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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Since I discovered this recipe I get compliments each time I serve them. They have become my “go to” recipe for burgers. In fact we have been eating burgers far more often than before!
Can i use almond /cashew milk rather than dairy to make the bread ‘paste’?
Yep – hope you enjoy!
Yummy every time!
My family loved these burgers. Had the ingredients in my pantry already. They made a simple BBQ something special.
I used this recipe as a base which i’ve made b4 and is delish so i decided to experiment a little. Instead of using ketchup, i replaced it with heinz 57 sauce, I didnt have scallions so i used lipton onion soup mix, a tad of old bay and a shot of liquid smoke to enhance the taste. This was also a very delish way to make this recipe.
Will definitely be making again………Thank you for posting your recipe
Thank you for sharing❤️. The patties were very tasty 🍔. We love it!!!
This recipe is on point! I didn’t have fresh garlic or scallions on hand, and substituted with garlic powder and dried chopped onion…it came pit very juicy and flavorful! This one is a keeper for sure!
I’m looking forward to trying this recipe based the reviews. If it is not great I will not provide feedback, based on my reading of the reviews. Majority is positive, but negative feedback is not welcome, clearly. This is a hamburger recipe not war. Posters defensive of the author are a little too invested for my liking, some verging on bullying. I truly worry for and about people that get so worked up over ground beef.
Can you make these on the stove as well? If so does the cooking time change?
Hi Sage, If you don’t want to grill, you can make these on a grill pan on the stove or broil them in the oven. (If you broil them, just place them on a broiler pan or rack so the juices can drip down.) Cook time should be about the same. Hope you enjoy!
I made these for a backyard bbq, I followed the recipe exactly and they turned out amazing!!! Everyone loved them! I was super impressed, very easy recipe but the flavor was outstanding. I will definitely make them again!
Hi! The burgers tasted AMAZING but unfortunately they fell apart once I pan fried them 🙁 I also ended up using 4lbs of ground beef but kept the bread to 2 slices. Should I have used more? As for the seasoning, I adjusted by just adding a bit more to the 3lbs recipe. Since I had lots of ground beef I ended up freezing the leftover patties. What can I do to avoid them from breaking apart?
Thanks for sharing the recipe! My family is looking forward to having them again! 🙂
Hi TSV, sorry you had a problem with these falling apart! No, I don’t think the bread to meat ratio was the problem. I suspect that you probably just need to apply more pressure as you’re making the patties to make the burgers a little bit more compact. Hope that helps!
Y’all. I found this recipe a little over a month ago and my fiancé has requested them once a week ever since. He swears they are better than any restaurant burger! 🤣 I add some more of my own seasonings, but other than that do it all as it’s written. Highly suggest making these!
Do you think these would hold together on a flat top grill, like a blackstone? I would love to try these, but am concerned they might fall apart on a griddle. Any suggestions on what I could do to make sure they stick together? Thanks!!
Sure, I think it will work. Just make sure when you shape the burgers, that you apply a bit of pressure to make the patties a little more compact. Hope you enjoy!