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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I added bacon bits and BBQ sauce instead of ketchup, and I used whole wheat sandwich bread. Burgers were excellent. My son & daughter enjoyed them. They always used to complain about my dry tasteless burgers. Not this time. This recipe combined with my homemade buttermilk buns made the perfect cheeseburger.
Hi Jennifer,
Looking forward to trying another one of your recipes!
If I sauté the garlic and scallions will it add even more flavor to the burgers?
Thank you so much for sharing your great recipes!
Have a fantastic day!
Catherine
Hi Catherine, Actually leaving the garlic and scallions raw will add the most flavor, as cooking them would mellow their flavor. Hope that helps!
What do you think about using Ritz crackers if you don’t have any extra bread?
That should work, but I’d cut back on the added salt as the crackers are saltier than the bread. Hope you enjoy!
Thanks, Jenn! It turned out great 🙂 I probably used about 10 crackers for half the recipe. It was probably a little bit too much, so I’ll use less the next time I don’t have bread. These burgers are always awesome, now with bread or Ritz crackers!
The burgers had a meatloaf flavor that was undesirable.
Freaking amazing recipe
My kids (10 and 7) love these burgers. My wife loves them too since it is the only thing I cook! In fact, they prefer these over going out for burgers. Sometimes I experiment with different things like using BBQ sauce in place of ketchup. Next time, I’d like to try adding sweet chili sauce with a tad bit of heat. One twist I add is to finely chop pre-cooked bacon into little bits and mix it into the ground beef. Super juicy and tasty. My kids almost lost their minds with that twist…in a good way.
Soft white bread or hard ?
I usually use soft but hard should work too. Enjoy!
Can I use almond milk in place of milk?
Definitely – enjoy!
Hi Jenn!!
These were the best burgers I’ve ever made…PERIOD! Husband loved them as well!
Question, why is it or IS it important to use 80/85% lean Ground beef?
Thanks
I like the 80/85% ground beef as that makes them moist. Glad you liked them!
I usually never write reviews but both my picky kids just ate this burger all up! You just saved me a ton of money. Most of the time they turn their noses up at homemade burgers because they get too dry. This burger was super moist and flavorful. Thank you for sharing!!
HI, can I substitute quick oats for the bread? If so, how much should I use? Thanks.
Hi Terri, I’ve never tried oats here but I think it should work. I’d use about 2/3 cup.
Thanks!