Juicy Steakhouse Burgers

5 stars based on 126 votes

steakhouse burgers

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.

how to make steakhouse burgers

Begin by making the panade and flavoring. Simply mash the bread and milk together with a fork until it forms a chunky paste.

how to make steakhouse burgers

Add the salt, pepper, garlic, Worcestershire sauce, and ketchup.

how to make steakhouse burgers

Stir well.

how to make steakhouse burgers

Add the ground beef and scallions.

how to make steakhouse burgers

Gently mix everything together until just combined. Try not to overmix.

how to make steakhouse burgers

Divide the mixture into 10 equal portions and shape into loose balls. 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.

how to make steakhouse burgers

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.


My Recipe Videos

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. 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.
  5. Note: The nutritional information doesn't include the hamburger buns
  6. 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.)
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Nutrition Information

Powered by Edamam

  • Serving size: 1 burger
  • Calories: 507
  • Fat: 32 g
  • Saturated fat: 12 g
  • Carbohydrates: 26 g
  • Sugar: 1 g
  • Fiber: 1 g
  • Protein: 27 g
  • Sodium: 458 mg
  • Cholesterol: 93 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.

Reviews & Comments

  • Can these burgers be made in the oven? If so for how long? Thank you!

    - Sohnia on September 12, 2018 Reply
    • Hi Sohnia, Yes, you can use the oven to broil them–place them on a broiler pan or rack so the juices can drip down and flip them halfway through. Timing should be about the same as the grilling method. Hope you enjoy!

      - Jenn on September 13, 2018 Reply
      • Thank you!!! Love your recipes!

        - Sohnia on September 13, 2018 Reply
  • 5 stars

    Another winner (Jenner?)! I even left these on the grill too long, and they were still juicy.

    My wife does not like burgers, but she puts up with them for my sake. Tonight, I was putting the extra (uncooked) patties away to freeze, and she said, “Or we could just have those tomorrow night.”

    That says it right there! Thanks for these, they’re great.

    - Ryan on August 29, 2018 Reply
  • 5 stars

    I’m live in the Caribbean so a lot of American foods do not appeal to me (not enough seasoning or spices) but i must admit I tried this and I was very impressed. Looking forward to trying a few more of your recipes.

    - Elyshia on August 14, 2018 Reply
  • 5 stars

    Amazing burger recipe! We were about to grill when it started thundering so had to cook them indoors, which would normally disappoint me, but these were spectacular on a cast iron pan! So moist and flavorful!

    Just love this recipe and so many from your book. It is one of my favorite recipe books! Thanks for sharing your knowledge!

    - Lori on August 12, 2018 Reply
  • 5 stars

    Best Burger recipe!!! I have been using it for a couple years and people love them. I can no longer buy frozen burgers when I can make these. Thank you!!!

    - Kevin Gouveia on August 6, 2018 Reply
  • 5 stars

    This is the best burger recipe I’ve tried in all my years of cooking. (I’m 62.) The burgers are juicy and bursting with flavour. Thank you so much for giving us this recipe Jenn. My husband raved about these burgers for days!

    - Donna M. on August 4, 2018 Reply
  • 5 stars

    I just made up 6 lbs of patties using this recipe. I fried up a small sample for a fast test and it was delicious! The froze the rest of the patties individually on a cookie sheet and plan on vacuum sealing them for camping trips or when unexpected guests show up. The only change I made was using Canadian Rye Bread instead of white.

    - Jeff Reder - Winnipeg Canada on August 1, 2018 Reply
  • Hello. I am planning to make these soon. May I sub out 1lb of the lean ground beef for mixed ground pork, beef and veal? Thanks for your time!

    - Chidinma on July 31, 2018 Reply
    • Sure, Chidnma, I think that should work. Please LMK how they turn out!

      - Jenn on August 1, 2018 Reply
      • 5 stars

        Thank you so much! They turned out great. I also added in some garam masala and a bit of mango-habanero hot sauce into the mix for some extra heat;) I will certainly be making again and again.

        - Chidinma on August 9, 2018 Reply
        • So glad you enjoyed – thanks for reporting back! 🙂

          - Jenn on August 9, 2018 Reply
  • 5 stars

    Is it ok to make these a few Day in advance and keep them in the fridge,then cook ?

    - Kcm on July 27, 2018 Reply
    • Yes, I think 2 days would be fine.

      - Jenn on July 27, 2018 Reply
  • Hi there, I’m expecting my second baby by next month and I bought enough meat to do a double batch and freeze, to have ready to go food when baby comes. I saw the recipe have bread, milk and ketchup. Would it be OK to freeze the uncooked patties for like a month ?

    - NANI on July 26, 2018 Reply
    • Hi Nani, Yes definitely okay to freeze these for a few months. And best wishes on your second baby…so exciting! 🙂

      - Jenn on July 26, 2018 Reply
  • 5 stars

    I used this recipe for the first time this afternoon. The only thing I heard at the table was YUM.. in between bites! Best burger recipe I’ve ever used!

    - Scott on July 22, 2018 Reply
  • What do you mean crusts ?

    - John on July 15, 2018 Reply
    • Hi John, I mean the crust, or browned outer layer, on the bread. Hope that clarifies!

      - Jenn on July 15, 2018 Reply
  • Seriously, I do not eat meat more than 5 times a year and these were the best burgers I have ever eaten!! Jenn, you are awesome!

    - Mary on July 10, 2018 Reply
  • 5 stars

    This were great! I made them last night and my dad was still commenting on them today.

    - Kerrie on July 7, 2018 Reply
  • 5 stars

    Best ever. Very juicy burger

    - Linda from Wisconsin on July 6, 2018 Reply
  • 5 stars

    Great recipe! The burgers were juicy and tasty. My six year asked for seconds. I made a few changes. I used 80/20 beef, two eggs, and A1 steak sauce. The burgers were delicious. Thank you for the tip on preventing the dome. It worked!

    - Lady B on July 4, 2018 Reply
  • 5 stars

    It’s aOnce Upon a Chef 4th at our house. Trying these for the 1st time. Already have the German Potatoe Salad and the Golden Rice Krispie treats made Have faith in trying any recipe as not a one I have made has disappointed so far! Have a happy and safe 4th everyone!

