Juicy Steakhouse Burgers

Tested & Perfected Recipes Cookbook Recipe
Steakhouse Burgers

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

steakhouse burgers

Who doesn’t love a big, tender, juicy steakhouse burger? Problem is, they’re difficult to replicate at home because most steakhouses blend different cuts of beef — like sirloin, chuck, and short ribs — to customize the flavor and fat content of their burgers. It’s certainly possible to grind your own meat or ask your butcher for a special blend, but it’s not always practical. Fortunately, there’s an easier way. By combining ordinary supermarket ground beef with a panade — or mixture of bread and milk — and lots of seasoning, you can make steakhouse-style burgers in no time.

These burgers have made me a star among my children’s friends. My daughter’s friend Allie nicknamed them “Segal Burgers” — it stuck, and now we all call them that too.

What You’ll Need To Make Steakhouse Burgers

how to make steakhouse burgers

How To Make Steakhouse Burgers

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

how to make steakhouse burgers

Add the seasoning: 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 (if using).

how to make steakhouse burgers

Mix everything together until just combined.

how to make steakhouse burgersDivide the mixture into 8 equal portions and shape into balls. Flatten each ball into a 3/4-inch-thick patty that’s about 4-1/2 inches across. (Keeping the burgers thick ensures a nice char on the outside without overcooking the inside.) To prevent the burgers from forming a domed shape on the grill, create a slight depression in the center of each patty.

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. (Note: the panade in these burgers keeps the meat tender and juicy, even when overcooked, so these burgers are ideal for kids, the elderly, pregnant women, or anyone else who might prefer their burgers well done.)

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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: 8


  • 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
  • 1/3 cup 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, very finely sliced (optional)
  • 8 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. Mix everything together until just combined. Divide the mixture into 8 equal portions and form 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. Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
  5. 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: 517
  • Fat: 27 g
  • Saturated fat: 10 g
  • Carbohydrates: 28 g
  • Sugar: 5 g
  • Fiber: 1 g
  • Protein: 37 g
  • Sodium: 567 mg
  • Cholesterol: 116 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Just found this recipe by googling “best and easy hamburger recipe” – and am happy to report it lived up to its reputation! Amazing flavour. Like some of the other reviewers, I did cut back on the salt – only used about a tsp. Other than that, stayed true to the rest. Also, I did them in a non-stick frying pan – turned out perfectly and did not fall apart in the least.

    • — Elissa Freeman on November 23, 2020
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  • Burnt a few but so tasty

    • — Chase on November 22, 2020
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  • These are fantastic. I’m surprised I even looked up a recipe – didn’t feel like cooking for 2 of us midweek & was putting it off by searching. My mince was the leanest so added a dash of oil from anchovy jar (less salt).cooked in frypan w caramelised onions. No sticking/falling apart & I didn’t even put sauce or cheese on them (or pineapple/bacon) – just mesculan, ripest toms, b&b cues and brioche buns – keeper.
    So simple, so good.

    • — Libe on November 18, 2020
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  • These were AMAZNG!

    • — Tanya on November 10, 2020
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  • Made this in a cast iron skillet. Modified the recipe to half the amount of meat. Cooked to medium-well but still moist. Did not put on too heavy of condiments, it will mask those wonderful flavors in the burger. Will make again, like tomorrow!

    • — Preacher Girl on November 7, 2020
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  • Thank you so much for sharing this recipe. They turned out great!!!! I felt like I was at my favorite restaurant eating one of their delicious burgers. I followed the recipe as written, except I used rye bread (it was all I had!) and they still turned out great. They are salty, but that is part of what makes them tasty.

    • — Wendy on November 7, 2020
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  • Wow what a flavorful recipe. I used yellow onions instead of green, and they were a little soft, but if you let them cook all the way on one side before your first flip, it will help them stay together. Will make again!

    • — Leslie on November 5, 2020
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  • I’ve made these a few times and I really like the recipe. I’ve never had a problem with them falling apart til this weekend though and it’s because my patties were quite large- I had huge burger buns so I had to make enormous patties. I was able to still use them (sliced cheese to the rescue!) and they were delicious. I actually used grass fed 85/15 beef and they weren’t dry at all due to the panade. I’m going to add a couple eggs to my next batch just to hold them together better but other than that I really love this recipe. I burned some of the burgers and the people who ate them still liked them so I’d say it’s a keeper.

    • — Danielle on November 2, 2020
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  • This is a fantastic recipe. I have made these hamburgers countless times. I am to the point where I keep a stash of these frozen in my freezer. I just take out what I need. I follow the recipe exactly using the green onions. It is easy and you cannot go wrong.

    • — Georgia on October 28, 2020
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  • great recipe. with and without the panade. used webber grill burger seasoning for spices (kept garlic and worsh. sauce)

    • — Eric D. on October 28, 2020
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  • Too salty!

