Juicy Steakhouse Burgers

5 stars based on 10 votes


I worked in a fine dining steakhouse for six years, so I’m very picky when it comes to my burgers. If they’re not tender, juicy and flavorful, they’re just not worth it. Problem is, it’s difficult to replicate steakhouse burgers at home because most steakhouses use closely-guarded recipes and custom ground beef mixes, both of which are hard to find. After many trials, I discovered the solution to making great steakhouse burgers at home is to use readily available 85% lean ground beef, a panade — which is a mixture of bread and milk that keeps meat tender and juicy even when cooked to medium-well — and lots of seasoning. 

Begin by making the panade and flavoring. Simply mash the bread and milk together with a fork until it forms a chunky paste, then stir in the garlic, salt, pepper, ketchup and Worcestershire sauce. Next, add the ground beef and scallions and break the meat up with your hands. Gently mix everything together until just combined. Try not to overmix or your burgers may be tough.

Divide the mixture into 10 equal portions and shape into loose balls. Gently flatten each ball into a 3/4-inch-thick patty that’s about 4-1/2 inches around. (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 2-4 minutes on the first side until nicely browned. Flip and cook on the second side a few minutes more, until desired doneness is reached.


Juicy Steakhouse Burgers

Servings: 10


  • 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
  • 1/3 cup low fat milk
  • 2-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1-1/2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 3 pounds 85% lean ground beef
  • 3 scallions, finely sliced (optional)
  • Non-flammable cooking spray to grease grill
  • 10 hamburger buns


  1. Preheat the grill to high heat.
  2. 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.
  3. Add the ground beef and scallions and break the meat up with your hands. Gently mix everything together until just combined. Do not overmix. Divide the mixture into ten equal portions and form loose balls. Gently flatten the balls into 3/4-inch patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  4. Grease the grill with non-flammable cooking spray. Grill the burgers, covered, until nicely browned on the first side, 2-4 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.

Reviews & Comments

  • 5 stars

    Omg. These were the juiciest most fantastic burgers I have ever tasted. I can’t believe how easy they were…and I broiled. Absolutely perfect

    - Miranda on March 22, 2015 Reply
  • 5 stars

    Juicy, flavorsome burger. I’m going to be eating everything on this website given how well this one went! *drools*

    - lauren on March 22, 2015 Reply
  • 5 stars

    These were soooo good!!! I will never buy pre-made patties again. This is my new favorite website.

    - Jessica on March 13, 2015 Reply
  • 5 stars

    YUM! These are the best burgers. Don’t even need condiments. Also so easy. I made up the ground beef, went about my day & all I needed to do when I got home is make a salad and fire up these burgers in the grill. Perfect. Thank you!

    - Counselorchick on February 24, 2015 Reply
  • 5 stars

    Wow! This hamburger is amazing….super moist and great flavor. I discovered your website last week and I have been cooking up a storm and baking too. Each and every one of your recipes has been straightforward, delicious and not to mention, gourmet! You truly are a talented chef. I am so excited to have discovered your website and can’t wait for your many cookbooks to hit the market. Thank you and never stop developing these fantastic recipes.

    - SaharMarin on February 24, 2015 Reply
  • Hi can I put in the oven instead of gril?

    - Esther on February 23, 2015 Reply
    • Hi Esther, Yes, you can broil them.

      - Jenn on February 24, 2015 Reply
  • I just have to know what kind of buns are used (in picture at the top). I’ve been looking for buns other than store bought hamburger buns. Thank you :))

    Steven Comi

    - Steven Comi on February 21, 2015 Reply
    • Hi Steven, That’s a kaiser roll.

      - Jenn on February 23, 2015 Reply
  • I don’t have milk can I use half half?how much? I’m only doin half portion for burgers. Your recipes are amazing!

    - Claudia on February 20, 2015 Reply
    • Hi Claudia, Yes, half & half will work just fine — use the same amount as you would the milk.

      - Jenn on February 20, 2015 Reply
  • Dear Jenn,

    Thank you for sharing your recipe. How long can the patties be kept in the freezer, since milk is used? Can we replace milk with water?

    Thank you,

    - Hanna on December 18, 2014 Reply
    • Hi Hanna, I would say a few months and, yes, it’s fine to replace the milk with water.

      - Jenn on December 19, 2014 Reply
  • I don’t eat dairy and was wondering if it would be better to substitute the milk for water or for coconut or some other nut milk. Thanks for your input.

    - abigail on October 14, 2014 Reply
    • Hi Abigail, Water or a nut milk will both work fine.

      - Jenn on October 14, 2014 Reply
      • 5 stars

        These were amazing burgers and were wolfed down by everyone, young and old. This has definitely become my go-to burger recipe. Thank you so much for sharing!!

        - abigail on October 18, 2014 Reply
  • 5 stars

    These were the best ever. Many happy faces came from my family tonight when I made these. Thank-you so much for sharing.

    - Christi on September 8, 2014 Reply
  • Is there an acceptable gluten-free substitute for the sandwich bread? I didn’t know if the difference in texture between gluten-free bread and regular bread would have an effect on the finished product.

    - Taylor on August 1, 2014 Reply
    • Hi Taylor, Gluten-free bread or breadcrumbs would both work fine.

      - Jenn on August 1, 2014 Reply
  • 5 stars

    I have been experimenting lots of burger recipes and this one is by far my favorite. So juicy and flavorful! Thank you, Jen!

