Juicy Steakhouse Burgers

Tested & Perfected RecipesCookbook Recipe

These are the ultimate steakhouse burgers. They are packed with flavor and reliably juicy, even when cooked to well-done.

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.

What You’ll Need To Make Steakhouse Burgers

how to make steakhouse burgers

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 burgersDivide 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 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.

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.

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Juicy Steakhouse Burgers

These are the ultimate steakhouse burgers. They are packed with flavor and reliably juicy, even when cooked to well-done.

Servings: 10

Ingredients

  • 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

Instructions

  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 across. 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.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Pair with

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.

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Reviews & Comments

  • Same way I make italian meatballs except w/o W.sauce and ketchup, add ground pork….Old school and delicious. A Great recipe, Chef! Thank you.

    • — Craig on October 9, 2019
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  • What spread would go good on the buns?

    • — Cindy Phillips on September 26, 2019
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    • Hi Cindy, they have tons of flavor on their own, but I’d suggest whatever the typical condiments are that you use on your burgers (i.e., ketchup, mustard, onions, lettuce, etc.) Enjoy! 🙂

      • — Jenn on September 27, 2019
      • Reply
  • NO MORE BORING BURGERS! Cut the recipe into 1/3 and broiled burgers flipping halfway through. My panade looked a little thinner than yours so I’ll need to adjust the milk next time, but they were still delicious. Thanks for the recipe!

    • — Sam on September 21, 2019
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  • Rave reviews at the dinner table! This recipe is a keeper. I made garlic toast hamburger buns and served the burgers with sliced tomato and sauteed mushrooms. The only improvement I can think of is to serve them with a garlic aioli.

    • — Adrienne on September 20, 2019
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  • Amazing! I’m not a grill master, but these came out perfect and delicious. Thank you!

    • — Chris on September 14, 2019
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  • Hello, I noticed one small typo in your recipe. You advise to shape the burger patties so that they are 4 1/2 inches “around”. Well, that’d be about the size of a Ritz cracker! I’m sure you meant to say ” 4 1/2 inches across”. Anyway, thought you’d want to be aware.

    • — Henry on September 9, 2019
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    • Thanks for pointing that out, Henry – I just updated it. It takes a village! 🙂

      • — Jenn on September 10, 2019
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      • Thanks for this and other great recipes! Actually made the burgers last night and they were truly the best burgers I think I have ever grilled. Thanks again from the wilds of Northern Ontario (Sudbury) Canada!

        • — Henry on September 10, 2019
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  • Fabulous! I didn’t believe that the addition of the milk and bread could make such a difference. Love that I can actually go by the recipe regarding the amount of salt too. Thank you!

    • — Anne MacGregor on September 9, 2019
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    • Forgot to mark the stars!

      • — Anne MacGregor on September 9, 2019
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  • This made a very tender and tasty burger! The family loved it!

    • — Cindy Jones on September 8, 2019
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  • Thank you Jenn! This recipe has great flavor. We just enjoyed it for lunch.

    Have you tried a medium burger from Patsy’s at Tysons? They are melt in your mouth good!

    • — Liz on September 8, 2019
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    • Glad you enjoyed these, Liz! I haven’t had a burger at Patsy’s. I’ll have to try one if I go there – thanks for the suggestion. 🙂

      • — Jenn on September 8, 2019
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  • This recipe was a smashing success! Everyone commented on how juicy and flavorful it was. Cooked in a cast iron and finished in an oven.

    • — Jon on September 7, 2019
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  • Made these again last night for guests and they were a huge hit as they have been each time I have made them. Juicy, and full of flavor and they grill great! Thanks Jenn, for always making me look like I know what I am doing!

    • — Lynne Green on September 7, 2019
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    • 😊

      • — Jenn on September 7, 2019
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  • You even make hamburger taste better! Awesome!

