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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Comments
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I don’t have any white sandwich bread. Could I just use a couple of the white burger buns?
Sure – enjoy!
No, just no.
Texture repellent.
Over the last 14 months, I must have made about ten different recipes from Jenn’s site, each time feeding a family of 6. (Me, wife, 14-year-old boy and girls 6/3/2). This recipe is great. As she states, the bite is tender, I cooked the burgers medium/well done using Costco beef (nothing special), and before I finished eating, I texted my brother the website; they were that good. I already make excellent burgers, but these have the steakhouse taste. I did 1.5x the recipe, as we did have a guest and I wanted leftovers.
Hi, Jenn. I love all your recipes, this one included. My question is about the salt. It does seem a bit too much and wonder if it is a typo or something else going on with the brand of ingredients that I’m using. I know you are an amazing chef and your burgers must be incredible. Other than the amount of salt it is perfect.
Hi, Glad you like the recipes! The amount of salt is correct in this, but if you find them too salty, you can definitely reduce it!
I totally do not understand what happened with the people who said their burgers fell apart. I have made these multiple times and that has never been an issue. I reduce the salt a little, but other than that, they are amazing and the only burgers I make. Wonderful recipe!!!
So good! I’ve never used the grill before so I was a little nervous about how they’d come out and if I’d cook them thoroughly enough. I used the longer amount of suggested cooking time (4 minutes on each side) and they came out perfectly. Juicy and packed with flavor!
Terrible burgers. Fell apart on the grill. This milk and bread combo is horrible. Wasted the meat. Keep Googling
I made this exactly as written except for 2 small changes. Who wants to buy a loaf of white bread just to use a couple of slices. I used half Italian bread crumbs and half plain. I also omited the salt except for a light sprinkle on one side of the burgers. There is plenty of salt between the beef, ketchup, Worcestershire sauce and the bread crumbs that the extra is not needed. They came out very juicy and tasty with plenty of sodium. I say 5 stars as long as you cut down on the sodium. They would be too salty with it.
What would be the bread crumb equivalent for this recipe, assuming it’s appropriate to make that substitution?
Bread crumbs should work here. I’d guesstimate you’d need about 1/2 – 2/3 cup. Enjoy!
DELICIOUS!! This is a guaranteed crowd pleaser. People who only eat one in my house ate two!! Thank you for this recipe. 🤩