    - Evelyn on July 4, 2018 Reply
  • 5 stars

    I’ve made my grilled burgers the same for 20 years; (pat ground chuck out, put garlic salt, seasoning salt, pepper on ‘em.)
    However, I’m trying this recipe tomorrow -July 4th (using 6lbs of meat) have one question though; if I substitute dales for the Worcestershire wld i use same anount?

    - Will F. on July 4, 2018 Reply
    • Hi Will, Yes, I’d suggest the same amount. Hope you enjoy them!

      - Jenn on July 4, 2018 Reply
  • 5 stars

    Phenomenal Burger. Will definitely make this again.

    - Steve S. on July 3, 2018 Reply
  • 5 stars

    My son asked for a burger recipe last week & I sent him this one. He asked if I tried it before & I said “No, but everything I have made from Jenn’ s recipes always turn out great.” His company said they were the best burgers they’ve ever had. My husband & I made them tonight & we agree, they are excellent. Thanks again for a great recipe Jenn.

    - Dana on July 3, 2018 Reply
  • 5 stars

    Flavourful juicy burgers. Failproof.

    - Cherie McCallum on July 3, 2018 Reply
  • 5 stars

    These are fantastic- I plan to make a bunch and have them in the freezer for convenience. Guests always ask for seconds! Delicious!

    - Kathleen Collison on July 3, 2018 Reply
  • 5 stars

    I have made these for my family and they loved them. My wife and I are making them again today, but I’m using homemade Italian sausage (1 lb.) and 2 lbs. of hamburger in the recipe.

    - Daniel Woitczak on June 30, 2018 Reply
    • I’d love to know how that turns out, Daniel!

      - Jenn on June 30, 2018 Reply
  • I’m pretty sure I have reviewed these burgers previously. My comment is actually about all the annoying popups on your website. They not only show up in the sidebar and among the recipe or description but there is a really annoying one that keeps coming up at the bottom that really blocks off a lot of space. Less popups would be awesome since I use your website as one of my most reliable favorites! Thanks Jen for all the wonderful meals I have created from your recipes!
    Linda H.

    - LINDA HARDEN on June 29, 2018 Reply
    • Hi Linda, Thanks for your feedback! The pop-ups should not be blocking the content on the blog. Any chance you were using an iPad? If so, depending on the way you’re holding it, the content can move around. If not, I’d love to know what device you’re using. Sorry for any inconvenience!

      - Jenn on June 30, 2018 Reply
  • 5 stars

    Best, juiciest burgers I’ve ever made or tasted! Just love all your recipes Jen! Thanks for sharing!!

    - Pamela Komons on June 21, 2018 Reply
  • Will this work okay with ground beef 80/20?

    - Libby on June 17, 2018 Reply
    • Sure, Libby. Enjoy!

      - Jenn on June 17, 2018 Reply
      • 5 stars

        They were absolutely delicious!! Best burgers on the grill that we have ever made. Thank you!

        - Libby on June 22, 2018 Reply
  • 5 stars

    This is a fantastic burger recipe! I have made this dozen of times and this is the only way I make my burgers!

    - Sheri on June 11, 2018 Reply
  • 5 stars

    In the last 6 months, I’ve decided that I am going to teach myself to cook. I can follow recipes, I have used a grill 3 times in my life. I tell you this because even with my lack of culinary skills, my picky husband was so impressed with these burgers, he bragged about them to his friends and requests them for dinner often.

    - Marckolyn on June 10, 2018 Reply
  • 5 stars

    Thank you for your burger recipe, it made such a difference, burgers were moist and flavorful and declared delicious by my appreciative husband, me too!!

    - Mary Harris on June 2, 2018 Reply
  • 5 stars

    I made these on Memorial Day and my family thought they were the best burgers they ever had! You could really taste the difference. The only burger I will be making now!

    - Laura M on May 30, 2018 Reply
  • 5 stars

    Jen I just made these and they are yummy! It was a hit with everyone especially my kids.

    - Beverley on May 28, 2018 Reply
  • I want to make these ahead and freeze for a cookout, will they freeze well?

    - Farah on May 27, 2018 Reply
    • Yep definitely!

      - Jenn on May 28, 2018 Reply
  • 5 stars

    I served these at a family buffet yesterday. We finished sous vide chicken and steak on the grill with these burgers, which received just as many “tender, juicy, and full of flavor” compliments as anything else offered. Thanks for another great recipe!

    - Sue on May 27, 2018 Reply
  • 5 stars

    This is so awesome. My husband kept asking me how I did it. It is a definite keeper. Wish I could give more than 5 stars.

    - Janice on May 27, 2018 Reply
  • 4 stars

    Made them tonight. My husband loved his. I undercooked mine, even so, the burger was very moist. Thank you.

    - Mary W. on May 27, 2018 Reply
  • 1 stars

    Terrible. Hamburgers turned out flat and fallen apart. Terrible terrible terrible.

    - Danielle on May 24, 2018 Reply
  • 5 stars

    Jenn you are so right… an excellent “steakhouse” burger is ridiculously good, probably my favorite. Now, you’ve given me a recipe that has enabled me to make an awesome hamburger at home and keep more money in my pocket for family fun. And seriously, isn’t that what we are trying to do…. make great-tasting high-quality meals for our families at home so we don’t give away our money to restaurants?

    Well done, Jenn! Thank you for you!!

    - Frank on May 23, 2018 Reply
  • 5 stars

    Great burgers! Any substitute for the Worcester sauce? One of us is deathly allergic to fish.

    - Andrew on May 23, 2018 Reply
    • Hi Andrew, Glad you like them! While it has a slightly different flavor, teriyaki sauce should work here. Here’s a page with some other options that may appeal to you.

      - Jenn on May 23, 2018 Reply
  • 5 stars

    I made these for my daughter-in-laws birthday and they were a major hit! Everyone loved them and the leftovers held beautifully for a few days. Once again, you’ve made me look good – many, many thanks, for your wonderful food!!

    - Sylvia on May 23, 2018 Reply
  • Would this recipe be okay to make and freeze a portion of it? It’s just my wife and I and making 3 pounds would obviously be waaaay too much at a time. Thanks!

    - Michael on May 23, 2018 Reply
    • Sure!

      - Jenn on May 23, 2018 Reply
  • 5 stars

    great recipe!

    - Bob on May 13, 2018 Reply
  • Is this made with 1 pound of meat?