    • — Joyce on August 29, 2019
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  • This is the worst patty I have made, falls apart better than ground beef in a pasta sauce..Where is the binding (an egg or two)…the people that rated this have never made it..neither has the blogger….Burger..NO…pasta sauce YES

    • — Bill on August 28, 2019
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    • no need to be rude, Bill

      • — Mel on August 29, 2019
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    • You obviously did something wrong. I’ve made these patties several times. They always hold their shape and are absolutely delicious!

      • — Elizabeth on August 30, 2019
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    • Did you overmix the burgers? I’ve never had this problem and have made them plenty of times. And I’m sure these have been made before… there’s photo evidence and 350+ reviews. Burger? Yes! Pasta sauce? If you’d like.😉

      • — Donny on August 31, 2019
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    • Hey Bill, I had the same problem and I followed this recipe to the T. I have no idea what happened but my burgers turned out to be suited for pasta or other “ground beef” recipes.

      If you overmix then they are going to be tough….sooo again…not sure what we did lol

      Crumbled and did not stay together at all.

      Also, I hope I don’t receive any emails since I had to give my email address to post a comment.

      • — Britt on October 2, 2019
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  • Awesome burgers, next time I’ll try half the salt as it was too much.

    • — Tammy on August 9, 2019
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  • Just made these yesterday for a cookout at our house for my sons and 30 friends before they all head back to college. Many of them commented on the juicy burgers! I prepped 40 burgers 2 days ahead and kept them in the fridge layered with parchment paper in 13 x 9 covered dishes. In order to get the seasonings and panade just right, I made the recipe in 4 batches (rather than quadrupling the recipe and mixing 12 lbs. of beef together at once.) I did not add the optional scallions. This recipe allowed us to safely grill the burgers to well done without drying them out! Thank you, Jenn! I will always use this recipe for burgers from now on.

    • — Anita on August 5, 2019
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  • Hi Jenn,
    I recently discovered your recipes online and I have become a huge fan—so much so that I have just ordered your cookbook! I made the steakhouse burgers tonight and they were delicious. However as I grilled them they came apart just a little, a few cracks here and there. I was wondering whether I didn’t flatten the patties tightly enough, or maybe I massaged the meat mixture a little too much before making the patties? Any ideas?

    • — Jeff on August 1, 2019
    • Reply
    • Glad you’re enjoying the recipes and thanks so much for purchasing the cookbook! Sorry to hear the burgers fell apart — as you mentioned, it could be that you didn’t form them firmly enough into patties. Also, did you grease the grill grates? If they stick to the grates, that can cause them to get crumbly.

      • — Jenn on August 2, 2019
      • Reply
  • These were amazing! So juicy and delicious

    • — Marilyn Chase on July 29, 2019
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  • I used a beef, veal and pork mixture (equals parts) and wholewheat bread. All else was as per your recipe…was actually making the burgers for tomorrow night supper but could not resist (after reading all the favorable comments !!) making one for myself to try. OMG did not disappoint and like everyone else this will now become my go-to burger recipe. Thank you for sharing

    • — Alexandra de Jesus on July 27, 2019
    • Reply
  • Made these again last night. Love these! As we are also trying to eat more meatless meals, would love it Jenn, if you came up with a veggie burger recipe! Thanks for all the wonderful meals.

    • — Romi on July 25, 2019
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    • Glad you like these Romi! I will add veggie burgers to my list of recipes to potentially develop. Thanks for the suggestion. 🙂

      • — Jenn on July 25, 2019
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      • If I don’t have a grill to cook my burgers, would a cast iron pan be the next best thing? Can’t wait to make my burgers. Glad I came across your site!

        Thank you.
        Cindy

        • — Cindy on July 25, 2019
        • Reply
        • Yep, cast iron will work nicely. 😊

          • — Jenn on July 26, 2019
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        • use a grilling cast iron pan, since I got one I do not use the gaz BBQ any more.

          • — Pierre on August 24, 2019
          • Reply
  • Every recipe I’ve made from Jen has been fantastic and wins rave reviews from my family. I love that they are fresh and delicious but also fairly easy. Thank you for sharing all of these recipes! The steakhouse burgers were fantastic as was the sweet corn salad with basil.

