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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Didn’t have any ketchup so I used some homemade BBQ sauce. Also used hamburger buns instead of sliced bread since that’s all we had. Turned out delicious and SO juicy!!! Super easy to make. Will definitely add to the regular rotation.
We made these burgers tonight and we loved them, thank you for sharing
A good meatloaf type burger. Texture is very similar to a meatloaf when complete. Flavor is nice and subtle; not over-empowering. I set the grill temp to 385 and held together well. The only difficulty you will find is that a rare to medium rare burger is not going to hold with this recipe. Burgers were cooked to medium for slight firmness.
Omg these burgers are Yummo!!! I followed the recipe exactly and they came out juicy and very flavorful! And I’m gonna be honest I was a little nervous because the recipe called for milk and bread in hamburger recipe…. I was like ummm idk bout this … but I’m so glad I tried it! I’ve tried a few of your recipes and loved them all… again you didn’t disappoint! This is definitely a keeper!!!
I made sliders with this recipe and the kids engulfed this….too bad i didn’t have any to try! Making another batch tomorrow!!!! Love it!
An awesome, juicy burger!
Get the grill hot, follow the recipe, perfection!!
Cheers
Excellent recipe and a great base for different spice combinations. Family loved it and no complaints about texture. Using the panade is no different than how you make a good meatloaf. Might try using panko next time. My arthritis complained about the refined carbs in the white bread but it was worth it!
For those wary of the salt, be aware that kosher salt weighs less per volume than table salt – about half. So if you’re using table salt for this recipe, definitely cut the amount by half. I made this per the instructions and the saltiness was perfect for us.
Saw some people complaining about burgers falling apart. I noticed the mix was a little loose so I formed the balls and put them in the fridge for about an hour. Just before grilling, I flattened them and they came out great. Little or no shrink!
Hi Jenn and thank you so much : my burger patties have tremendously improved ever since I discovered your recipe, it’s just amazing, the family loves the burgers! Tender, juicy, full of taste
Great job👍🏼😊
Leila
These were so good, tasty, and juicy! definitely use this recipe if you want to make burgers. I’m going to be using this again!
These are delicious family pleasing burgers. Tender and yummy!
I found it essential to make the balls and then smush it down flat to make the burger. When I did not do it this way, the burger fell apart on the grill.