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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Followed your recipe exactly, and those burgers were awesome. Didn’t change anything like some of the reviews. Tried your Strawberry Rhubarb crisp and that was excellent too, thank you very much
These are seriously the best burgers ever! I follow the recipe, just cut back a tad on the salt. One question, can you recommend a non-beef substitution? We have Indian friends who love burgers and would love to make something comparable for them.
So glad you like these, Laurie! Unfortunately, I don’t know much about beef substitutes so I don’t have a lot of wisdom to share – sorry!
Not bad…but not a hamburger per se. It’s more or less meatloaf on a bun
Green jackfruit is a good meat substitute with a similar texture.
Try the Beyond Meat plant-based ground meat substitute. It’s kinda pricy but it’s a great sub.
Just made these burgers tonight…. Absolutely delicious!!!
I modified the recipe slightly by substituting Montreal Steak Spice instead of ground pepper, garlic powder and dehydrated onion as that’s what I had in the cupboard. Either way it would have been great. 3lb is just enough meat for the big eaters in my house. These were one of the best burger’s I’ve made in a while!!! 5++++
Excellent recipe! Much like I usually do them. I left out the bread and milk and that didn’t make a big difference. Thank you.
These are awesome, and make a fun project to do with others! You get 8 juicy burgers that are extremely thick. Only complaint is that these burgers end up being notably more expensive than your typical store-bought; however, the flavour difference is well-worth the price if you can afford it. Plus, you can make 12 thinner burgers instead of 8 thick ones if you absolutely need to.
Excellent recipe made a phenomenal burger. I cooked on my stove top griddle plate came out excellent!!
I was searching for a highly rated burger recipe when I came across this website. I liked the simplicity of the ingredients so I jumped to the reviews. I carefully read what people liked/disliked about the recipe. I saw that some complained about the salt content and I was on high alert to be careful with it. But while assembling the ingredients I realized where the confusion might lie. The recipe does NOT specify how many pounds of beef to use (it only states 8 patties). I knew this recipe asked for 3 lbs beef because someone asked that question. 2-1/2 ts (tea spoons) of salt are not too much for 3 lbs of beef (I used 2 ts salt). Also, if people put more Worchestire sauce than required or add other ingredients, that can increase the salt content.
So I followed the recipe pretty closely, except that I added a little high quality ground lamb to the ground beef to keep the burgers juicy and to enhance the flavor profile. I cooked them over the stovetop in a nonstick pan (slightly oiled) with the cover on. They came out juicy and very flavorful. Truly a high quality burger. I served them with home fries, cut and prepped by my 9 y/o. Everyone loved the dinner.
Thank you chef for a simple yet amazing recipe.
Perfect!
I didn’t add the scallions but did add a teaspoon of dry thyme.
AMAZING.
Wonderful, wonderful, a 1000 times wonderful. I am late to the game in terms of learning how to cook. As an adolescent and young adult, I never cooked cause I never thought about food till I was hungry and then it was too late to cook, by then I had to EAT! But somehow in God’s infinite wisdom, I have become the family cook for my wife and 2 children. I’m getting pretty good actually. But then a recipe like this changes everything. I thought my burgers were good. And they were.. fine. Not bad. But when I tried this impossibly simple and impossibly good recipe (and *cough learned about panade) my whole cooking reality changed. Opened. Broadened. You might say this is exaggerated, overblown hyperbole about a good burger. “How can a burger change the trajectory of someone’s life????” You might say.
Try this recipe to find out.
Would give it a family 5 but older sister farted on younger sister so she gave it an angry 3 lol. Great simple recipe and love that it uses ingredients found in most homes.
Tough but fair.