    • — Shanda on October 25, 2020
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  • Actual best recipe & so juicy.. Thank you 😋

    • — Mai on October 20, 2020
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  • I love it. Thanks a lot and good luck🙏👍✌

    • — Lotus on October 17, 2020
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  • Crumbling disaster

    • — Nick C on October 16, 2020
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  • I made these according to the recipe but scaled back the salt by a third. Everyone still thought they were way too salty. I also had the same problem someone else posted where some of the burgers disintegrated on the grill.
    I would try these again but with some tweaks.

    • — SB on October 15, 2020
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  • Soooo good and flavorful. I’m really picky about burgers but these hit the spot. We made with Gouda, some crisped onions, and bacon. Better than a lot of burger joints IMO!

    • — Carissa on October 14, 2020
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  • OH MY YUM!!!!!!! I’m not big on ketchup so I added Heinz 57. Thank you!! I didn’t have buns so did a poor man burger on white bread. Amazing!!!

    • — sonya haney on October 7, 2020
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  • Meatloaf sandwich

    • — Chris on October 4, 2020
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  • These we wonderful and very similar to the burgers my Mom and Dad made when I was a kid. I changed the milk for heavy cream and used Chili Sauce instead of ketchup. I just fried them in a little butter in a cast iron frying pan on the stovetop. Hard to justify firing up charcoal grill just for one person..

    Froze the leftover, uncooked burgers and then vacuum sealed.

    • — Paul Gerhold on October 3, 2020
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  • Thanks for the recipe! Followed your recipe exactly and the burgers were delicious. Husband and kids approved too!

    • — Wendy on September 23, 2020
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    • How much ground meat for this recipe?

      • — mike on September 27, 2020
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      • Hi Mike, you’ll need 3 pounds. Hope you enjoy! 🙂

        • — Jenn on September 28, 2020
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  • Amazingly delicious! Simple and so tasty, brought a huge smile to my husbands face.

    • — Foodie SF on September 22, 2020
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  • Thank you for this recipe. I am making this for the second time now. My family loves them.

    • — Christina on September 20, 2020
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  • Hi Jen, I have 93% lean ground beef, will it be too dry or should I add some oil?

    • — Christine on September 19, 2020
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    • Hi Christine, I think it couldn’t hurt to add a tablespoon of oil. Hope you enjoy!

      • — Jenn on September 21, 2020
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  • Best burger recipe I’ve ever tried. I’m definitely going to make these again!

    • — T on September 18, 2020
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  • It really is amazing, thank you very much for sharing easy preparation and happy family
    New official patty recipe for this family

    Thank you so much

    • — George Valdes on September 16, 2020
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  • These were delicious. Multiple people said these were the best burgers they’ve ever had!

    • — Jordan on September 15, 2020
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  • Awful. Completely fell apart on the grill and was unusable

    • — Trevor Dunham on September 14, 2020
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    • must have done something wrong

      • — George Valdes on September 16, 2020
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    • Cooked these burgers tonight and were great. You either screwed up or your one of those people that has to complain for attention

      • — Shannon on September 19, 2020
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      • Amazing burger, best burgers ever!!!

        • — Jim N on September 21, 2020
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      • Best burgers and comment ever. I’m glad you said this for everybody else, that actually made these burgers correctly. 🙂

        • — Tamara on October 9, 2020
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    • Mine were great! Possibly you did something different? Maybe altitude or humidity made a difference.

      • — Nancy on September 26, 2020
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  • Wow! I mean, WOW! These are by far the best burgers that I’ve made. Super juicy, full of flavor superb consistency… these are a winner!

    • — Jenny on September 13, 2020
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  • This was a great recipe to satisfy my brother who prefers a medium-rare burger, my mom who enjoys a well done burger, and myself– I like my burgers prepared medium. Lots of flavor and really juicy! I prepared 1 lb of beef using the measurements provided in a previous post. Thanks again for the step-by-step pictures to assist with the process!

    • — MB on September 13, 2020
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  • This recipe was AMAZING!!! I made it to my whole family and they really loved it. Instead of mashing the bread and milk, I used breadcrumbs.
    I would recommend this recipe!

    • — Julia on September 9, 2020
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  • The burgers are delicious. I made them today. Thank you for sharing the recipe!!!

    • — Trisha on September 7, 2020
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  • Wow these burgers are amazing…lots of flavor and super juicy even when cooked to “well done”! Super simple recipe and perfect for people with egg allergies (so many recipes seem to use egg as the “glue”)!

    • — Tracey on September 7, 2020
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  • I found this recipe and added it to my grilling repertoire! My family absolutely LOVES their burgers made this way. I have some on the grill now but I subbed barbecue sauce for the ketchup. We shall see…

    • — Jeff Hoag on September 6, 2020
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  • I was so happy to find your answer on how to adapt to one pound of ground beef. These were the best burgers I ever ate in my ENTIRE life. Absolutely perfectly juicy even when cooked well, which is what I prefer. Fantastic! Thank you for sharing. I will never make another burger 🙂

    • — KatC on September 6, 2020
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  • I don’t have white bread. Would you substitute sourdough or whole wheat bread for the panade?

