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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What sorcery is this?! I’ve been making homemade bbq burgers my entire adult life at least a few times a month – once a week during the summer months. They’ve been once of my “specialties” for years. But I’ve never had a burger turn out like this. I’m not sure how, but these burgers are just more barbecuey. They seem to take on more of that amazing grilled flavour and marry it perfectly with the simple flavours of the seasoning and beef. Plus, they were insanely tender and juicy. RIP my old burger recipe. There’s a new kid in town.
made these burgers for family cookout! everybody loved them! 5 stars
These are the best, juiciest, most flavorful burgers I’ve made. And maybe ever eaten. Thanks for the tips! I have a question though: how best to adapt this to indoor cooking. I don’t have a grill pan. Could you use the broiler? Or would you have to pan-fry? Thanks!
Hi Jessica, Glad you like the burgers! You can broil them; just place them on a broiler pan or rack so the juices can drip down.) Cook time should be about the same.
We recently purchased a 1/4 cow and have several packs of grass-fed ground beef. Our very young daughters weren’t crazy about the “all natural” taste of the burgers we made with grass fed beef. (ESP the 3yo) I’m looking for recipes that would help tame the slight game flavor the ground beef has—is this one you would use for grass-fed beef or is there another that you would recommend? Any tips are greatly appreciated. 🙂
Because there are some flavorful additions to the beef in this recipe, I think it would be a good one to try. Please LMK if it gets the thumbs up from your daughters! 🙂
Made this for Father’s Day and it was a huge success. Everyone wants the recipe! Thanks so much for sharing! I wish you had a “Share” button as well as a “Print” button!
So glad you liked the burgers! If you’d like to share a recipe, there are a few options under the recipe title at the top of the page (you can share to Facebook, Pinterest, and Twitter or email it). 🙂
Or you can do it the old-fashioned and best way. Copy the URL and share it wherever you want.
The salt in this made it hard to eat and now a few hours after dinner I feel sick. I will not make this again.
Dana, did you use kosher salt or table salt? Because if you used table salt, you would use less salt than the 2-1/2 teaspoons called for in the recipe. The ratio I’ve seen is for every teaspoon of kosher, you would use 1/2 to 3/4 teaspoon of table salt.
Sounds like someone used a Tablespoon instead of a teaspoon of salt. I’ve done it, and so have many of the greats!
I can’t believe how good these burgers are. My husband just loved them and kept asking “ are you sure you didn’t use ground steak for these ?” Nope…. Just used regular lean ground beef.
I love your recipes. I realized about a month ago that so many of my book marked recipes are from you. So now I am on your mailing list. I really enjoy your newsletters. Keep them coming and thank you!
💗
So flavorful and juicy!
We broiled the burgers about 10 inches from the broiler, for 11 mins on one side, turned over, and then 9 mins on the other side. Next time we’ll do closer to the broiler and cook for less time.
My go to recipe for burgers and meatballs !
I was sad to see this recipe go from 5 stars to 4.5 over a salt mistake. This recipe is beyond fantastic and use it everytime I make burgers.
Thank you for this amazing recipe Jenn !!
This is absolutely the best hamburger we have ever had. Not only a napkin needed but two napkins, so juicy. We grilled it two nights ago and going to grill again tonight. Definitely 5 plus stars.
Dear Jen, love all your recipes, always a huge success, thank you for sharing.
These burgers look absolutely fabulous, and I know they will be, by the comments left by your loyal admirers.
My question, is could I also make meatballs and just cook them in the oven on a rack?
I will definitely make the burgers but wanted to try them as meatballs, as well.
Thank you and keep on cookin, 😘
So glad you like the recipes, Bonnie! Yes, I think this will work as meatballs. Hope you enjoy!