    - Laura on May 6, 2018 Reply
    • Actually, Laura, it calls for 3 pounds of beef. Hope that clarifies!

      - Jenn on May 6, 2018 Reply
  • I tried this recipe tonight and the burgers turned out incredible! I followed the recipe exactly (cooked for 4 minutes per side on the BBQ – no pink). So juicy, flavourful, just delicious!
    For toppings we added: goat cheese, lettuce, tomatoes, sautéed onions and mushrooms, bacon and sauce: mashed avocado with mayo and sriracha. YUM 🤤💯
    Thank you! My new favourite burger recipe. I wish I could add a picture of how great it looked, I took a few to show family and friends 😉

    - Jacqueline on March 26, 2018 Reply
  • Could I use honeywheat bread instead of white bread?

    - Jeanne Powell on March 10, 2018 Reply
    • Sure, Jeanne – that’s fine.

      - Jenn on March 10, 2018 Reply
  • I had never made a panade before, or ever attempted to add so many ingredients to our burgers. They were so incredibly flavorful and I received immediate positive comments from my family. I threw all the ingredients for the panade in the blender before adding to the meat and this was easier for me. I also substituted an organic wheat bread with seeds, and it was great! Thank you and we will continue being creative with the panade!

    - Margaret on March 6, 2018 Reply
  • 5 stars

    Oh my! I have been cooking for a long time and never took the time to learn how to cook a GREAT burger or what seasonings to use. This recipe is fabulous! Highly recommended!!! Notes such as put an indent in the top of the burger were right on. They came out perfectly formed. My husband loved these burgers! Me too! Company worthy! Thank you! A keeper recipe!

    - Barbara Scoggins on March 5, 2018 Reply
  • 5 stars

    One of the best burgers I have had. Family loved them.

    - Connie on February 8, 2018 Reply
  • 5 stars

    Hi Jen,

    I would like to make these today for dinner but happen to be staying somewhere where neither a grill or cast iron skillet are available. Would you say using some form of heavy duty pan on really high heat would be worth it?

    Thank you so much !

    - Malak on February 8, 2018 Reply
    • Hi Malak, I think that will work. 🙂

      - Jenn on February 8, 2018 Reply
  • 5 stars

    I’m very fussy when it comes to burgers. There have been times when I’ve taken a bite and just throw it out. Made these tonight, and I can’t believe how good they were. Such an easy, simple recipe. They were so tender and flavorful. Thanks for yet another great recipe.

    - Carol on February 6, 2018 Reply
  • 5 stars

    Delicious! We will be making this a regular meal in my household for sure.

    - Thomas Anastasio on January 4, 2018 Reply
  • 5 stars

    These were the best grilled burgers. Juicy and flavorful. Whole family loved the flavor and juiciness of these grilled burgers.
    Thank you so much for the recipe.

    - Kim on December 9, 2017 Reply
  • 5 stars

    Amazing burgers! As a personal preference, I always add thin slices of avocado (or just spread it on the buns), bacon, and Swiss cheese (make sure it melts for that delicious melted-Swiss taste) to my burgers.

    - Juan on December 6, 2017 Reply
  • 5 stars

    Your burger recipe is really good! The bread pieces tasted so much better than bread crumbs. I also threw in some jalapeños for some heat. We’ll definitely make these again.

    - Gina on October 26, 2017 Reply
  • 5 stars

    Awesome and juicy! I reduced the salt to 1.5tsp but that’s just a preference thing. The panade is such a great idea! Thx

    - Sam on October 21, 2017 Reply
  • 5 stars

    I’m not sure how my son was able to taste these delicious burgers given that he inhaled them.

    - Bob N on October 7, 2017 Reply
  • 5 stars

    These burgers are delicious! When’s my grandkids spend the night, this is the meal they ask for. You will not be looking for another burger recipe!

    - Becky Holley on September 14, 2017 Reply
  • 4 stars

    I’ve used essentially this same recipe before and it turns out really tasty but for my tastes it is more like a meatloaf burger than a burger. I just add some butter to the burger and use 90% lean ground beef and they turn out great.

    - JP Colter on September 2, 2017 Reply
  • 5 stars

    These burgers were surprisingly flavorful! I followed the recipe but used whole milk and minced garlic in the jar as it was what I had available. The only modification I made was the addition of one egg which I added after the other ingredients were mixed into the hamburger. I also did not use scallions & the meat mixture was 74/26 because it’s what we had on hand.  The trick, I think, is not to overwork the meat. This is hard to resist but less is better in this instance and it will minimize the risk of crumbling, dry patties. The indentation in the center is a must. I made the patties and let them firm up in the refrigerator a few hours before grilling.  I admit,  I  had low expectations of the finished product because the mixture looked very bland but they were delicious and tasted just like what you get in a  smokehouse restaurant .   

    - Paige on August 27, 2017 Reply
  • 1 stars

    Hamburger crumble two times running……wah! Never again…….do a zero count??

    - Michael Barron on August 19, 2017 Reply
  • Just tried this and it was delicious! Thanks Jen!

    - Sara on August 13, 2017 Reply
  • 5 stars

    The best burger I have made. To make them really special I used Brioche rolls from Wegmans.

    - Mary Brittian on August 11, 2017 Reply
  • 5 stars

    Loved these and will only make them this way from now on. I did make some additions: substituted 1 Tbsp. siracha for one of the Tbsps. Of ketchup. Scaled down to 4 servings and added 1/4 lb. hot Italian sausage (1 link) & 1/4 c grated sweet onion instead of scallions. Next time will add some fresh chopped herbs.

    - Karen on August 10, 2017 Reply
    • So you pretty much changed the recipe. How long did you cook these burgers to accomodate the raw pork sausage?

      - Donna on August 12, 2017 Reply
    • This is like meatloaf, not a burger in my opinion.

      - [email protected] on May 23, 2018 Reply
  • What kind of buns are these

    - Arthur Weaver on July 29, 2017 Reply
    • Hi Arthur, they are Kaiser rolls that I got from the bakery in my grocery store.

      - Jenn on July 30, 2017 Reply
  • The burgers fell apart completely. I followed the recipe exactly. Any suggestions?