    • — Cindy on September 5, 2020
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  • Wow! Another Segal hit! I’ve been looking for years for the best burger and I believe I’ve found it. Thank you for ALL of your amazing recipes.

    • — Nicole on September 4, 2020
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    • Holy sh*t!! Just quoting myself after taking a first bite into one of these. I’m so excited I made this. I get really intimidated by recipes sometimes but for this one I dove in and the result was absolutely amazing! I will definitely repeat this one and store it for future use with an actual grill and worchestershire sauce. Also, I was so thrilled that the ingredients I did have, like almond milk and gluten free bread were great substitutions! YUMMM

      • — Noelle Zettas on September 19, 2020
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  • Hi, I would love to try these burgers but am looking for a recipe I can cook in a normal fab oven? How long would I need to put these in and what temperature? Have seen some comments about broilers but we do not have broilers here.

    • — SM on September 4, 2020
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    • Hi SM, I wouldn’t recommend baking these, but you could cook them on the stove in a grill pan. Hope you enjoy if you make them!

      • — Jenn on September 4, 2020
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      • Way too salty. Maybe i am used to making my burgers like meatballs. Using egg as a binder. Fresh mint. Lemon. Breadcrumbs and milk instead of Worcestershire sauce and ketchup. I might try using one tablespoon Worcestershire next time. No ketchup. Egg. Mint. Lemon. Breadcrumbs. Milk. Some olive oil. And way less salt!

        • — Mia on November 13, 2020
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    • Hey there! I have been cooking these burgers on a wire rack (wire above a drip pan) on the top shelf of my oven (regular oven, not fan forced, temp runs a tad high though) at 200c for 10ish mins on each side as I do not currently own an bbq and my pans need replacing.
      You might need to toy around with the time as to your preference of ‘doneness’ but they’ve been turning out well as long as you’ve got the binding process right.
      I think they’d likely be even tastier cooked with the recipes method, just working with what I have 🙂

      • — Chels on November 10, 2020
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  • Since I discovered this recipe I get compliments each time I serve them. They have become my “go to” recipe for burgers. In fact we have been eating burgers far more often than before!

    • — Del on September 3, 2020
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  • Can i use almond /cashew milk rather than dairy to make the bread ‘paste’?

    • — Mary-Jo Montalban on September 3, 2020
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    • Yep – hope you enjoy!

      • — Jenn on September 3, 2020
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  • Yummy every time!

    • — Susan on September 2, 2020
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  • My family loved these burgers. Had the ingredients in my pantry already. They made a simple BBQ something special.

    • — Mary on August 24, 2020
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  • I used this recipe as a base which i’ve made b4 and is delish so i decided to experiment a little. Instead of using ketchup, i replaced it with heinz 57 sauce, I didnt have scallions so i used lipton onion soup mix, a tad of old bay and a shot of liquid smoke to enhance the taste. This was also a very delish way to make this recipe.
    Will definitely be making again………Thank you for posting your recipe

    • — Di on August 21, 2020
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  • Thank you for sharing❤️. The patties were very tasty 🍔. We love it!!!

    • — Aoh on August 17, 2020
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  • This recipe is on point! I didn’t have fresh garlic or scallions on hand, and substituted with garlic powder and dried chopped onion…it came pit very juicy and flavorful! This one is a keeper for sure!

    • — Sherry on August 15, 2020
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  • I’m looking forward to trying this recipe based the reviews. If it is not great I will not provide feedback, based on my reading of the reviews. Majority is positive, but negative feedback is not welcome, clearly. This is a hamburger recipe not war. Posters defensive of the author are a little too invested for my liking, some verging on bullying. I truly worry for and about people that get so worked up over ground beef.

    • — Billie on August 15, 2020
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    • Can you make these on the stove as well? If so does the cooking time change?

      • — Sage on September 6, 2020
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      • Hi Sage, If you don’t want to grill, you can make these on a grill pan on the stove or broil them in the oven. (If you broil them, just place them on a broiler pan or rack so the juices can drip down.) Cook time should be about the same. Hope you enjoy!

        • — Jenn on September 7, 2020
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  • I made these for a backyard bbq, I followed the recipe exactly and they turned out amazing!!! Everyone loved them! I was super impressed, very easy recipe but the flavor was outstanding. I will definitely make them again!

    • — Kristen on August 13, 2020
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  • Hi! The burgers tasted AMAZING but unfortunately they fell apart once I pan fried them 🙁 I also ended up using 4lbs of ground beef but kept the bread to 2 slices. Should I have used more? As for the seasoning, I adjusted by just adding a bit more to the 3lbs recipe. Since I had lots of ground beef I ended up freezing the leftover patties. What can I do to avoid them from breaking apart?

