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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Hey Jenn. Thanks for helping breathe new life into my cooking abilities. I was in quite the rut! These burgers were so good that I almost made them two nights in a row. And I didn’t change a thing. Thanks, again, for doing what you do!!
Absolutely delicious! Made them for 10 adults and 8 (young) kids this past weekend, everyone loved them! Your Caesar dressing was a huge hit too! I’m looking forward to making the rest of the kid-friendly/adults recipes. Thank you!
Hi Jenn! Love your website and your recipes:-) I’ve made this recipe a few times and they always taste really salty. I follow the exact measurements, but my boyfriend still complains. Please help!
Hi Rhonda, They are highly seasoned; just cut the salt in half and he’ll be happy 🙂
I made these for dinner tonight and they were so delicious. Very moist, terrific flavor, ingredients I always have on hand. Perfect recipe as is. We added bacon & sautéed onions because that’s how my teenaged boys like their burgers. Thanks again, Jen!
If I only have 2 lbs of burger what would be the amounts required for the rest of the ingredients?
Thanks…..Trish
Hi Trish, You’ll have to cut all of the ingredients by a third. But don’t worry about being too exact; the recipe is pretty forgiving.
These burgers were the best ever my husband and I loved them thank u
Hi, you mentioned that we can broil these instead. How long should I broil them? Do I need to flip them half way? Thanks.
Hi Jenny, It really depends on your broiler but it would be about the same as the grill time. I’d place them on a broiler pan or rack so the juices can drip down, and definitely flip half way through. Please come back and let me know how they turn out 🙂
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
Juicy, flavorsome burger. I’m going to be eating everything on this website given how well this one went! *drools*
These were soooo good!!! I will never buy pre-made patties again. This is my new favorite website.
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!
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.
Hi can I put in the oven instead of gril?
Hi Esther, Yes, you can broil them.
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
Hi Steven, That’s a kaiser roll.
I don’t have milk can I use half half?how much? I’m only doin half portion for burgers. Your recipes are amazing!
Hi Claudia, Yes, half & half will work just fine — use the same amount as you would the milk.
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
Hi Hanna, I would say a few months and, yes, it’s fine to replace the milk with water.
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.
Hi Abigail, Water or a nut milk will both work fine.
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!!
These were the best ever. Many happy faces came from my family tonight when I made these. Thank-you so much for sharing.
Hi can these be cooked on stove stop?
Sure, Vanessa, you can cook these on the stove using a grill pan. Hope you enjoy!
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.
Hi Taylor, Gluten-free bread or breadcrumbs would both work fine.
I have been experimenting lots of burger recipes and this one is by far my favorite. So juicy and flavorful! Thank you, Jen!
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.
Can we mix this up and let it marinade over night?
Hi Kelly, Yes, that would work fine.
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!
Always looking for a good hamburger recipe. This is it. Will use this for Fourth of July this week.
i need to make alot of burgers for a bbq,and was wondering if i could do these ahead and freeze them.
Yes, that would work fine.
Wow recipe! Thank you..
This is really the most tasty, juicy burger I ever made!! These are soooo great!!! Love this recipe!! Many, many thanks from Holland!
Thanks for sharing your recipe.
cheers!
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.
What is that delicious cheese in the first picture of yours?
Thank you for the fast response, Jenn!
It’s muenster 🙂
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.
Hi Bryan, You are right that the bread and milk don’t add flavor but they do keep the burgers tender and juicy.
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!
Can you make these on a grill pan or George Foreman grill? I live in an Apt so I don’t have a grill.
Yes!
These were delicious! Will use this recipe from now on. Your photos are fabulous! ;o)
These had a really good flavor, will make again.
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!
These were the best burgers ever! They are better than any restaurant. Thanks for the recipe!!
Simply the Best!
Made these for my grandaughter’s 1st birthday party – 20 people – everyone loved them! very flavorful and not dry like some burgers can get.
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.
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. 🙂
We have been cooking on the grill more often these are great!
Burgers were great. Nice basic recipe that can be modified with extras like mushrooms etc. etc.
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
http://www.foodporn.net
I bet it’d be a hit!
made tonight….really, really tasty! My kids loved it and they can be particular.
So glad, Emily! My kids love these burgers too 🙂
These look fabulous Jenn; I will definitely try this method. Thank you
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!
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 🙂
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!
Yummy!
I’ve been cooking since I was 14 and I’m 39. I’ve made so many burger recipes but this is by far the best. My chef husband was so impressed too. I followed directions precisely but did them in the skillet and it made them better in my opinion. The juiciest burgers ever!!