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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Judging by all these reviews, I am eager to try these! I have 2 issues though: (1) my girlfriend and I do not like scallions… does the burger lose a lot of it’s flavor without them? (2) I don’t mind using minced garlic if I need to, but I currently have garlic “paste” on hand… I assume this would be fine?
Hi Eric, It’s fine to leave the scallions out, and garlic paste will work. Enjoy!
Hi Jenn,
I only have 80% beef. Should I add additional bread? Thank you.
Hi Karen, No need to change anything — 80% will work fine 🙂
I only have sirloin, would that be ok? Should I omit the bread?
Hi Chelsea, I would use it and keep the recipe the same. Please let me know how it turns out 🙂
I just finished grilling and eating those burgers and I have to say I was applauded for my efforts. They came out perfect and the taste was like nothing I have ever had. They were so juicy even when I made them well done for my wife. Thanks so much for a great recipe and an even greater website
Love these. Have served them at many BBQ’s and have received compliments every time. Thanks!
Made these tonight with 1lb ground beef and just 1/3 the recipe. I’ll eat anything and thought they were yummy. My husband, who is a bit more picky and has an appetite like a bird, took one bite, exclaimed how juicy it was, and requested I make them again. Made to recipe in a cast iron skillet and served with cheese on top on a pretzel bun and onion rings on the side
I enjoyed these burgers very much. I cooked 4 of the burgers and froze the other 6 patties for later. I used 1 tablespoon ketchup and 1 tablespoon sriracha chili sauce. It didn’t add any heat to me, but good flavor. I used the optional scallions. I cooked them on the stovetop. The burger was juicy. I will definitely make more of these this summer.
Made these tonight for the first time. Big hit with the family. Will become our goto burger recipe. Served them with sweet potato fries and a salad with https://www.onceuponachef.com/2015/04/greek-yogurt-dressing.html which were also very well received.
Will it make a difference if I use Whole Milk instead of Low Fat Milk?
Hi Becca, Whole milk is perfectly fine — probably even better 🙂
these truly r the best burger I have ever eaten yummy and so easy thank u
I have made this once already and am making them again tonight. I followed this recipe almost exactly with a few substitutions because it was what I had.
I used whole grain bread with the crust removed, I used dried chives because I didn’t have fresh, I added about a tablespoon of mustard powder.
This is by far the most amazing burger recipe I have ever made. Moist, perfect, full of flavor.
It also helps that my husband knows how to use a grill.
Outstanding. Adding suggested slice of butter to middle of patty really set it off.