Steakhouse Burgers
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
- Southwestern Cheeseburger Sliders
- Best Grilled Chicken
- Smash Burgers
- Beer-Braised Bratwurst & Onions (“Beer Brats”)
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These burgers rival any high-end steakhouse burgers I’ve had in restaurants. They remain juicy and flavorful even when they stay on the grill a bit longer than planned. I like to make a double batch and freeze the patties separated by pieces of tin foil so we can just pull out a couple each time. You can even grill them from frozen. The scallions are not vital but definitely adds to the deliciousness.
I have made these twice. The second time was by request from my boyfriend. They really are juicy and flavorful with no changes to the recipe. The idea of mashing white bread and milk was new to me. I used brioche as that was what I had on hand. We added our favorite condiments, served them with artisan buns and had these lovely burgers with frozen fries cooked to crispy. Yum.
These burgers are simply fantastic. The flavor is incredible in fact they are the best burgers we have ever eaten. Jen’s recipes are my go to when searching for something new and different. Her recipes are always spot on and my family thinks I’m the bomb. I get rave reviews whenever making one of Jens dishes. Simply stated, you can’t go wrong with these burgers!
I make this burger on the grill in the summer with potato salad and corn on the cob. These burgers are juicy and as my husband says, “tasty!”. Keep the recipes coming, what a help it is to make new, flavorful recipes each week!
I thought I knew how to make burgers until this!! So moist! I reduced salt, omitted scallions and added parmesan cheese for our family.. Kiddos eat a whole burger!! (They are just six years old, so that’s kind of a feat!) Based off this and other recipes, I purchased your book. Thank you for making yummy, talk, v family friendly meals!
This is, hands down, my go-to recipe for burgers. I follow the recipe exactly and have never had any variance in taste or texture. This one is a real winner!
Another winner from Jenn! This recipe made me turn the corner on buying preformed patties which always seem to turn out dry and lacking an enjoyable texture. The guaranteed moistness is worth the extra touch of effort. I tend to use substitutes like regular onion and garlic powder, and we’ve found we like a little extra seasoning. Since switching to these handmade burgers I’ve also started making my owns buns. Another score.
The burgers were delicious!! Had good flavor and were not dry. Great recipe.
My family loved these burgers! True to their name, very juicy!
These burgers have CHANGED my life! I used to rely on excellent ground beef and did nothing besides adding salt and pepper. I still use local beef, but these are so much better – really ten levels up! Thanks so much for the delicious, easy recipe.
Hi jeni , I absolutely love this burger it’s moist and juicy. I make this burger once a week with steak fries and I’m going to make this for some friends that are that I’ll be getting together with soon as the pandemic is over. Thank you for these awesome recipes.