Steakhouse Burgers
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
- Southwestern Cheeseburger Sliders
- Best Grilled Chicken
- Smash Burgers
- Beer-Braised Bratwurst & Onions (“Beer Brats”)
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
WOW so juicy and flavorful. I used wheat bread & almond milk instead of white bread and milk since that’s what I had on hand – and it turned out delicious and didn’t compromise the quality. I usually make my burgers medium rare but accidentally cooked it to medium instead making this- it still was so juicy and delicious. This is one for the books!
Wow! Jenn!
These are absolutely delicious! I made them for dinner guests, and they raved and raved about them. I’m fact, my sister asked for the recipe! She said it was the best burger that she had ever tasted in her life and she has gone to chef school!
Thank you so much!
Ruth
These fell apart on me. Not sure what happened. I followed the recipe exactly and they broke in half when I flipped them.
Sorry to hear the burgers fell apart. It could be that you didn’t form them firmly enough into patties. Also, did you grease the grill grates? If they stick to the grates, that can cause them to get crumbly.
Hi A,
My hamburgers fell apart the first time that I cooked them too. I then realized that my grill was not hot enough and I had not left the patties long enough before flipping for the first time. The next time that I cooked them, they turned out perfectly!
I have made them at least 3 times since then! I preheat the bbq to 450. Then I let the patty cook for 2 minutes before rotating it on the same side, and leave it for another 2 minutes. (My patties are thick— 1 1/2 inch thick). They now stay perfectly together when I flip them. Hope that helps.
This recipe is awesome! I couldn’t believe how juicy the burgers were, even after overcooking a few of them!
Can this recipe also be used using ground turkey?
So glad you like them! You can use turkey here, but have you tried my grilled turkey burgers? They’re delicious and are easier to pull together than these!
I just have to tell you, first of all, that you are my favourite chef! My family and I have been using your recipes for years and they always turn out perfectly delicious! We love, love, love your turkey recipe!
I can’t wait to try out this recipe! My sister has trouble with gluten. Will gluten-free bread work just as well?
Thanks so much,
Ruth (A fan!)
Ruth, so glad you like the recipes! ❤️
Yes, it’s perfectly fine to use gluten-free bread here. Hope you enjoy!
Can you use wheat bread instead of white?
Yep 🙂
The best burgers. I’ve shared this recipe with the young adults in my family. They love these in the warm weather and your chili in the winter!
Hi Jenn,
We made them for dinner tonight and they were absolutely delicious. So juicy and tasty.
Do you know if I can use gluten free bread instead of regular bread?
I want to make them for a friend who can’t have gluten.
Look forward to your feedback.
Thanks
So glad you like them! Yes, gluten-free bread will work fine here.
This is my favorite burger recipe. The burgers are so juicy. I usually make them using a cast iron skillet on my stovetop. My family loves these burgers. Thank you!
Have made and suggested for years. Def. the best burger recipe with very little effort. Thank you always for this!