    Thanks for sharing the recipe! My family is looking forward to having them again! 🙂

    • — TSV on August 12, 2020
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    • Hi TSV, sorry you had a problem with these falling apart! No, I don’t think the bread to meat ratio was the problem. I suspect that you probably just need to apply more pressure as you’re making the patties to make the burgers a little bit more compact. Hope that helps!

      • — Jenn on August 12, 2020
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      • Y’all. I found this recipe a little over a month ago and my fiancé has requested them once a week ever since. He swears they are better than any restaurant burger! 🤣 I add some more of my own seasonings, but other than that do it all as it’s written. Highly suggest making these!

        • — Kristen on August 13, 2020
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      • Do you think these would hold together on a flat top grill, like a blackstone? I would love to try these, but am concerned they might fall apart on a griddle. Any suggestions on what I could do to make sure they stick together? Thanks!!

        • — Lkterry on September 20, 2020
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        • Sure, I think it will work. Just make sure when you shape the burgers, that you apply a bit of pressure to make the patties a little more compact. Hope you enjoy!

          • — Jenn on September 21, 2020
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  • Another keeper recipe from Once Upon a Chef. These burgers really are packed with flavor (adding Worcestershire is brilliant!) and they stay moist too. I cooked mine on an electric grill indoors this time but look forward to sharing this recipe with others on a proper outdoor grill soon. Thank you, Jenn!

    • — Moni52 on August 11, 2020
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    • These are my favorite burgers! The family loves them. They come out juicy and delicious every time.
      I add avocados, bacon, lettuce and tomato along with killamahook cheddar. Ultimate burger!

      • — bede ryan-coleman on August 31, 2020
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  • I was hoping this recipe wasn’t going to be too good to be true…and it wasn’t! My husband, who has not liked one burger that I have made in the last 34 years LOVED IT! Thank you for this recipe. I will not cook another burger any other way.

    • — Susan on August 10, 2020
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  • I made these with pork mince & they were delicious, they kept their shape well & were super moist.

    • — Cindy on August 9, 2020
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  • Although tasty, this is not a steakhouse burger, it’s a slab of meatloaf on a bun….tasty, yes, but the flavour of the beef is hidden by the additional ingredients..

    • — Hans. on August 9, 2020
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  • I always make homemade burgers for our family crowd – these were by far the BEST burgers I’ve ever made. Everyone (including the kids) raves about them! I used organic beef. They were TO DIE FOR!

    • — J on August 8, 2020
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  • Have you ever made these with pork mince?

    • — Cindy on August 8, 2020
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    • I haven’t but I think it should work. I’d love to hear how they turn out if you try it!

      • — Jenn on August 8, 2020
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  • Hi Jenn, looking forward to making these. Can i use panko crumbs instead of the bread?

    • — Antonia on August 4, 2020
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    • If so how much? Thank you

      • — Antonia on August 4, 2020
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      • I’d estimate you’d need about 3/4 cup.

        • — Jenn on August 5, 2020
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    • Sure – hope you enjoy!

      • — Jenn on August 5, 2020
      • Reply
  • Burgers were very good.

    • — Donna on August 2, 2020
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  • Recipe was fantastic , have made over 25 kgs. of these burgers they are great . My wife came up with a really good idea we use cookie cutter to shape burgers works very well All burgers are uniform and a bit under 1/3 of a lb.

    • — Andre Blais on August 1, 2020
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  • Amazing recipe- this is THE burger recipe. I add a little cumin to the mix just to make them a little extra special. Extremely juicy and flavorful even well done.

    • — Chris Curtis on August 1, 2020
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  • This was “da bomb diggity”.. Definitely will be my go to grilled burger!!! The only things I did differently, I made 8oz instead of 6oz patties and lower the carb count by using wheat sandwich thins… Honestly, the 8oz patties was a little too much, 6oz it is the next time!! I will share on instagram (@savingmyfoot) within the next couple of weeks and I will make them again soon to included in my YouTuve vlog within a couple of weeks. I will definitely tag you in both!!! Thanks for an AWESOME recipe!!!

    • — SavingMyFoot on July 31, 2020
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  • I made per instructions and it was a big hit. So good!

    • — Kevin on July 30, 2020
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  • Can I substitute some sourdough bread for the white bread?

    • — Christian Frey on July 29, 2020
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    • Yep!

      • — Jenn on July 29, 2020
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      • Simply fantastic. A big hit with my friends, family and guests.

        • — Pam on July 29, 2020
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  • The absolute best homemade burger I’ve ever tasted. In fact, they were even tastier than lots of restaurant burgers that I’ve had.

