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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These really are the best burgers! I follow the recipe exactly and I can also vouch for the freezing instructions. One summer I was throwing a BBQ and wires got crossed with another guest about what to bring so we ended up with so much meat to grill. I decided to not cook up the burgers I had prepared ahead of time and froze them instead. It was a happy mistake because then my husband and I had delicious dinners ready a few times that summer with barely any work! Now I always make a big batch at the beginning of summer and freeze them. Add a side salad and we have dinner in no time. Yum!
This is simply the best burger recipe ever. My kids have always liked my husband’s burgers off the grill until they tried these. One night my husband didn’t have time to make the patties so he asked me to do it. I saw this recipe and made it after reading all of the reviews. My kids loved it and said they were the best burgers they have ever had. So tender, juicy and very flavorful. We have been making them like this ever since.
Made these burgers just the other day and they were easy peasy DELICIOUS!
Only changes were whole wheat bread to make panade, steak sauce replaced the ketchup and diced a fresh jalapeño to add some spice. Will definitely make them again! Any recipe of yours has never let us down. Thanks Jen!!
These are the juiciest and most flavorful burgers I have had, including restaurant burgers. I follow the recipe exactly as written with the exception of the scallions. They freeze beautifully and stay juicy even when well done. This is my go to burger recipe…a keeper.
These burgers turned out amazing. I normally purchase premade burger patties because my homemade attempts have always been bland and fallen apart. These were juicy, thick and full of flavor. My husband now requests them for dinner once each week. Can’t wait to try out other recipes from this site. You’re making me look good in the kitchen! 😂
Absolutely don’t listen to the bad reviews! Simple and delicious! Will be by go to!
This recipe is my go to recipe when making burgers. It got great reviews from all of our kids and one doesn’t even like burgers! The recipe is easy to follow, always turns out great and we are thankful to have it!
Once Upon a Chef hits a home run again! I made this recipe for a fourth of July cookout and my guests loved the juicy flavorful burgers. Thank you very for this well written recipe!
My husband and baby LOVED these burgers! They were so simple and easy! YUM.
I tried these tonight and they were unbelievable! So juicy and tender when cooked. They were amazing. Thank you for the recipe!
Gday Jenn, these burgers were dead set brilliant! Whacked them on the barbie, cracked a cold one and even before I’d finished my beer, they were done! Only made a couple of slight changes, used a multigrain bread and like Mari suggested, I just splashed a little bit of dead horse and Worcestershire sauce and she was apples! Thanks legend, Australia Day is sure to be a cracking day with these beauties!!
These burgers are the best!!! I make them and freeze since there is only 2 of us.
Mine were a disaster , mixture was far too wet and totally disintegrated , very disappointed