    - -Betsy on July 28, 2017 Reply
    • Hi Betsy, sorry to hear the burgers fell apart! Did you firmly form them into patties? Also, did you grease the grill grates? If they stick to the grates, that can cause them to get crumbly.

      - Jenn on July 30, 2017 Reply
  • 5 stars

    This recipe sounds delicious. My daughter doesn’t care for beef burger, do you think turkey burger can be subbed?

    Thanks Jenn!

    - Frank on July 28, 2017 Reply
    • Hi Frank, you could use turkey here, but have you tried my grilled turkey burgers? They’re delicious and actually much easier than these!

      - Jenn on July 28, 2017 Reply
  • 5 stars

    I will appreciate if you can tell me : what can I used instead of milk ?

    Thank you !

    - Gita shtivelman on July 27, 2017 Reply
    • Hi Gita, you could use a non-dairy (like almond or soy) milk, or even water here.

      - Jenn on July 27, 2017 Reply
      • Thank you for your answer. Can you tell me, if I grind the meat myself, what kind should I buy? Thank you!

        - Gita shtivelman on July 29, 2017 Reply
        • Hi Gita, Chuck meat would work well here.

          - Jenn on August 1, 2017 Reply
  • 5 stars

    Made these for the first time a couple of days ago and they came out phenomenal. My family thanks you!

    - David Francis on July 23, 2017 Reply
  • 5 stars

    Very good burger recipe. I had to make a few substitutions due to the fact that I was lacking a few ingredients in my pantry and didn’t have time to run to the store. Ended up subbing garlic powder for the fresh garlic and finely minced red onion for the scallions. I also sprinkled the shaped patties with a little smoked paprika. The final product was very flavorful and juicy. We enjoyed them with melted cheddar, romaine lettuce, and a slice each of tomato and Vidalia onion.

    - Ellie O on July 4, 2017 Reply
  • 5 stars

    These are by far the best burgers we have ever had! I have been asked for the recipe over and over. We even gave it to a cattle farmer from Northern British Columbia, Canada! Thanks so much for making our BBQs delicious!

    - Donna Newstead on July 3, 2017 Reply
  • 5 stars

    Hi Jen,
    Everything I make from you is absolutely delicious! I was wondering, can I substitute almond milk or soy milk for the milk in the recipe?

    - Tamar on July 3, 2017 Reply
    • That is so nice to read, Tamar ?. You can definitely sub either one here.

      - Jenn on July 3, 2017 Reply
  • Wondering how to barb-b-que these burgers (on a propane barbbque) AFTER FREEZING THEM? Do I lower the heat? Does the lid stay on/off … how long do I cook them for? (OR SHOULD I JUST THAW THEM FIRST TO BE SURE?)
    (mmmmm mmmmmm mmmmmm) I’m looking forward to making these for a family barb-b-que AND a church function for 40)

    - Charlene Stinson on June 30, 2017 Reply
    • Hi Charlene, I’d defrost them completely and then just follow the recipe as is. Hope that answers your question 🙂

      - Jenn on June 30, 2017 Reply
  • I have been slowly working my way through your recipes for the past year. Every single one is a huge hit. Your ingredient ratios are always spot on. I make your recipes with confidence knowing the work you put into making each one just right. I’m making this burger recipe tonite and was wondering if I need to make any modifications if I want to make them sliders? Also how many sliders do you think this recipe would make. Can’t wait for your cookbook to come out next year? Thanks Jenn!

    - Vikki L. on June 28, 2017 Reply
    • So glad you’ve enjoyed the recipes and glad to know you’re working your way through them! You don’t need to make any modifications to the burger recipe or cooking time as long as you form the burgers so they’re about 3/4-inch thick. They should make 18 – 20 burgers. LMK how they turn out!

      - Jenn on June 28, 2017 Reply
      • 5 stars

        Sliders turned out amazing!!! Thanks Jenn!! The recipe turned out 17 sliders! All gone in one sitting!

        - Vikki L. on July 20, 2017 Reply
  • Casting my vote here, for my favorite burger recipe. Once I tried this, I will never go back to bland or boring ground beef again. Thanks for a great recipe. =)

    - Louise on June 22, 2017 Reply
  • Same basic ingredients I use for meatloaf except I add an egg. Always comes out delicious.

    - Jds on June 17, 2017 Reply
  • Can the patties be frozen?

    - Anne Z on June 15, 2017 Reply
    • Yes, Anne, they freeze nicely.

      - Jenn on June 15, 2017 Reply
  • 5 stars

    My husband loves eating juicy burgers and he gave this recipe an A+. I made them on an iron skillet on the stove and they turned out great! The only thing we did not approve of was the buns I used. What buns do you recommend to use?

    Thank you so much for sharing this and other great recipes!

    - Zohra on June 3, 2017 Reply
    • Hi Zohra, It’s hard to find good buns! I usually use kaiser rolls.

      - Jenn on June 4, 2017 Reply
    • SaraLee just came out with a new Artesano bun that is very good and doesn’t fall apart like some of the others.

      - Carol Baran on May 22, 2018 Reply
  • 5 stars

    Thank you, Jenn, for sharing yet another amazing recipe! This one will also be going into steady rotation, its a keeper!

    - Roger on May 30, 2017 Reply
  • 5 stars

    I loooove a good burger, but the results of my attempts to make them at home were always lackluster, at best.
    I didn’t have much to lose so, without a trial run, I threw caution to the wind & used your recipe yesterday for Memorial Day dinner. Everybody LOVED them!
    Substitutions (only because we rarely have either listed ingredient in the house):
    •BBQ sauce instead of ketchup
    •Hamburger bun instead of white, sandwich bread
    I have already begun spreading your wisdom to the four corners of my social media.

    - Mhixxie on May 30, 2017 Reply
  • 5 stars

    Made these for a Memorial Day BBQ. Turned out great. I used 1 lb bison mixed with the beef as beef was 80/20. Juicy and packed with flavor!

    Big hit; everyone wanted to know what I did to the burgers to make them so great.

    These will definitely be making a return performance.

    - Barbara S on May 30, 2017 Reply
  • 5 stars

    Wow what a burger, we made them for dinner and they were so juicy and tasty. Thank you it remindered us of the two years we spent in the US

    - Tony on May 28, 2017 Reply
  • Can these be made on the stovetop with the same results (minus the grilled flavor)?

