandwich bread
1-1/2 tablespoons milk
3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1/2 tablespoon Worcestershire sauce
2 teaspoons tablespoons ketchup
1 pounds 85% lean ground beef
1 scallion
3 hamburger buns
Can you also provide measurements for 1kg of meat? Thanks.
Hi Jason, Do you mean you want the weight in grams of 1 pound of meat? If so, I believe it would be about 455 grams.
I set out this summer to find the best burger recipe for the grill. After 20 plus recipes, this is the one … hands down.
OMG I want to try this recipe!! Question: can you bake them in the oven as well or over the stove on a griddle skillet?
Hi Vonda, you can make these on a grill pan on the stove or broil them in the oven. (Just place them on a broiler pan or rack so the juices can drip down.) Hope you enjoy!
Made these for the wife who normally doesn’t care much for burgers. She loved them. Said they were better than any steakhouse version she’s every had. This recipe is definitely a keeper. Thank you…