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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Wow! I mean, WOW! These are by far the best burgers that I’ve made. Super juicy, full of flavor superb consistency… these are a winner!
This was a great recipe to satisfy my brother who prefers a medium-rare burger, my mom who enjoys a well done burger, and myself– I like my burgers prepared medium. Lots of flavor and really juicy! I prepared 1 lb of beef using the measurements provided in a previous post. Thanks again for the step-by-step pictures to assist with the process!
This recipe was AMAZING!!! I made it to my whole family and they really loved it. Instead of mashing the bread and milk, I used breadcrumbs.
I would recommend this recipe!
The burgers are delicious. I made them today. Thank you for sharing the recipe!!!
Wow these burgers are amazing…lots of flavor and super juicy even when cooked to “well done”! Super simple recipe and perfect for people with egg allergies (so many recipes seem to use egg as the “glue”)!
I found this recipe and added it to my grilling repertoire! My family absolutely LOVES their burgers made this way. I have some on the grill now but I subbed barbecue sauce for the ketchup. We shall see…
I was so happy to find your answer on how to adapt to one pound of ground beef. These were the best burgers I ever ate in my ENTIRE life. Absolutely perfectly juicy even when cooked well, which is what I prefer. Fantastic! Thank you for sharing. I will never make another burger 🙂
I don’t have white bread. Would you substitute sourdough or whole wheat bread for the panade?
Wow! Another Segal hit! I’ve been looking for years for the best burger and I believe I’ve found it. Thank you for ALL of your amazing recipes.
Holy sh*t!! Just quoting myself after taking a first bite into one of these. I’m so excited I made this. I get really intimidated by recipes sometimes but for this one I dove in and the result was absolutely amazing! I will definitely repeat this one and store it for future use with an actual grill and worchestershire sauce. Also, I was so thrilled that the ingredients I did have, like almond milk and gluten free bread were great substitutions! YUMMM
Hi, I would love to try these burgers but am looking for a recipe I can cook in a normal fab oven? How long would I need to put these in and what temperature? Have seen some comments about broilers but we do not have broilers here.
Hi SM, I wouldn’t recommend baking these, but you could cook them on the stove in a grill pan. Hope you enjoy if you make them!
Way too salty. Maybe i am used to making my burgers like meatballs. Using egg as a binder. Fresh mint. Lemon. Breadcrumbs and milk instead of Worcestershire sauce and ketchup. I might try using one tablespoon Worcestershire next time. No ketchup. Egg. Mint. Lemon. Breadcrumbs. Milk. Some olive oil. And way less salt!
Hey there! I have been cooking these burgers on a wire rack (wire above a drip pan) on the top shelf of my oven (regular oven, not fan forced, temp runs a tad high though) at 200c for 10ish mins on each side as I do not currently own an bbq and my pans need replacing.
You might need to toy around with the time as to your preference of ‘doneness’ but they’ve been turning out well as long as you’ve got the binding process right.
I think they’d likely be even tastier cooked with the recipes method, just working with what I have 🙂