    • — Sara on July 23, 2019
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  • Hi Jen
    What kind of condiments would you suggest serving with this?

    • — Tana on July 20, 2019
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    • Hi Tana, they have tons of flavor on their own, but I’d suggest whatever usual condiments you’d use on your burgers (i.e., ketchup, mustard, onions, lettuce, etc.) Hope you enjoy!

      • — Jenn on July 22, 2019
      • Reply
  • Tried this with American style Kobe and it is just to die for. Probably the best burger ever cooked on my smoker. Literally no chewing required……Many thanks

    • — Chris on July 18, 2019
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  • OMGosh! I made the Steakhouse Burgers exactly as written except I used ground turkey since I didn’t have any ground beef in the freezer. The panade is a wonderful, wonderful cooking tip! My husband noticed how juicy the burger was immediately. So even a turkey burger can be juicy and more flavorful. Thank you so much for the wonderful panade tip.

    Barbara

    • — Barbara Small on July 18, 2019
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  • Ah-amazingly delicious. Used what I had, whole wheat bun, half and half and BBQ sauce instead of ketchup. Grilled outside on a cast iron grill pan…thanks Jenn. Keep up the good work

    • — Jenn from VA on July 9, 2019
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  • Omg soooooooo good! Can’t over cook them and so juicy and delicious! Always will cook burgers like this from now on!

    • — Jennifer on July 7, 2019
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  • Terrific recipe, Jenn! I made this exactly as written. The burgers came out juicy and flavorful. I find myself using your cookbook and recipes at least two or three times a week these days. They’re interesting and the flavors are amazing. Keep up the good work and thank you!

    • — busyguy7447 on July 7, 2019
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    • ❤️

      • — Jenn on July 7, 2019
      • Reply
  • I have made these burgers twice now and it is my new favorite recipe. Flavourful and moist, everyone loved them.

    • — Sharron White on July 7, 2019
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  • BEST burgers ever. We made these for our family 4th of July ’19 celebration and hands-down these were the best burgers we’ve ever eaten! Can not thank you enough for posting this recipe; it was quicker to put together than I thought and the burgers cooked on the grill very quickly too. If you are thinking about making these, don’t delay, you’ll not be sorry! One happy burger family!

    • — Deb Relle on July 5, 2019
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  • Can you use soy instead of cow’s milk?

    • — Kelly Hughes on July 3, 2019
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    • Sure! Hope you enjoy. 🙂

      • — Jenn on July 5, 2019
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  • I’m late to the SteakHouse Burger fan club…but these were THE best burgers I’ve ever made! I’ve made a pannade for meatballs, but not burgers. The mix with the other flavorful ingredients made tender, juicy burgers that I’ll serve every time! Thank you!

    • — RileysMom on July 1, 2019
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    • These really are great burgers! Made 36 for our July 4th celebration and our family and friends loved them. Followed recipe exactly but made 14 instead of the suggested 10 per batch and they were the perfect size with all the side dishes. (Aldi brioche rolls were the perfect size:) I also made the patties ahead and froze them. Worked perfectly. Thanks for a great, tasty recipe! My new go to.

      • — Linda S. on July 13, 2019
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  • How long before can it be prepared?

    • — Bri on June 26, 2019
    • Reply
    • Hi Bri, you can refrigerate the patties for up to about 24 hours before grilling. Also, see the very bottom of the recipe for freezer-friendly instructions if you’d like to go that route.

      • — Jenn on June 26, 2019
      • Reply
  • A new favorite and just in time for Summer. Thank you for this recipe. My little chef was so proud to be helping out. The flavor is amazing. I can’t wait to make this at the next family gathering. The corn with basil and the broccoli bacon salads are terrific sides. Keep them coming!!!!

    • — Christine Rabidoux on June 16, 2019
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  • These our own new go to recipe for hamburgers. We made these exactly as written and they are delicious, well seasoned and fool proof (will remain tender even if over cooked). We froze half of the burgers for a quick dinner for another night.

