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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Amazing burgers! It was my first attempt at making burgers from scratch. I chose your recipe because I had all the ingredients. I was a bit skeptical at how they would taste because your recipe has the fewest ingredients compared to other recipes. Both my girls & I loved the flavor & how juicy they were. Thanks!
I love your recipes, however, with a family of 2, I would love the option of adjusting the recipe in half. I am not certain how to manage that in all cases.
Is there a way by which the viewer can have that option?
Thank you.
Estelle
Hi Estelle, so glad you like the recipes! As of now, unfortunately, there is no way of scaling the recipe/ingredients based on the number of servings. I will add that to my list of new features to potentially develop. Thanks for the suggestion!
So I followed it exactly and would say save it for meatloaf or meatballs. We prefer straight plain (80/20) beef burgers seasoned before they hit a hot grill.
Any suggestions for frying them instead of the grill?
Hi Donna, You can make these in a grill pan on the stove or broil them in the oven. (If you broil them, just place them on a broiler pan or rack so the juices can drip down.) Cook time should be about the same. Hope you enjoy!
This is my go-to for my kids. I make them on a grill pan and adjust to 2 lbs of meat, but I get 16-18 slider size burgers. Served up on Hawaiian slider buns, they’re perfection!
I have made these burgers in the past and loved them. However, now I am cooking gluten-free. Is there a gluten-free substitution for the white bread? Would gluten-free bread still keep the burgers tender and juicy?
Thanks.
Yes, gluten-free bread is perfectly fine to use here (and glad you like them)!
Anxious to try, but can the meat mixture be prepared a day in advance?
Sure, Cheryl, that’s fine. Enjoy!
Hi Jenn. My grill is still packed up for the season. How do you recommend cooking them without a grill? In a heavy skillet? Thanks!
Hi Silvia, You can make these on a grill pan on the stove or broil them in the oven. (If you broil them, just place them on a broiler pan or rack so the juices can drip down.) Cook time should be about the same. Hope you enjoy!
Could I omit the ketchup due to a child’s food allergy to Tomatoes. Thanks
Sure, Bill, that’s fine. Hope everyone enjoys!
Jenn I just made the ‘Segal Burgers’ from your first cookbook and had to come here and leave a review. Oh my goodness! They were juicy, tasty, and the best burgers I have ever made at home. Being in Maryland it’s a bit cold to grill out today so I made them on a cast iron pan on the stove. This will be my go to burger recipe for the future. I am cooking through your first book. Excited to make the best thing.
Thank You so much for sharing your recipes.
Did not enjoy this one unfortunately, followed recipe to a t, not lots of flavor just garlic n pepper, it was very dry
This is truly a great recipe! I’ve tried so many things when it comes to juicy burgers. This will be my go-to from now on. However it’s based on 3 pounds of burger. I used a pound for a test run. Good thing I’m a mathematician! I’m working with .83 TBS of this and .66 TBS of that lol
This is the best home made hamburger recipe I have ever made! So juicy and they don’t shrink.
I use brown bread and finely chopped red onion and its perfect every time. I make up large batches and freeze the patties for later, always taste fresh and yummy. Thank you so much for this recipe!
LOVE these burgers!! Been making for a few years now. Usually cut recipe in half for the two of us unless we have company. Always a hit. Great on toasted Publix French buns with havarti cheese and mustard.