    - Lu on July 22, 2014 Reply
  • 5 stars

    having a bbq this weekend with german friends and these burgers are definitely going to be on the menu ,here in the Philippines it’s rare to find such tasty burgers.

    - Danielle on July 2, 2014 Reply
  • Can we mix this up and let it marinade over night?

    - Kelly Wallace on July 2, 2014 Reply
    • Hi Kelly, Yes, that would work fine.

      - Jenn on July 4, 2014 Reply
  • I made this recipe for company last weekend, and I have to say everyone loved the burgers! This has got to be the best tasting burger I have had in a long time. When my father was alive he used to grill the best burgers, now I can finally say I can grill a great burger!

    - Diana on July 2, 2014 Reply
  • 4 stars

    Always looking for a good hamburger recipe. This is it. Will use this for Fourth of July this week.

    - Deb Duby on July 2, 2014 Reply
  • i need to make alot of burgers for a bbq,and was wondering if i could do these ahead and freeze them.

    - naomi on June 22, 2014 Reply
    • Yes, that would work fine.

      - Jenn on June 23, 2014 Reply
  • Wow recipe! Thank you..

    - Fufu on May 24, 2014 Reply
  • This is really the most tasty, juicy burger I ever made!! These are soooo great!!! Love this recipe!! Many, many thanks from Holland!

    - born2cook on January 22, 2014 Reply
  • Thanks for sharing your recipe.


    - dmitry on November 11, 2013 Reply
  • These are absolutely the very best Burgers we have ever eaten. Flavourful,Juicy & Tender.
    Truly a Burgr to die for.

    My Mom couldn’t have made any better, God Rest Her Soul.

    - Jim on June 4, 2013 Reply
  • What is that delicious cheese in the first picture of yours?

    Thank you for the fast response, Jenn!

    - H on May 24, 2013 Reply
    • It’s muenster :)

      - Jenn on May 24, 2013 Reply
  • Lose the bread and milk. That’s just a filler to bulk up the base, it does NOT add flavor the way the other ingredients do.

    - bryan broyles on April 4, 2013 Reply
    • Hi Bryan, You are right that the bread and milk don’t add flavor but they do keep the burgers tender and juicy.

      - Jenn on April 4, 2013 Reply
  • Delish! Hubbies confirms best tasting bugers I’ve made to date. I halved the recipe, and I need to work on the moisture content, because they were really crumbly. I will DEFINITELY make these again!

    - Leah on September 22, 2012 Reply
  • Can you make these on a grill pan or George Foreman grill? I live in an Apt so I don’t have a grill.

    - KL on July 19, 2012 Reply
    • Yes!

      - Jenn on July 19, 2012 Reply
  • These were delicious! Will use this recipe from now on. Your photos are fabulous! ;o)

    - Leslea on June 27, 2012 Reply
  • These had a really good flavor, will make again.

    - Linda S on June 20, 2012 Reply
  • I made these yesterday for our Father’s Day cookout (along with your delicious corn salad) and they were SO tasty and juicy. I ran out because everyone wanted seconds!

    - Lynn on June 18, 2012 Reply
  • These were the best burgers ever! They are better than any restaurant. Thanks for the recipe!!

    - Carrie Hirshfield on May 18, 2012 Reply
  • Simply the Best!

    - Cathy on May 16, 2012 Reply
  • Made these for my grandaughter’s 1st birthday party – 20 people – everyone loved them! very flavorful and not dry like some burgers can get.

    - alicia on May 15, 2012 Reply
  • Of course it’s raining as I write this, but the past few days would have been perfect for grilling! Burgers are one of our summer staples – we’ll have to incorporate this for sure.

    - Cynthia on May 15, 2012 Reply
  • Thank you so much! I especially like that you were specific about the depression in the center of the burger. I’ve seen many burgers come off the grill looking more like burger balls because someone didn’t “patty” correctly. :)

    - Andea on May 15, 2012 Reply
  • We have been cooking on the grill more often these are great!

    - Sarah on May 15, 2012 Reply
  • Burgers were great. Nice basic recipe that can be modified with extras like mushrooms etc. etc.

    - Ellen on May 9, 2012 Reply
  • Hi Jenn,
    What amazing pictures you have here. I won’t dare to stay near your kitchen in my diet days :p
    Perhaps you should also submit your food photos to

    I bet it’d be a hit!

    - Food Photography on April 25, 2012 Reply
  • made tonight….really, really tasty! My kids loved it and they can be particular.

    - Emily on April 21, 2012 Reply
    • So glad, Emily! My kids love these burgers too :)

      - Jenn on April 22, 2012 Reply
  • These look fabulous Jenn; I will definitely try this method. Thank you

    - Linda on April 19, 2012 Reply
  • I have loved everything I’ve made from your blog and just made these for dinner (without the scallions) too. They were a huge hit with my family…thanks for another great meal!

    - Kristen on April 19, 2012 Reply
  • These look so good and juicy. My hubby and I made burgers last summer with minced garlic and scallions and LOVED them. I will have to try them this way next time :)

    - Ashley @ Wishes and Dishes on April 19, 2012 Reply
  • Yes please! This is almost exactly how I make my burgers save the ketchup. I’ll add it next time – i’m sure it is wonderful!

    - GrillMaster on April 19, 2012 Reply
  • Yummy!

    - Blog is the New Black on April 18, 2012 Reply

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