    • — LisaR on April 28, 2019
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  • Does the nutritional info include the bun? Just wondering how many carbs are in the patty?

    • — Dana Hodge on April 27, 2019
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    • Yes, it does include the buns. Enjoy!

      • — Jenn on April 29, 2019
      • Reply
    • Wow, these were great!

      Moist, flavorful and filling.

      Thanks!

      • — Teri on May 11, 2019
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      • How can I figure out how to reduce the ingredients for only 1 lb. Of ground beef?..

        • — Lindsey Souliotis on August 1, 2019
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        • The math would be a bit challenging, but you’d divide the ingredients by 3. Hope you enjoy the burgers if you make them!

          • — Jenn on August 1, 2019
          • Reply
    • Can I pan fry these or bake them instead of using a grill?

      • — Kiran Arif on July 24, 2019
      • Reply
      • Hi Kiran, Yes, you could cook these on the stove using a grill pan; You can also use your oven to broil them – just place them on a broiler pan or rack so the juices can drip down. Enjoy!

        • — Jenn on July 25, 2019
        • Reply
  • I tried your recipe (w/out tweaks) once; then I used the milk panade a couple times with my own recipe & liked the texture/moistness, but felt the burger flavor was diluted; then I tried strong beef broth instead of milk, and BOY is that good! (I made the broth using “Better Than Bouillon.”) I periodically make a big batch of burgers and freeze them, and we sometimes use fixings & cheeses (such as feta) that don’t go particularly well with ketchup & Worcestershire, so I just use onion, garlic, and pepper to season. I highly recommend the broth substitution–I think I’ll try it in my meatballs & meatloaf, too. Thanks for the inspiration!

    • — PirateJenny on April 22, 2019
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  • This is a top notch recipe!
    Try it, you will not be disappointed!
    I customized some of the seasoning to my taste.

    • — Indy on April 15, 2019
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  • I made your Juicy Steakhouse Burgers tonight and was blown away. They were the absolute best burgers I have ever made, and I’ve been cooking for almost 50 years. The panade was a revelation. Before I always had a hard time knowing when burgers were done, and consistently overcooked them to make sure they were cooked through. Not tonight. I didn’t cook them outside on the grill because there are only two of us, but used my Cuisinart grill inside instead. This is now my only burger recipe, and can’t wait to make it when my kids and granddaughter are over.

    • — Nata Etherton on April 12, 2019
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  • We made these last night. They were so moist. Recipe is a definite keeper. In fact I have tried many of your recipes and everyone is a winner. I do not hesitate trying one of your recipes for the first time for company!

    • — Susan Wright on April 11, 2019
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  • Best burger ever thanks for sharing

    • — Elizabeth Hunter on April 11, 2019
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  • I halfed the recipe and used part veal and beef cuz thats what i had on hand, as well i substitied white onion for the scallion. They were still very delicious. My husband raved about them as well

    • — Li lo on March 14, 2019
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  • Hi can I put tomatoes/lettuce in this dish?

    • — jeff bezos on March 12, 2019
    • Reply
    • Hi Jeff, I assume you mean that you’d like to use them as garnishes on your burger? If so, definitely!

      • — Jenn on March 13, 2019
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      • We want to thank you from The Netherlands for this recipe, as it has become our go-to Burger.

        After trying many different recipes, this is the one for us.

        • — Emiel on March 30, 2019
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  • I made this today. So delicious and juicy! Thank you so much for sharing your recipe!

    • — Julie on February 25, 2019
    • Reply
  • Can I reach the same results using cast iron skillet on stove top or does it require grilling?
    Love this recipe!!!

    • — Dustin Hensley on February 16, 2019
    • Reply
    • Hi Dustin, you can definitely cook these on the stove!

      • — Jenn on February 17, 2019
      • Reply
    • This is an excellent recipe! Hamburgers come out so flavorful and juicy and leftovers taste great the following day.
      Thank you so much for sharing your recipe.