    • — Lydia on July 28, 2020
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  • I’m an experienced cook. And this recipe rocks! I didn’t modify the recipe, and I normally ALWAYS modify the recipe. I put TWENTY FIVE of these on the griddle when hosting a family party. I put a lot of faith in this recipe and EVERYONE loved it and commented on it.

    • — Pauly D. on July 26, 2020
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  • Made these tonight for my family and they were sooo delicious! Definitely using this for my future burgers!

    • — Nora on July 25, 2020
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  • Hi if I only have one pound of ground beef how much of each ingredient would I need to add?

    • — Ruth on July 24, 2020
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    • Hi Ruth, It’s not exact, but this should work:

      1 small piece white sandwich bread
      1-1/2 tablespoons milk
      3/4 teaspoons kosher salt
      1/4 teaspoon freshly ground black pepper
      1 garlic clove, minced
      1/2 tablespoon Worcestershire sauce
      2 teaspoons tablespoons ketchup
      1 pounds 85% lean ground beef
      1 scallion
      3 hamburger buns

      • — Jenn on July 25, 2020
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      • Can you also provide measurements for 1kg of meat? Thanks.

        • — Jason on October 10, 2020
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        • Hi Jason, Do you mean you want the weight in grams of 1 pound of meat? If so, I believe it would be about 455 grams.

          • — Jenn on October 12, 2020
          • Reply
  • I set out this summer to find the best burger recipe for the grill. After 20 plus recipes, this is the one … hands down.

    • — JBSE on July 24, 2020
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  • OMG I want to try this recipe!! Question: can you bake them in the oven as well or over the stove on a griddle skillet?

    • — Vonda on July 23, 2020
    • Reply
    • Hi Vonda, you can make these on a grill pan on the stove or broil them in the oven. (Just place them on a broiler pan or rack so the juices can drip down.) Hope you enjoy!

      • — Jenn on July 23, 2020
      • Reply
  • Made these for the wife who normally doesn’t care much for burgers. She loved them. Said they were better than any steakhouse version she’s every had. This recipe is definitely a keeper. Thank you…

    • — Sheman Truitt on July 22, 2020
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  • I made these on a gas grill. They were great, juicy and flavorful, even to well done, which is how I like them. Thanks, this recipe is a keeper!

    • — Charlotte Wilson on July 21, 2020
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    • If I substituted bread crumbs for the bread how much would I use?

      • — Jan on July 27, 2020
      • Reply
      • Hi Jan, I’m guessing about 3/4 cup. Hope that helps!

        • — Jenn on July 27, 2020
        • Reply
  • Made this for my parents and they loooooved it! Very juicy and flavorful; the best burger we’ve ever had. Thank you for sharing!

    • — Someone on July 20, 2020
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  • These are the best!! I used 1 lb less meat with same ingredients, minus scallions, and formed 4 big burgers. They were better than a good restaurant! So juicy.

    • — Becca on July 20, 2020
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  • I’d like to try this recipe but I have 5% fat ground sirloin. What changes should I make to the recipe to account for the lower fat content?

    • — CRMST on July 20, 2020
    • Reply
    • Hi CRMST, you could add about 1-1/2 tablespoons to the ground beef mixture to add a bit more fat. Please LMK how they turn out!

      • — Jenn on July 21, 2020
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  • Oh my goodness, I made these twice now and they are by far the best burger I have ever had. Moist and great flavor. Thank you for sharing it.

    • — Amanda on July 19, 2020
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  • Hi Jenn,
    I only have 92% lean beef. Would you suggest adding evo to make up the difference of fat in the meat?

    • — Pam on July 19, 2020
    • Reply
    • Sure, Pam, I think that would work. I’d add about 1-1/2 tablespoons. Please LMK how they turn out!

      • — Jenn on July 20, 2020
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      • Can I use regular ground beef instead of lean?

        • — Jan on July 27, 2020
        • Reply
        • Sure, Jan – that’s fine.

          • — Jenn on July 27, 2020
          • Reply

    • — YVETTE PITTMAN on July 17, 2020
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  • Usually I can change to metric but this time it seems to have been omitted. Can you help

    • — Elizabeth Kreutz on July 17, 2020
    • Reply
    • Hi Elizabeth, I just added them. Hope you enjoy the burgers! 🙂

      • — Jenn on July 17, 2020
      • Reply
  • what temp is the grill? can you make these on the stove?

    • — carol on July 16, 2020
    • Reply
    • Hi Carol, I get my grill as hot as possible with is about 600°F. And yes, you can make these on a grill pan on the stove. Hope you enjoy!

      • — Jenn on July 17, 2020
      • Reply
  • Made them quick tonight. I just happened to have 2.9 lbs of sirloin ground beef and found your recipe. My grandson, who is celiac, was here for dinner so I substituted bread for Gluten Free bread crumbs. It worked perfectly. Delicious!

