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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Question. I have your new cookbook and want to make the chorizo style burgers. My grocery store was out of ground pork but did have chorizo, so I got ground beef and chorizo. My question is should I still add some of the spices or will it be flavorful enough with the chorizo?
Hi Stephanie, You can omit some of the spices as the chorizo will add a lot of flavor. Just make sure the chorizo is raw (and not smoked). Hope you enjoy!
This are my go-to recipe. It is so delicious. I am having my son mix this up and make a meatloaf right now instead of burgers, but make no mistake, these are the best burgers.
There is absolutely no reason to add bread as a filler to a burger – disgusting.
No need in rating her recipe at a 1 star if you didn’t make it. Your input isn’t needed here.
One would refer to the milk/bread mixture as a panade, and very useful for helping ground beef stay moist and tasty while cooking. Best burgers in town with this recipe. Try it! You may like it, @Meatloaf!!
But have you tried making them or you’re just leaving negative comment just because… because I’ve made this several times and it’s seriously one of the best.
The best burgers I’ve ever made! The family asks for them often
Seriously, one of the best burgers I’ve ever had. I added 1 generous tsp of English Mustard as well as Parmesan and used finely diced Red Onion instead of scallions and they were top class.
So good ….. this deserves more than 5 Stars. Loved the flavor and it was juicy.
I did add a pinch of Adobe to the top before grilling (it’s a Puerto Rican thing …LOL)
Definitely one of the juicest burgers I ever made. I even made low carb (estimated at about 4 carbs) instead of using a burger bun, I wrapped it in lettuce…. Made a video of me doing it… https://youtu.be/wLf-3GFwxwI
GREAT RECIPE!!
OMG this was amazing!!
You weren’t kidding when you said these are THE BEST steakhouse burgers! Wow! So unbelievably tasty, moist and easy to make. I didn’t have any green onions or white sandwich bread so I subbed them for about a 1/4 of a yellow onion and tore off the soft parts of a whole wheat burger bun I had, and still came out great. I froze the rest and am excited to eat them on a rainy day. Thank you for this delicious burger recipe!
I have been looking for the perfect burger for many years. This is the best, moist and tasty. My quest for the perfect burger is over.
OMG! The only burgers to make. They NEED bread … my Hungarian grandma made garlic pork burgers this way!! And I’m a French chef!
Thank you Jenn (from sunny Singapore) for this amazing recipe- we love it! I wanted a homemade recipe (so tired of commercial burgers), and your recipe yielded such moist and delicious burgers. Will check out more of your other recipes🤗