      • — Monica on June 9, 2019
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  • I made these for my Super Bowl party on Sunday, and they turned out incredibly well. I followed the instructions a T. Everybody commented on how incredible the burgers were, and that they were the star of the show. They liked the burgers more than the bacon wrapped jalapenos I also made, and those have always been the fan favorite. This is definitely going to be my go-to burger recipe in the future. Thank you very much for publishing it!

    • — Eric S. on February 5, 2019
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  • Jen,
    Any advice on ingredient measurements if I’m only making 4-5 hamburgers?

    Thanks,
    Tom

    • — Tom Hendricks on February 3, 2019
    • Reply
    • Hi Tom, I’d just cut all the ingredients in half – enjoy! 🙂

      • — Jenn on February 4, 2019
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  • I like this recipe. thank you

    • — Bernard on January 31, 2019
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  • Hi, do you think I could use wild boar meat for this. I have been given some ground wild boar but not sure what to make with it.

    • — Carol on January 30, 2019
    • Reply
    • Hi Carol, I’d love to help, but I’ve never worked with wild boar meat. I looked it up and it mentions that it can be a good substitute for other game meat, so I’m not sure how it will translate as a substitute for ground beef. If you try it, I’d love to hear how they turn out!

      • — Jenn on January 31, 2019
      • Reply
      • Hi Jen, just wanted you to know, I made these yesterday with wild boar, they were delicious. I only had 2lb of meat so adjusted the recipe accordingly. Will defiantly be using this recipe again with beef. Mmmmm

        • — Carol on February 4, 2019
        • Reply
  • This is an AWESOME recipe! One of my favorites. I have made these twice now & they have been a real hit! Great flavor and burgers are juicy!!!! I serve these on brioche buns and use sharp cheddar cheese slices. Thank you for sharing. This one’s a keeper!!!

    • — LK on January 29, 2019
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  • My Mom and I made the Juicy Steakhouse burgers for a bbq and they turned out AMAZING!!! (Just like every other recipe we have made from Once Upon A Chef!!) I don’t normally like burgers but I loved these and would definitely make them again!! Next time I would add extra green onions and garlic, my Family loves these ingredients and want to be able to taste them a bit more! Creating he dome in the middle of the party definitely helped with them turning out perfectly! Great little tip!! We can’t wait to make these again!!

    • — Adena K on December 30, 2018
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  • This is my go to burger recipe now. I use Wagyu beef and Brioche buns. The trick is the milk and bread panade. Genius!

    • — Lyd on December 17, 2018
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  • Great…burgers came out so juicy and tasty.

    • — Mieko Po on November 15, 2018
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  • Hi. If you freeze it for almost a week, will it still be juicy? Has anyone tried it?

    • — Borj on November 13, 2018
    • Reply
    • Hi Borj, these freeze nicely if you freeze them before cooking. See my Freezer-Friendly Instructions at the bottom of the recipe. Hope that helps!

      • — Jenn on November 13, 2018
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  • Hi can you use brown bread instead?

    • — Rashida on October 29, 2018
    • Reply
    • Sure, Rashida – it won’t make any difference.

      • — Jenn on October 29, 2018
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  • Hi, can I use ground turkey instead of beef?

    • — Amreeta on October 17, 2018
    • Reply
    • Hi Amreeta, you could use turkey here, but have you tried my grilled turkey burgers? They’re delicious and actually much easier than these!

      • — Jenn on October 17, 2018
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  • These were phenomenal! I’m kicking myself for not making them prior. Another winner Jenn! Thanks so much and loving the cookbook in addition to blog!

    • — Sara on October 14, 2018
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  • I made these last night and can i just say “WOW”. . . as an experiment i made a plain burger with the same meat and we compared your burger to the plain burger grilled and there was NO COMPARISON. . . these were OUTSTANDING. My new go “to” burger recipe. I’m making your Hearty Beef Barley soup right now and it smells delicious. So glad I found this website. Great recipes~

    • — Peggie on October 11, 2018
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  • Wow! I cut the recipe down for the 1.2 pounds of chopped meat that I had. The 90% lean beef was super juicy and tasty. My 19 year old son told me I have to make burgers like this every time!
    Thank you for this. 🍔

    • — Brenda Santos on October 10, 2018
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  • These burgers are the ultimate! They are so juicy and flavorful and are the perfect easy grilled meal. I always make sure to have some fresh avocados on hand and I mash them and add them to the burgers prior to putting on the tomato and lettuce. Make sure you make them nice and large because you don’t want to be asking for another. Believe me, once you have one of these, you will never want to grill your burger any other way. Thanks to Jenn, my family has found a recipe that is a keeper for life!