    • — Jane A Meilahn on July 14, 2020
    • Reply
  • Honestly this is the perfect burger. we usually skip the step of putting it in the oven and we just cook it on medium high and they’re so so yummy! simple too

    • — lindsey on July 13, 2020
    • Reply
  • The burgers are really excellent! Thanks for this recipe. Quick question, can you freeze the patties when you make them? I assume it’s an easy yes, but just want to make sure. As a single guy it would be great to make and freeze a bunch of patties and just take them out when I want one or two.



    • — Todd on July 13, 2020
    • Reply
    • Glad you liked them! Yes, it’s perfectly fine to freeze them – just defrost them in the fridge before cooking them. 🙂

      • — Jenn on July 13, 2020
      • Reply
    • Can you use breadcrumbs instead?

      • — Tayler on July 14, 2020
      • Reply
      • Sure, bread crumbs will work. Hope you enjoy!

        • — Jenn on July 15, 2020
        • Reply
  • Ummm these burgers had a weird texture even though I used only one piece of bread and only a few tablespoons of milk because I only had one pound of beef I liked the flavor it had but my burgers were not juicy like I thought they would be and they were falling apart a bit I will not try this recipe again

    • — Nrdy! on July 12, 2020
    • Reply
    • You had too much liquid of some sort. Since you only had one pound of ground beef, you had to use only one-third of all of the ingredients. (Milk, Worcestershire, and ketchup). ALL of them cut down or you will end up with crumbly burgers with a very mushy texture.
      It is not fair to give a low rating on this person’s recipe because you made a mistake. I made these burgers tonight with only one pound of ground beef and they turned out perfectly. If you follow the recipe exactly or correctly calculate your ingredients for the amount of ground sirloin you have, they are absolutely amazing!!

      • — David K on July 17, 2020
      • Reply
  • There is nothing better than these wonderfully, delicious burgers! DO NOT CHANGE A THING WITH THIS RECIPE WHEN MAKING!! Thank you for renewing my faiith in homemade patties tasting great again!👍🏼👍🏼👍🏼🎉🎉🤗

    • — Susan Heard on July 11, 2020
    • Reply
  • Fantastic recipe. Simple, easy, and super flavorful and moist. I’ll make my burgers like this from now on

    • — Luna on July 11, 2020
    • Reply
    • Panade of milk and dried mashed potatoes, onions diced fine, salt pepper Worcester and some olive oil. For gluten free burgers.

      • — Rob on July 13, 2020
      • Reply
      • My 16 year old daughter just made this today. It was easy and we were really surprised that it was so flavorful and delicious. My family loves it.

        • — Thesa on July 20, 2020
        • Reply
        • Is there a way to not use the Worcestershire

          • — Stephanie Courtwright on July 23, 2020
          • Reply
          • Hi Stephanie, It will have a slightly different flavor, but you could use teriyaki sauce in place of the Worcestershire. Here are some other options you may want to check out. Hope that helps!

            • — Jenn on July 24, 2020
  • These burgers were absolutely terrific! I’ve made lots & lots of burgers in my lifetime, as I’m sure most of you have; however, these were definitely over the top. Mine were cooked well done under a broiler and were the juiciest burgers I have ever eaten. I did not have white bread or milk, so I used a couple handfuls of Italian bread crumbs and a small amount of half & half. This recipe is a keeper! Thank you, Jenn ~ cannot wait to try your next recipe!

    • — GKS on July 10, 2020
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  • Too easy and tastes delicious! Our teenage boys loved them! No need for takeaway!

    • — JJ on July 10, 2020
    • Reply
  • Made these the other day and they were incredible. boyfriend usually likes my cooking anyway but said these are the best burgers he’s ever had which made me very happy.

    Was just wondering if these would be the same swapping the mince for quorn mince if I was to make them for a vegan friend? Thanks in advance 😊

    • — Hollie on July 8, 2020
    • Reply
    • So glad you and your boyfriend enjoyed these! I’ve never worked with quorn so I don’t know how the recipe would work using it — sorry!

      • — Jenn on July 9, 2020
      • Reply
    • These burgers were well liked by adults and kids. I didn’t have Worcestershire sauce, so I used 1tbsp fish sauce, 1/2 tbsp rice wine vinegar and some onion powder and ginger powder as a substitute. Grilled on medium/high gas grill. Froze half for another time. Success.

      • — Megan on July 15, 2020
      • Reply
      • Meant to comment not reply – sorry.

        • — Megan on July 15, 2020
        • Reply
  • Awesome recipe! The burgers are so good my non-meat eater said she wishes all meat tasted this good! The whole family loved this recipe and want burgers again.

    Make it! You won’t regret it.

    • — Joy on July 7, 2020
    • Reply
  • Very tasty burger! And they hold together on the BBQ! My new go to burger recipe, thanks Jenn!

    • — Nicki Heikkinen on July 7, 2020
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  • Mine came out too moist and wouldnt form patties. They fell apart in the pan…

    Flavor was good tho, just not what i was looking for.

