Steakhouse Burgers
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No need to go out—these homemade steakhouse burgers are tender, juicy, and full of flavor thanks to a few simple tricks. Easy enough for a weeknight, good enough for company.
Who doesn’t love a big, tender, juicy steakhouse burger? Problem is, they’re hard to replicate at home because most steakhouses use custom blends of beef—like sirloin, chuck, and short ribs—to get the perfect balance of flavor and fat. While you can 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—a mixture of bread and milk—plus garlic and scallions, these steakhouse-style burgers come together in no time.
When my kids were little, this recipe made me a star among their friends. My daughter’s friend Allie nicknamed them “Segal Burgers,” and the name stuck. No matter how old everyone gets, they still ask for them! You can dress them up with condiments like ketchup, mustard, spicy relish, or mayonnaise, add a slice of cheese, or pile on bread and butter pickles, pickled red onions or caramelized onions. But, honestly, they’re so flavorful, you barely need anything at all.
“Best burgers ever! I served them on buns with cheddar, lettuce, tomatoes, and butter pickles, but I seriously believe they don’t need any dressing up—they’re that good.”
What You’ll Need To Make The Best Steakhouse Burger Recipe
- White Sandwich Bread & Milk: These two come together to form a simple panade—a soft paste that keeps the burgers juicy and tender. Use soft white bread with the crusts removed so it blends right in.
- Ground Beef: Stick with 80 to 85% lean for burgers that are juicy, flavorful, and hold together nicely.
- Garlic & Scallions: Add a fresh, aromatic boost that takes the flavor up a notch.
- Worcestershire Sauce & Ketchup: Bring in that classic steakhouse vibe with a hit of umami, a little sweetness, and just the right amount of tang.
- Kosher Salt & Black Pepper: Keep it simple—these basic seasoning bring out the best in the beef.
- Hamburger Buns: Go for soft but sturdy, and toast them if you like a little crunch to contrast the juicy patties.
- Jump to the printable recipe for precise measurements
Step-by-Step instructions
Step 1: Make the panade. In a large bowl, mash the torn-up sandwich bread and milk with a fork until you get a chunky paste.
Step 2: Add seasoning. Stir in the salt, pepper, garlic, Worcestershire, and ketchup until everything’s mixed together. Adding the seasonings to the panade first ensures they distribute evenly throughout the meat later without overmixing the beef itself.
Step 3: Mix in the beef. Add the ground beef and scallions (if using). Use your hands to mix just until combined—don’t overdo it. Mixing too much can compress the meat and make the burgers dense. Gently folding the mixture with your hands keeps the texture light.
Step 4: Shape the patties. Divide the mixture into 8 portions and roll into balls. Flatten into ¾-inch-thick patties about 4½ inches wide. (Keeping the burgers thick ensures a nice char on the outside without overcooking the inside.) Use a light touch when shaping the patties—packing them too tightly can make them tough. Press a little dent in the center of each one so they don’t puff up while grilling.
At this point, the uncooked burgers can be refrigerated for 24 hours or frozen for up to 3 months. Just pop them into the fridge to thaw overnight prior to cooking.
Step 5: Grill the burgers. Grill the patties for 2 to 4 minutes on the first side, until nicely browned. (Avoid pressing down on the burgers while they cook—it squeezes out juices and can dry them out.) Flip and cook a few minutes more, until they’re done to your liking. (The panade keeps them tender and juicy—even if you prefer your burgers well done—so they’re great for kids, grandparents, or anyone who’s not into pink centers.)
Pro Tip: While I never bother, you can use an instant-read thermometer to determine the doneness of your burgers. You’re aiming for 130–135°F for medium-rare, 140–145°F for medium, and 160°F for well done.
More Burger Recipes You May Like
Steakhouse Burgers
These steakhouse-style burgers are juicy, flavorful, and perfectly seasoned—sure to become your new go-to burger recipe.
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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Would these turn out on a inside griddle?
Yes, but you’ll get better browning with a grill pan or cast-iron pan. You can also broil them—if you do, place them on a broiler pan or rack so the juices can drip down.
These are the ONLY burgers I make. Absolute rave reviews from everyone. Even my butcher wanted to know what I’m making with 3 lb of ground beef. This time I cut the bread up in the cuisinart and added the milk. Saved a lot of work and time. I also had a smidge of parsley because I like it. The best. Thanks Jenn.
Hey Jennifer, your old, retired Navy Chef here. These look fantastic. However, my daughter and her husband are vegetarian (not vegan) If I thaw and make separate recipe with their “Impossible Burger Meat” will the other steps still work? The rest of us will be mowing through the real thing. Thanks and as always keep up the great work.
Jon
US Navy Retired
Hi Jon, I’ve never worked with Impossible Burger meat, so I can’t say confidently one way or another – I’m sorry I can’t be more helpful (but if you try it, please lmk how their burgers come out)!
This site is my favorite for recipes to cook… everything, so thank you!
I trust your judgement over mine by far. 🙂 However, I have an overabundance of panko. Do you think that I could get by using some of that for the panade? I’d need to test the amount. Might be a delicious experiment to try and try again until I get it ‘just right!’ I love, love, love your site, and value your work. Thanks for sharing!
Thanks so much for your kind words, Janet! Panko should work here. I’d guesstimate you’ll need about 1/2 – 2/3 cup, but if you find it’s a different amount when you’re experimenting, please LMK!
This looks great! I never have white bread in hand. Could breadcrumbs be substituted? Thanks!
Hi Cheryl, Breadcrumbs should work here. I’d guesstimate you’d need about 1/2 – 2/3 cup.
Jennifer,
I made these burgers yesterday, reducing the recipe for 2 burgers or (1) Lb. of hamburger. I cooked them on a charcoal grill outside which has a wire-type grate. I coated the grate as directed. While cooking the burgers, I found they stuck to the grill and fell apart. The burgers themselves were good. Any suggestions?
Thanks for your help,
Mel Copeland
Hi Mel, I’m sorry to hear they stuck like that! Did you firmly form them into patties? It could also be that you turned them too soon before they had a good sear, or that your grill was not clean or oiled enough.