    • — Frances Elia on October 4, 2018
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  • This is now my “go to” for making burgers. So easy and flavorful, on the outside grill or stove top grill pan. I don’t always add the scallions. These are always a hit!

    • — Peggy on October 4, 2018
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  • Made this recipe for the first time tonight and it was delicious! Burgers were juicy and flavorful. Easy recipe to follow, thanks for sharing!

    • — Crystal on September 26, 2018
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  • 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
  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
      • 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
  • 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
  • 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
  • This were great! I made them last night and my dad was still commenting on them today.

    • — Kerrie on July 7, 2018
    • Reply
  • Best ever. Very juicy burger

    • — Linda from Wisconsin on July 6, 2018
    • Reply
  • 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
  • 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
  • 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
  • Phenomenal Burger. Will definitely make this again.

    • — Steve S. on July 3, 2018
    • Reply
  • 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
  • Flavourful juicy burgers. Failproof.

    • — Cherie McCallum on July 3, 2018
    • Reply
  • 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
  • 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
  • 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
      • They were absolutely delicious!! Best burgers on the grill that we have ever made. Thank you!

        • — Libby on June 22, 2018
        • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
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  • 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
  • Terrible. Hamburgers turned out flat and fallen apart. Terrible terrible terrible.

    • — Danielle on May 24, 2018
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • One of the best burgers I have had. Family loved them.

    • — Connie on February 8, 2018
    • Reply
  • 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
  • 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
  • Delicious! We will be making this a regular meal in my household for sure.

  • 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
  • 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
  • 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.
    Thanks!

    • — Gina on October 26, 2017
    • Reply
  • 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
  • I’m not sure how my son was able to taste these delicious burgers given that he inhaled them.

  • 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!

  • 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.

  • 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 .   

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

  • Just tried this and it was delicious! Thanks Jen!

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

  • 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.

    • So you pretty much changed the recipe. How long did you cook these burgers to accomodate the raw pork sausage?

    • This is like meatloaf, not a burger in my opinion.

  • What kind of buns are these

    • Hi Arthur, they are Kaiser rolls that I got from the bakery in my grocery store.

  • The burgers fell apart completely. I followed the recipe exactly. Any suggestions?

    • 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.

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

    Thanks Jenn!

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

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

    Thank you !

    • Hi Gita, you could use a non-dairy (like almond or soy) milk, or even water here.

      • Thank you for your answer. Can you tell me, if I grind the meat myself, what kind should I buy? Thank you!

        • Hi Gita, Chuck meat would work well here.

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

  • 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.

  • 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!

  • 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?
    Thanks!

    • That is so nice to read, Tamar ?. You can definitely sub either one here.

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

  • 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!

    • 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!

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

  • 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. =)

  • Same basic ingredients I use for meatloaf except I add an egg. Always comes out delicious.

  • Can the patties be frozen?

    • Yes, Anne, they freeze nicely.

  • 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!

    • Hi Zohra, It’s hard to find good buns! I usually use kaiser rolls.

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

  • 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.

  • 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.

  • 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

  • Can these be made on the stovetop with the same results (minus the grilled flavor)?

    • 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.

  • 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.

  • Hi Jenn,

    How many ounces is good for a normal burger patty?

    Thanks!!!

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

  • Can I use sourdough bread?

    • Sure, that’ll work!

  • 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!

  • 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!

    • 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.

  • This recipe is for how many lbs of ground beef?

    • Hi JP, the recipe calls for 3 pounds of ground beef.