    • — Brittany on July 7, 2020
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  • BEST burgers ever! Very moist and full flavored. Will not be making hamburgers any other way! Thank you.

    • — Dgp on July 6, 2020
    • Reply
  • This the the first time I tried the recipe. I’m very happy! I used 10% cream instead of milk and it worked just fine. I added cayenne pepper to add a bit of spice. The burgers were SUPER juicy. I’ll use it again. 🙂

    • — Ashley on July 5, 2020
    • Reply
  • Not sure about all of the other reviews but this recipe simply does not work. The mixture does not bind. The milk and bread is a terrible combination. I highly recommend searching elsewhere for a burger recipe. Ruined my 4th of July burger. 1 star

    • — Michael on July 5, 2020
    • Reply
  • Made these over the last weekend, exactly as in the recipe. Really good, the whole family enjoyed them.

    • — Udi on July 5, 2020
    • Reply
  • I made these tonight for the 4th of July, using a broiler set on high. They turned out so amazingly tasty! My husband said they were the best he’s ever eaten, and he knows his way around a burger 😉

    Two things: I would recommend chilling the patties for at least 30 minutes. It allows the fat to re-congeal after being worked on at room temperature with warm hands, and I always do this to minimize the chance of them falling apart. Also, I did the math for 1 lb of beef, instead of 3. I’ll include it, in case it is helpful to anyone else wanting to make fewer burgers.

    2/3 1 piece of white bread
    1 tablespoon plus 1 teaspoon milk
    3/4 teaspoon salt
    1/4 teaspoon plus 1/8 teaspoon black pepper
    1 clove garlic
    1/2 tablespoon Worchestershire sauce
    2 teaspoons Ketchup
    1 lb. beef
    1 scallion

    Thanks again Jenn for such a foolproof and delicious meal 🙂

    • — Bethany on July 5, 2020
    • Reply
  • Made the Steakhouse Burgers and Fresh Corn Salad with Scallions and Basil for July 4th, and both were a hit! Easy and delicious! Thanks!!

    • — Tracy on July 4, 2020
    • Reply
  • Just made these for July 4th. The burgers were awesome. Entire family loved them and my 22-year old son said it was the best burger he has had. I halved the recipe and made them using about 1.4 lbs of meat. Used 1.5 slices of bread though. My wife likes burgers more medium-rare to medium and I overcooked them for her liking. But they were still incredibly juicy and she loved them. Even with the panade, these burgers retained their burger taste and didn’t have a meatloaf taste at all. Put them on toasted brioche buns with butter my son made today! What a great recipe. Thanks Jenn!

    • — Anthony Livoti on July 4, 2020
    • Reply
  • All my family loved the taste of these burgers. They were very juicy. However, I found the taste very salty and will next time try cutting the salt in half. I had a problem with the burgers breaking apart on the grill even though I only flipped once and had an oiled grill grate and took care not to over-handle the meat with my hands, keeping the beef cold until grilled. Also, I found it took a lot longer than normal to grill the burgers … at least 6 minutes per side (12 total) and it was still pink inside (I do like medium rare)… I think this is due to the milk inside, liquid does take longer to heat than fat/protein. I wonder if the breaking apart was due to the liquid content. I did use 73-27 ground beef as I felt more fat was better, but this may have also made the burgers too fragile. The flavor was delicious, so I am willing to tinker more with this bread and milk idea but was wondering your thoughts?

    • — Nils Mungan on July 4, 2020
    • Reply
    • Hi Nils, glad you liked the taste of these but sorry to hear you had a problem with them holding together. I’ve made the burgers before with 80/20 ground beef and haven’t had a problem. You mentioned you were very careful not to overhandle the meat – – is there any chance you may have been too delicate?

      • — Jenn on July 6, 2020
      • Reply
  • Very simple but delicious way to premix and grill burgers! I have used this nearly every time I grill burgers, and will continue to do so. The measurements aren’t needed to be precise, just kinda close gets awesome results. Tweak the amount of seasonings to suit your taste.

    • — Brian Sinclair on July 4, 2020
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  • I made these a couple of weeks ago and everyone loved them! I’m making them again tonight for Fourth of July. The pictures are incredibly helpful and this is a wonderful recipe. Thank you so much.

    • — Ayanna on July 4, 2020
    • Reply
  • Amazing, as promised.

    I used 2.43 lbs. of 73 lean, 26 fat ground beef (the kind the butchers make from leftover cuts).

    I made 6 burgers and lowered the measurements some on the other ingredients to compensate for not having 3 lbs. I used evaporated milk—what I had—and a slice of sourdough sliced bread and panko crumbs. Used a teaspoon of snipped chives in place of scallions.

    This recipe and the resulting burgers rival any I have had at any restaurant. Thank you!