    - Dorah on May 25, 2017 Reply
    • Hi Dorah, Yes, you could cook these on the stove using a grill pan; You can also use your oven to broil them–place them on a broiler pan or rack so the juices can drip down.

      - Jenn on May 25, 2017 Reply
  • You have the BEST recipes. I use finely parsley diced red onions when making my burgers, which I learned from my mother 60 years ago.

    - Bev on May 25, 2017 Reply
  • Hi Jenn,

    How many ounces is good for a normal burger patty?


    - Cheryl on May 25, 2017 Reply
    • Hi Cheryl, I think around 1/3 pound (so just over 5 ounces) is a great size for a patty.

      - Jenn on May 25, 2017 Reply
  • Can I use sourdough bread?

    - Nancy A on May 18, 2017 Reply
    • Sure, that’ll work!

      - Jenn on May 19, 2017 Reply
  • 5 stars

    Found your site yesterday, making the chicken with green sauce tomorrow, made these burgers today. The reviews were right on the mark. Enough flavour without being too much, and with a nice balance. No one ingredient stood out too much, but all played their part and were recognizable. Well done! I did these on my “flat top” rather than on the grill. Worked a treat!! Thanks for this recipe :). Look forward to cooking my way through your blog!

    - Gary on May 12, 2017 Reply
  • 5 stars

    These look great. I’ll tell you what always disappoints me about home burgers…the bun! Any suggestions on a brand or type you like? Sometimes I get lucky and our bakery has burger buns but usually I’m stuck with the usual brand name pack of 8 everyone knows that just fall short…
    Thanks-love your website!

    - Jill on May 1, 2017 Reply
    • Hi Jill, I don’t really have a brand of buns I rely on. Like you, if I want really decent buns, I’ll buy Kaiser rolls in the bakery section of my grocery store.

      - Jenn on May 1, 2017 Reply
  • This recipe is for how many lbs of ground beef?

    - JP on April 24, 2017 Reply
    • Hi JP, the recipe calls for 3 pounds of ground beef.

      - Jenn on April 24, 2017 Reply
  • 5 stars

    Hi i made this burger before, they turned out amazingly delicious, i am going to have guests tomorrow, made a mistake and got 80/20 for the meat. Would it be fine? Thanks in advance Maryam

    - Maryam on April 15, 2017 Reply
    • Yep- enjoy!

      - Jenn on April 15, 2017 Reply
  • What is the nutritional breakdown? sound delicious. Would they work well with 90% lean beef as well?

    - Danielle on March 10, 2017 Reply
    • Hi Danielle, I just added the nutritional information to the recipe. They’ll still be good with 90% lean ground beef, but for best results, I’d stick with 85/15.

      - Jenn on March 12, 2017 Reply
  • 5 stars

    My husband made the juicy steakburger tonight. 2- 27-17. I have never had a burger so tender and delicious in my life !!!! Thank you so much for this recipe !!

    - Anita on February 27, 2017 Reply
  • Perfect description for this burger.
    I am a burger snob and have my favorite places to buy them but was never able to find a recipe that came close until this one.
    It was an OMG moment!
    This fits the bill when that overwhelming desire comes over a burger lover that you really want one…make this!!

    - Gemma on February 15, 2017 Reply
  • 5 stars

    I’ve been using a recipe similar to this for many years ( I didn’t realize the mushy paste was called panade tho!). I got a tip from Canadian Living magazine that works awesome…cut a regular onion into chunks and blender it until it’s mushy (the texture of applesauce) and add it to the panade. Sometimes I leave out the garlic and ketchup and add a couple of tablespoons of horseradish…just for a different flavour. Perfect burgers!

    - Gwyneviere on January 11, 2017 Reply
  • 5 stars

    Hi Jenn,
    First I must say EVERY recipe I’ve made from your website is OUTSTANDING!! It actually makes me look good in the kitchen, which is quite a feat! Love the step by step instructions & pics…so helpful! These burgers are especially good – even my husband agrees, who rarely comments at all & if he does, it’s generally not very favorable! What are your thoughts about making a meatloaf with this recipe? We’ve been bragging on these & are having a family dinner so I’m trying to save a little time, but still impress everyone. Any changes? Temp, time, etc?

    - Kelly on December 21, 2016 Reply
    • Hi Kelly, so glad you like the recipes and that even your husband comments on them :)! I’m not certain how well these would work as one big meatloaf as they may be kind of crumbly. You could potentially shape them into mini meatloaves and bake them that way. I suspect they’d take about 30 minutes. Or, if you want some meatloaf options that are guaranteed to work, you can try this Italian Meatloaf or this BBQ version.

      - Jenn on December 21, 2016 Reply
      • 5 stars

        Thank you, Jenn! I do make the BBQ Turkey Meatloaf often, & I LOVE it!! (I use the BBQ sauce recipe for everything!) My husband isn’t much of a turkey fan though… I haven’t tried the Italian Meatloaf yet & it does sound delicious, (no surprise!), so maybe I’ll go ahead & do that. I’ll “experiment” with this recipe another time when it’s just us! Thanks again…so awesome that you allow us wanna-be chefs direct access to your expertise! Really, really, really hope you’ll do a cookbook soon! 🙂

        - Kelly on December 21, 2016 Reply
        • Cookbook coming out 2018, Kelly…and this recipe is in it 🙂

          - Jenn on December 21, 2016 Reply
  • 5 stars

    Phenomenal recipe! And, no egg!

    I needed to switch up burger night fast. We had a last-minute guest who loves them, and I suspected he liked fancier burgers than I ever make.

    Having to work with what I had on hand, I used 1/3 cup of Trader Joe’s panko crumbs for the sliced bread and half-and-half for the milk (same volume) as I never have milk in the house.

    I had 2# of ground beef. With the substitutions described above, I used the exact measures of all other ingredients listed.

    The result was truly outstanding. Thank you SO much for your terrific work. I have loads of cookbooks. But, it’s your website collection of recipes that I always always consult first. Keep up the terrific work!

    - Libby R. on December 14, 2016 Reply
  • 5 stars

    This is the best burger recipe I have ever tried and it is a family favorite! The recipe is perfect just as written, and the burgers are delicious and juicy. I usually make 7 patties per recipe, which works for the larger sized buns. I have even frozen the patties, uncooked, between sheets of waxed paper and in a freezer bag. We put them on the grill frozen and they cook up nicely and retain the flavor and juiciness.

