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 am going to try these tonight. Couple of questions, would BBQ sauce work instead of ketchup, and do you think rocket and muenster or gruyere would be good for the cheese?
I am pre-emptively rating these a 5 star as I can tell they are going to turn out awesomely !!
Yes Tom, BBQ sauce would work well and I really think the cheese you use is a matter of personal preference. Hope you enjoy!
Been a chef/cook for 10 years- this is great recipe, I really like how it doesn’t use eggs- and utilizing old bread is a fantastic way to keep costs down.
I definitely have a salt problem and thus I used probably 2x the salt in the mix and S/P right before grilling. Also, these burgers are pretty wet and somewhat hard to handle, esp if cooking right after mixing, so I suggest using an old cooking technique of spraying the burgers directly then slapping (or nicely placing) on the grill.
***if you cover them… they will not come out pink for medium-medium/rare, the texture will be there perfectly, but color will be pretty much a consistent cooked beef dark grey. My restaurant will have them smothered in other goodies, so it’s fine by me.
I tested at home with a ribbed grilling pan over the stove and they came out great for home burgers!
Also, have left over mix? PERFECT recipe for meatballs- seared then added to a simmer red sauce over pasta.
Hey Jenn, a friend has highly recommended this recipe and I am eager to try it out soon. Will it be ok to use soy sauce instead of Worcestershire sauce?
Thanks!
Hi Javeria, While I’ve never tried them that way, I noticed another reader subbed teriyaki sauce for the Worcestershire and was happy with the results, so I think you could get away with it.
By far the most amazing burgers ever! Was looking for that steakhouse flavour and juicyness and you nailed it! Served my family these and my sister said oh my goodness these taste just like a really good restaurant burger and I was like BOOM! Exactly what I was intending to make!! Amazing recipe!! Thank you!!!
I will never make burgers any other way. Since my family tends to like burgers well done, I always had a problem with my burgers being too dry and too chewy. I followed this recipe and the burgers were amazing!! So flavorful, juicy and tender.
I do have a question, could I use ground turkey for this recipe as well?
Thank you!
You could, but have you tried my Grilled Turkey Burgers? They are much easier and so delicious 🙂
Can I cook them on a charcoal grill? That’s the only grill I have on hand. Please reply. Thinking of making this recipe by this Friday for my in-laws. Thank you!
Hi Jen, Absolutely — they will be even better!
Delicious burgers! They are so flavorful and come out perfectly every time. I don’t usually have sliced bread on hand, so I just use a top of an onion bun in place of the white bread in the recipe. Reliably delicious and requested recipe. 🙂
Dear Jenn,
Once again a wonderful recipe!!! great taste which all the family liked and very quick to make! Thank you so much for making our task of cooking a pleasure for all the family!!! All recipes which I have tried from you have been always very delicious and perfect!!! You are my favorite chef!!!! Ingrid
Thank you, Ingrid! So happy your family enjoyed them 🙂
Amazing!!! Just as written.
These are the best burgers!!!! This is now my standard-go-to hamburger. Perfection!!!!