  • 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

  • What is the nutritional breakdown? sound delicious. Would they work well with 90% lean beef as well?

    • 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.

  • 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 !!

  • 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!!

  • 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!

  • 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?

    • 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.

      • 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! 🙂

        • Cookbook coming out 2018, Kelly…and this recipe is in it 🙂

  • 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!

  • 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.

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

  • 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.

  • Can you pan fry ?

  • 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.

  • The recipe says to use 3 scallions. Do you use the entire scallion or only the white part?

    • Hi Cindy, I use the whole scallion.

  • These look fabulous! What is the approx. measurement of the chopped white bread? I’m hoping to substitute ciabatta or french bread.

    • I’d estimate it’s about 1 – 1 1/2 cups of chopped bread. Hope you enjoy!

  • ??

  • 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

    • 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!

      • 85/15 is lean. Extra lean is 90/10. Regular is 80/20.

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

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

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

  • Can I use whole-grain bread instead of white bread?

    • Yes, that’s fine. Enjoy!

  • 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.

    • 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).

      • 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.

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

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

    • Yes Jessie, you can refrigerate them for up to about 24 hours before grilling.

  • 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?

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

  • 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!

  • Hi, can i use oven and bake the patties instead of grilling it?

    • 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!

  • 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.

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

  • 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.

  • Ok.
    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!

  • 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. (— ;

    • 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!

  • Can these be made in bulk and frozen? If so, how long do you think they can be frozen for?

    • Hi Talina, you can freeze these for a few months. Hope you enjoy!

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

  • How many days in advance can the patties be made. Just wondering with the milk in the recipe.

  • 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 !!

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

  • 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.

  • 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?

    Thanks!

    • 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.

  • 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!!!

  • 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!

    • You could, but have you tried my Grilled Turkey Burgers? They are much easier and so delicious 🙂

  • 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!

    • Hi Jen, Absolutely — they will be even better!

  • 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. 🙂

  • 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

    • Thank you, Ingrid! So happy your family enjoyed them 🙂

  • Amazing!!! Just as written.

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

  • 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.

  • 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.

  • 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*

    • 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!

  • Can I use wheat instead on white bread?

    • Hi Jen, Yes that’s fine.

  • What temperature should I set the grill?

    • Hi Lorie, I get mine as hot as possible, which is usually about 600°F.

  • How can I reduce this great recipe for 3 people?

    • Hi Jeremiah, You can easily cut the recipe by thirds, so I would make 1/3 of the recipe.

  • 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!

  • 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.

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

  • 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:)

  • 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?

    • Hi Eric, It’s fine to leave the scallions out, and garlic paste will work. Enjoy!

  • Hi Jenn,
    I only have 80% beef. Should I add additional bread? Thank you.

    • Hi Karen, No need to change anything — 80% will work fine 🙂

      • I only have sirloin, would that be ok? Should I omit the bread?

        • Hi Chelsea, I would use it and keep the recipe the same. Please let me know how it turns out 🙂

  • 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

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

    • Made these tonight with 1lb ground beef and just 1/3 the recipe. I’ll eat anything and thought they were yummy. My husband, who is a bit more picky and has an appetite like a bird, took one bite, exclaimed how juicy it was, and requested I make them again. Made to recipe in a cast iron skillet and served with cheese on top on a pretzel bun and onion rings on the side

      • — Laura on October 13, 2019
      • Reply
  • 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.

  • 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.

  • Will it make a difference if I use Whole Milk instead of Low Fat Milk?

    • Hi Becca, Whole milk is perfectly fine — probably even better 🙂

  • these truly r the best burger I have ever eaten yummy and so easy thank u

  • 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.

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

  • 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?

      • — Vanessa M Youngblood on October 3, 2019
      • Reply
      • Sure, Vanessa, you can cook these on the stove using a grill pan. Hope you enjoy!

        • — Jenn on October 4, 2019
        • 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.

    • 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.

  • 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!!

    • — Carrie Hirshfield
    • Reply
  • 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!

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