    - Shellie on December 5, 2016 Reply
  • 5 stars

    These are the BEST burgers ever! We had them at a friend’s house for a gourmet burger night and I couldn’t get over how fantastic they were. So good that it’s the only burger we make at home now. As a matter of fact, we’re having them tonight. I didn’t change a thing about the recipe because they are PERFECT just the way they are!

    - Margaret Ann Kerr on October 7, 2016 Reply
  • 5 stars

    Seriously, the best hamburgers I’ve ever made. Always a hit!

    - Cory on October 2, 2016 Reply
  • 5 stars

    I made these burgers for the first time tonight and served them to friends over for a BBQ. They were delicious! My friends said they were the best burgers they had had in a very long time.

    Thanks for posting the recipe.

    - Jane on September 25, 2016 Reply
  • Can you pan fry ?

    - Jennelee on August 16, 2016 Reply
    • Definitely!

      - Jenn on August 16, 2016 Reply
  • 5 stars

    Used 3lbs of Chuck steak and 1lb of Top Sirloin. Also mixed in 4 slices of bacon to the mix.

    It was a big hit with a group of 9. Very juicy and flavorful!!!
    Will certainly be making this again.

    - Ivan on July 26, 2016 Reply
  • The recipe says to use 3 scallions. Do you use the entire scallion or only the white part?

    - Cindy on July 4, 2016 Reply
    • Hi Cindy, I use the whole scallion.

      - Jenn on July 4, 2016 Reply
  • These look fabulous! What is the approx. measurement of the chopped white bread? I’m hoping to substitute ciabatta or french bread.

    - amy on July 3, 2016 Reply
    • I’d estimate it’s about 1 – 1 1/2 cups of chopped bread. Hope you enjoy!

      - Jenn on July 5, 2016 Reply
  • 5 stars


    - SK on July 3, 2016 Reply
  • Hi Jenn,
    First of all I Love your site, I’m going to make the burgers today first will the burgers turn out as good as Reviewers say if I use a Iron Skillet and use 92 percent Laura’s Lean beef, there is only me and John so I’m only making half the recipe. I have made several of your recipes all have been excellent. Burgers are my down fall also making one of your corn salads Thanks Donna Roanoke VA

    - Donna Hill on July 2, 2016 Reply
    • Hi Donna, Thanks so much! The iron skillet is no problem at all — in fact, they’ll be delicious cooked that way. But I wouldn’t advise using lean beef if you can avoid it. They’ll still be good — the panade will prevent them from drying as much as they would typically — but for best results, I’d stick with 85/15. Hope that helps!

      - Jenn on July 2, 2016 Reply
      • 85/15 is lean. Extra lean is 90/10. Regular is 80/20.

        - daversbox on October 31, 2016 Reply
  • 4 stars

    They look good. I’ll update tomorrow after Dad’s Day. I’ll go a conditional 4 stars.

    - Neil Clipsham on June 18, 2016 Reply
  • 5 stars

    Delicious, juicy burger! It came out great and was very tasty. This is my new favorite burger recipe

    - Joy on June 17, 2016 Reply
  • 5 stars

    Loved it! You have a fan for life! Our friends with a cattle ranch are taking it home to share!

    - Donna Newstead on June 10, 2016 Reply
  • Can I use whole-grain bread instead of white bread?

    - Dushyanthi on June 2, 2016 Reply
    • Yes, that’s fine. Enjoy!

      - Jenn on June 3, 2016 Reply
  • 3 stars

    The good-the meat had a nice flavor, the bad- the burgers stuck to the grill and crumbled apart while cooking. I sprayed the grill and lightly sprayed the patties. I don’t know- never had this happen before. The taste was good but the burger looked a mess.

    - Ruth King on June 2, 2016 Reply
    • I’m sorry to hear they stuck like that Ruth! Did you firmly form them into patties? Also, it could be that your grill was not clean enough (and that causes things to stick).

      - Jenn on June 3, 2016 Reply
      • 4 stars

        If you preheat your grill with lid down to 500+F, then clear out any big charcoal chunks from the side (use your spatula at a 45 degree angle) and the top of the grates, you’re all set. BUT when you lift the meat from the grill, start with the spatula at one side of the meat, lift it off the grill bar on that side with the spatula at an angle, repeat and work your way under the meat and you’ll ALLWAYS end up with nice grill marks and a whole piece or meat or burger, or salmon filet for that matter.

        - Neil Clipsham on June 18, 2016 Reply
  • 5 stars

    Finally – the burger recipe of my dreams. Tender, juicy and full of beefy, lip-smacking flavour, my family gobbled them up!

    - Joanne Wallace on May 26, 2016 Reply
  • 5 stars

    Can the patties be made ahead of time and sit in the fridge until ready to grill? Thanks!

    - Jessie on May 19, 2016 Reply
    • Yes Jessie, you can refrigerate them for up to about 24 hours before grilling.

      - Jenn on May 19, 2016 Reply
  • Hi Jenn, I plan on making these for my husband’s surprise birthday. Could I make the patties a day in advance before grilling or would you advise against this?

    - Clare on April 28, 2016 Reply
    • Yes Clare, you could refrigerate the patties for about 24 hours before cooking them. Happy birthday to your husband :).

      - Jenn on April 28, 2016 Reply
  • 5 stars

    I made these for my family last night & my dad said it was the best burger he has ever had. What a compliment! Thank you! This will be my go-to burger recipe from now on!

    - Meghann on April 28, 2016 Reply
  • Hi, can i use oven and bake the patties instead of grilling it?

    - Umairah on April 19, 2016 Reply
    • Hi Umairah, Yes, you can use the broiler in your oven. I’d place them on a broiler pan so the juices can drip down, and would flip them over halfway through. Enjoy!

      - Jenn on April 19, 2016 Reply
  • 5 stars

    Finally, the perfect burger recipe! I tried making them today and it turned out amazing. Thank you and bless you Jen for sharing.
    Hamidah G.

    - Hamidah G. on March 7, 2016 Reply
  • 5 stars

    The burgers are perfect! This is now my go to recipe for tender, flavorful burgers. I would give it six stars if I could.

