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 made this with ground round beef, Panko bread crumbs – instead of sliced bread, thinly sliced then chopped scallions sautéed in butter until translucent – instead of scallions, and then pan fried the burgers in peanut oil at medium high. I wasn’t careful about measuring the ingredients so I probably added more of the spicy ingredients than the recipe called for. We like our burgers well done. This was the juiciest hamburger I’ve ever eaten and they were not greasy. It was so good. I made too much and turned the remainder in to a meatloaf. It tasted so savory. The first bite reminded me of slow cooked beef stew. We will make burgers this way in the future.
Awesome recipe! Just wondering if I can use ground Turkey in place of beef. If, so what do you recommend for a brand and what changes if any to the recipe?
Nick
Glad you liked them! You can use turkey here, but have you tried my grilled turkey burgers or skillet turkey burgers? They’re both delicious and easier to pull together than these!
Juicy even when cooked to well done! I used whole wheat bread since it was all we had & worked great.
What a Yummilicous Burger!!! I bought fresh 80/20 ground beef this morning and wanted to find a burger recipe to try. This recipe was so delicious!! I substituted garlic powder for the fresh garlic because I forgot it while mixing in the meat and also used multi-grain bread since that was all I had. I grilled the burger on the BBQ and it turned out so juicy and tender (medium rare). Next time I will make the burger patty more “firm” so it will not be so delicate when flipping on the grill. Can’t wait to use this recipe with guests!
Oh no. I had my doubts about mixing in milky bread, like are these meatloaf Pattie’s? Or burgers? They neither taste like good meatloaf nor a good burger. I had to feed them to the dogs, they’ll eat anything.
I think that may say more about your cooking skills than anything. These burgers are the bomb.
I wholeheartedly agree! These are the best burgers I’ve ever made. My family loves them! And as much as my dogs would likely love them too, they’re too good to give to the dogs!
Made these tonight, as is, scaled down to 1.3 lbs for 3 people. Used Panko instead of bread slices. Onion burger buns—so good. Stovetop on buttered cast iron skillet 3.5 mins each side, med high. Incredible taste. My husband and 18 yr old son thought they were delicious. Thanks again for another great recipe.
Made these burgers today! My family loved them! Very juicy!
Juicy melt in your mouth burgers! Tastiest most delicious burgers I’ve ever made. Thank you Jennifer for making my family happy. My 30 yr old son says nothing is as good as ‘my burgers’ (your recipe haha!)
One TIP: Keep the ground beef in the fridge COLD til the last minute. I made mistake of leaving ground beef out and burgers fell apart when I assembled, my fault. LOVE THESE BURGERS!! yum… <3
These burgers are truly the best!! They have become my husbands favorite! All I can say is MAKE THESE!!
These were very good but I felt they were a little too large. I still have four in the freezer but will probably remake into 6 patties. Delicious. Cooked on our Pellet stove.