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’ve made these burgers and they are the best,,thanks for sharing this recipe..my kids and grand kids love when I make them..
Wonderful recipe! But this is how to make it better.
Use ground round beef.
Add a tablespoon of mustard.
Add 2 tablespoons of Italian seasoning.
Use Panko bread crumbs instead of a slice of bread.
Use a medium sized shallot finely chopped in place of the green onion.
Use slider molds and pan fry the burgers. They will be plump, juicy, tender, well done, and cooked in a few minutes and all ready at the same time.
After flipping the burger over add a thin slice of butter on top of each patty and finish cooking.
This version is so good you can eat them without thing else – no bun or condiments required.
I almost ALWAYS go heavy on all of the seasonings and I only used 1 pound of ground round for the recipe.
Another stellar recipe from OUAC!! Thank you!! These burgers were AMAZING as written!
What is the bun in the picture?
It looks SOOO good!
Hi Ann, it’s a kaiser roll. 😊
We made this recipe for Labor Day and it was a 👍 from all the men (and the woman too!). I will be using this recipe for all our barbecues
This recipe was so delicious! My whole family gobbled it up! I am gluten-free due to allergies and had to use gluten-free white bread (I used Scharr) and it turned out so yummy! Thank you for your website and all of the outstanding recipes. You’ve never let me down.
This is my go-to recipe for hamburgers, they were delicious and very tender. I left the last one on a plate for my wife when she came home from work about an hour, it was still tender and delicious, she loved the burger, I did cut the ingredients in half except for the hamburger because I only had one pound of 90% hamburgers turned out fabulous, thank you so much for sharing.
I’m planning to make these for a BBQ this weekend and have grass fed beef on hand. Will this alter the taste at all? I want to follow the recipe exactly but that’s the only deviation I’m questioning that might influence the taste. Can easily get regular old 80/20 ground beef but thought I’d ask:)
Hi Molly, Because there are some flavorful additions to the beef in this recipe, I think they may mask any less appealing flavor the grass-fed beef contributes. I’d love to hear how they turn out!
I made these and my son and husband loved them . I used brown sauce as had no worcestershire turned out great thanks
I made this recipe dozens of times and we always get great compliments.
I have made the steakhouse burgers many times. They are delicious. I even make meatballs with the same recipe. Thank you.😁