    - Marcie on March 3, 2016 Reply
  • 5 stars

    The Juicy Steakhouse Burger was superb, juicy, tender, and very tasteful. I used 2 lb. of ground beef , because I was only making 4 burgers. Minimized the ingredients a bit…turned out wonderful.

    - Kristie Scott on February 27, 2016 Reply
  • 5 stars

    So every recipe I’ve made of this site was a delicious hit.
    The burgers are amazing!
    My 17m old LO ate one and was screaming for the next one!! :))
    Thank you for existing and making time to post these recipes!

    - Ildi on February 26, 2016 Reply
  • 5 stars

    Thank you for sharing your recepie.
    I followed your recepie according to your ingredients.
    My friends enjoyed these burgers. They said they were very tasty. (–:) Truly is a 5 star recepie.
    My religious friend asked if I can cook these burgers for 400 people at a conference .
    How can i multiply the ingredients in this recepie ? Thank you so much again. (— ;

    - sandra on February 16, 2016 Reply
    • Wow, that’s a lot of burgers! You would just multiply the ingredients by 40 as this recipe makes 10 burgers. You can make them in batches and freeze them for up to a few months. Good luck with what sounds like a big project!

      - Jenn on February 17, 2016 Reply
  • Can these be made in bulk and frozen? If so, how long do you think they can be frozen for?

    - Talina on February 11, 2016 Reply
    • Hi Talina, you can freeze these for a few months. Hope you enjoy!

      - Jenn on February 12, 2016 Reply
  • 5 stars

    BEST burgers I’ve ever made. EVER. Only substitution I made was white English muffin for bread. Many thanks!

    - Katie on February 3, 2016 Reply
  • How many days in advance can the patties be made. Just wondering with the milk in the recipe.

    - Sandy on January 26, 2016 Reply
  • 5 stars

    I am going to try these tonight. Couple of questions, would BBQ sauce work instead of ketchup, and do you think rocket and muenster or gruyere would be good for the cheese?

    I am pre-emptively rating these a 5 star as I can tell they are going to turn out awesomely !!

    - Tom on January 21, 2016 Reply
    • Yes Tom, BBQ sauce would work well and I really think the cheese you use is a matter of personal preference. Hope you enjoy!

      - Jenn on January 21, 2016 Reply
  • 5 stars

    Been a chef/cook for 10 years- this is great recipe, I really like how it doesn’t use eggs- and utilizing old bread is a fantastic way to keep costs down.

    I definitely have a salt problem and thus I used probably 2x the salt in the mix and S/P right before grilling. Also, these burgers are pretty wet and somewhat hard to handle, esp if cooking right after mixing, so I suggest using an old cooking technique of spraying the burgers directly then slapping (or nicely placing) on the grill.

    ***if you cover them… they will not come out pink for medium-medium/rare, the texture will be there perfectly, but color will be pretty much a consistent cooked beef dark grey. My restaurant will have them smothered in other goodies, so it’s fine by me.

    I tested at home with a ribbed grilling pan over the stove and they came out great for home burgers!

    Also, have left over mix? PERFECT recipe for meatballs- seared then added to a simmer red sauce over pasta.

    - Miles on January 12, 2016 Reply
  • Hey Jenn, a friend has highly recommended this recipe and I am eager to try it out soon. Will it be ok to use soy sauce instead of Worcestershire sauce?


    - Javeria on December 17, 2015 Reply
    • Hi Javeria, While I’ve never tried them that way, I noticed another reader subbed teriyaki sauce for the Worcestershire and was happy with the results, so I think you could get away with it.

      - Jenn on December 18, 2015 Reply
  • By far the most amazing burgers ever! Was looking for that steakhouse flavour and juicyness and you nailed it! Served my family these and my sister said oh my goodness these taste just like a really good restaurant burger and I was like BOOM! Exactly what I was intending to make!! Amazing recipe!! Thank you!!!

    - Stacey on November 7, 2015 Reply
  • 5 stars

    I will never make burgers any other way. Since my family tends to like burgers well done, I always had a problem with my burgers being too dry and too chewy. I followed this recipe and the burgers were amazing!! So flavorful, juicy and tender.

    I do have a question, could I use ground turkey for this recipe as well?

    Thank you!

    - Christina on November 3, 2015 Reply
    • You could, but have you tried my Grilled Turkey Burgers? They are much easier and so delicious 🙂

      - Jenn on November 3, 2015 Reply
  • Can I cook them on a charcoal grill? That’s the only grill I have on hand. Please reply. Thinking of making this recipe by this Friday for my in-laws. Thank you!

    - Jen on October 19, 2015 Reply
    • Hi Jen, Absolutely — they will be even better!

      - Jenn on October 19, 2015 Reply
  • 5 stars

    Delicious burgers! They are so flavorful and come out perfectly every time. I don’t usually have sliced bread on hand, so I just use a top of an onion bun in place of the white bread in the recipe. Reliably delicious and requested recipe. 🙂

    - Caroline Y on October 18, 2015 Reply
  • 5 stars

    Dear Jenn,
    Once again a wonderful recipe!!! great taste which all the family liked and very quick to make! Thank you so much for making our task of cooking a pleasure for all the family!!! All recipes which I have tried from you have been always very delicious and perfect!!! You are my favorite chef!!!! Ingrid

    - Ingrid on September 29, 2015 Reply
    • Thank you, Ingrid! So happy your family enjoyed them 🙂

      - Jenn on October 1, 2015 Reply
  • 5 stars

    Amazing!!! Just as written.

    - Carol W on August 27, 2015 Reply
  • 5 stars

    These are the best burgers!!!! This is now my standard-go-to hamburger. Perfection!!!!

    - Cindy G on August 27, 2015 Reply
  • 5 stars

    These were the MOST delicious burgers I have ever made. I followed directions to a tee and they came out perfectly. It was all I could do to not have a second one. Thank you for such a great, easy to follow, recipe.

    - Lesley on August 27, 2015 Reply
  • 5 stars

    Made this on vacation with ingredients we had in our rental so had to substitute some kiko teriyaki marinade for worcestershire sauce and some lemon panko crumbs and some garlic powder, but everyone loved. We made at the end of the vacation the same way, and have used traditional recipe a few times since but with bread crumbs substitution. Thanks! Just liked your facebook page.

    - Maria on August 18, 2015 Reply
  • 5 stars

    Made these this evening (but reduced the recipe by 1/3) and they were the tastiest burgers I’ve had in ages! Fab recipe – thanks for sharing! 5*

    - HighlandCoo on August 5, 2015 Reply
    • 5 stars

      Sorry, I meant I reduced the recipe by 2/3 and used finely chopped onions instead of scallions. Also added cheese & fried onions as toppings – Yum!

      - HighlandCoo on August 5, 2015 Reply
  • Can I use wheat instead on white bread?

    - Jen on July 25, 2015 Reply
    • Hi Jen, Yes that’s fine.

      - Jenn on July 25, 2015 Reply
  • What temperature should I set the grill?

    - Lorie on July 23, 2015 Reply
    • Hi Lorie, I get mine as hot as possible, which is usually about 600°F.

      - Jenn on July 24, 2015 Reply
  • How can I reduce this great recipe for 3 people?

    - The Bullfrog Cook(Jeremiah) on July 21, 2015 Reply
    • Hi Jeremiah, You can easily cut the recipe by thirds, so I would make 1/3 of the recipe.

      - Jenn on July 26, 2015 Reply
  • 4 stars

    Your Juicy Steakhouse Burger was so tasty and good on the 4th of July. I had my husband make them while I was working on your Fresh Corn Salad and Marinated Shrimp. Another keeper recipe. Thanks so much!

    - Val H. on July 6, 2015 Reply
  • 5 stars

    Made this burger recipe for 4th of July. My three adult children and their significant others could not stop raving about them. I only omitted the scallions (none on hand) but served with Vidalia onion, tomatoes, lettuce and all manner of condiments which they said was unnecessary because the burgers were that good. Thank you for making me look and feel like a hero.

    - Donna on July 5, 2015 Reply
  • 5 stars

    best burger I’ve ever had. hands down. no more whining at my house when we have ‘home burgers’!!!! A ++

    - rachel on June 18, 2015 Reply
  • 5 stars

    thank you so much for the panade idea!my grilled burgers turned out perfect and so juicy:)i’m doing this for my baked meatballs,too and they came out much more tender.i am so appreciative of kitchen tips like this!it’s the little things that make such a difference!thanks again:)

    - liz on June 17, 2015 Reply
  • Judging by all these reviews, I am eager to try these! I have 2 issues though: (1) my girlfriend and I do not like scallions… does the burger lose a lot of it’s flavor without them? (2) I don’t mind using minced garlic if I need to, but I currently have garlic “paste” on hand… I assume this would be fine?

    - Eric on June 15, 2015 Reply
    • Hi Eric, It’s fine to leave the scallions out, and garlic paste will work. Enjoy!

      - Jenn on June 15, 2015 Reply
  • Hi Jenn,
    I only have 80% beef. Should I add additional bread? Thank you.

    - karen on June 10, 2015 Reply
    • Hi Karen, No need to change anything — 80% will work fine 🙂

      - Jenn on June 10, 2015 Reply
      • I only have sirloin, would that be ok? Should I omit the bread?

        - Chelsea on July 8, 2015 Reply
        • Hi Chelsea, I would use it and keep the recipe the same. Please let me know how it turns out 🙂

          - Jenn on July 9, 2015 Reply
  • 5 stars

    I just finished grilling and eating those burgers and I have to say I was applauded for my efforts. They came out perfect and the taste was like nothing I have ever had. They were so juicy even when I made them well done for my wife. Thanks so much for a great recipe and an even greater website

    - Franklin Troiso on June 3, 2015 Reply
  • 5 stars

    Love these. Have served them at many BBQ’s and have received compliments every time. Thanks!

    - Tracey on May 30, 2015 Reply
  • 5 stars

    I enjoyed these burgers very much. I cooked 4 of the burgers and froze the other 6 patties for later. I used 1 tablespoon ketchup and 1 tablespoon sriracha chili sauce. It didn’t add any heat to me, but good flavor. I used the optional scallions. I cooked them on the stovetop. The burger was juicy. I will definitely make more of these this summer.

    - Kimberly on May 27, 2015 Reply
  • 5 stars

    Made these tonight for the first time. Big hit with the family. Will become our goto burger recipe. Served them with sweet potato fries and a salad with https://www.onceuponachef.com/2015/04/greek-yogurt-dressing.html which were also very well received.

    - Carol F. on May 21, 2015 Reply
  • Will it make a difference if I use Whole Milk instead of Low Fat Milk?

    - Becca on May 21, 2015 Reply
    • Hi Becca, Whole milk is perfectly fine — probably even better 🙂

      - Jenn on May 21, 2015 Reply
  • these truly r the best burger I have ever eaten yummy and so easy thank u

    - Marlene on May 16, 2015 Reply
  • 5 stars

    I have made this once already and am making them again tonight. I followed this recipe almost exactly with a few substitutions because it was what I had.
    I used whole grain bread with the crust removed, I used dried chives because I didn’t have fresh, I added about a tablespoon of mustard powder.
    This is by far the most amazing burger recipe I have ever made. Moist, perfect, full of flavor.
    It also helps that my husband knows how to use a grill.

    - Breanne on May 14, 2015 Reply
  • 5 stars

    Outstanding. Adding suggested slice of butter to middle of patty really set it off.

    - Shar on May 6, 2015 Reply
  • 5 stars

    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!!

    - Jeff on April 30, 2015 Reply
  • 5 stars

    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!

    - teri on April 30, 2015 Reply
  • 4 stars

    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!

    - rhonda on April 22, 2015 Reply
    • Hi Rhonda, They are highly seasoned; just cut the salt in half and he’ll be happy 🙂

      - Jenn on April 22, 2015 Reply
  • 5 stars

    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!

    - Loretta G on April 20, 2015 Reply
  • If I only have 2 lbs of burger what would be the amounts required for the rest of the ingredients?

    - Trish on April 16, 2015 Reply
    • 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.

      - Jenn on April 17, 2015 Reply
  • 5 stars

    These burgers were the best ever my husband and I loved them thank u

    - Marlene on April 12, 2015 Reply
  • Hi, you mentioned that we can broil these instead. How long should I broil them? Do I need to flip them half way? Thanks.

    - Jenny on April 7, 2015 Reply
    • 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 🙂

      - Jenn on April 8, 2015 Reply
  • 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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