    • — Ann Goodman on July 3, 2020
    • Reply
  • Hi Jenn
    Your recipes have been my savior recently and inspired me to try many new dishes. I am a “burger girl” and I’ve tried these twice on the grill– both times the burgers tasted heavy and like meatloaf! What am I doing wrong??? Should the bread be toasted first? Thanks.

    • — Deb on July 2, 2020
    • Reply
    • Hi Deb, So glad you like the recipes but sorry to hear this one has been a bit of a miss for you! The bread doesn’t need to be toasted first; some people have mentioned this has some similar flavors to meatloaf, so it may be that you’re not doing anything wrong.

      • — Jenn on July 4, 2020
      • Reply
  • Just made these burgers last weekend and everyone just raved about them. My husband grilled them 4 minutes on each side and they came out perfect. Absolutely the best burger ever. Thanks Jenn.

    • — Benna on July 2, 2020
    • Reply
  • This is my new go to recipe for burgers! They taste fantastic, were wonderfully juicy with perfect grill marks and did not shrink at all!

    • — Julie on July 1, 2020
    • Reply
  • Hi Jenn,

    If I wanted to broil the patties in the oven, how long would you suggest doing so? Thank you!

    • — Shannon C on July 1, 2020
    • Reply
    • Hi Shannon, The timing should be about the same as that for the grill. (Just place them on a broiler pan or rack so the juices can drip down.) Enjoy!

      • — Jenn on July 2, 2020
      • Reply
  • These are just the BOMB! Made with panko (your pictures helped), halved the recipe and my family inhaled them, even my mostly-vegetarian teen. It’s a good night when I hear “Is there more?”. Love the site, I only look up recipes/ advice on 2 websites now, and yours is the first. Thanks Chef!

    • — Jon on June 30, 2020
    • Reply
  • This was a fantastic recipe. Enjoyed by all. The juiciest burgers ever.

    • — Annette on June 29, 2020
    • Reply
  • The panade did the trick. My family ranges from well done to medium rare when it comes to burgers. This enabled me to boldly cook them until no pink was left but without worrying that I’ll turn them into hockey pucks. Awesome recipe, will definitely be one of my top 5 go to burgers.

    • — Bart J on June 27, 2020
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  • Made this recipe for a BBQ. Used granary bread as had no white bread in and tried a mix of steak mince and pork mince. They tasted delicious and went down very well with everyone! Many thanks.

    • — Debbie Rees on June 27, 2020
    • Reply
  • I tried this recipe for fathers day and it was a massive hit that my mom is now asking me for the recipe a week later, I tweaked it minorly, I used pork rinds instead of bread crumbs at the same measurements as long as you adjust for the added 300g of Maple leaf Maple Smoked Bacon that I ground and added to the meat mixture.

    Delicious! I will make this again, the only thing I would use maybe is a Sriracha Ketchup or a BBQ ketchup as its using regular ketchup and does give it a slight meat loaf flavor, in no way was it bad but just a personal preference.

    • — Cody Grimm on June 27, 2020
    • Reply
  • Jennifer, These turned out marvelous!! I read several responses you had left on substitutes and that helped me greatly with what I had on hand.
    I used 90/10, 2.25lb (used your 2lb reply and did a screen shot for reference); wheat bread, and I drizzled about 1 tbsp of flavored evo since I used leaner beef than you recommended. Made 6 good size burgers ( hubs thought a bit big but I love a good burger; :p) grilled 4 min each side and then added my cheese. PERFECT!! JUICY!!
    Thank youuu!!

    ** I will definitely check out your other recipes

    • — Nancy on June 27, 2020
    • Reply
  • Best tasting burger. Would never buy a shop or butcher burger again, thank you for your wonderful recipie

    • — Margaret white on June 27, 2020
    • Reply
  • Absolutely the best grilled burgers I’ve ever made or had in my life! Unbelievabley awesome!! Mine I normally make are dry and definitely not good. I’m so happy I found this recipe. This is the only recipe I will use from now on!

    • — Shawna on June 25, 2020
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  • These were great! I made them thin, put cheese on and topped with the other half of the burger, sealing it well. Everyone loved it!

    • — Valerie Kurk on June 25, 2020
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  • If I could give this 10 stars, I would! Apparently I have been making burgers wrong my entire life. I normally just put some chopped white onion, seasoning, and a little mustard in the mix and the hubby grills. They would come out hard, too dense and while the flavor was ok, the texture was off and now I know why – the bread/milk paste is the key! I don’t normally grill but I made these burgers for Father’s Day and they were spectacular. Tons of flavor, juicy, great texture and the garlic/Worcestershire/ketchup combo was awesome. We have decided that this is the burger recipe for all future burgers. Simply wonderful! Thank you!

    • — Phyllis on June 25, 2020
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  • Thank you for the easy recipe! 🙂 I have 80/20 chuck ground beef and lean ground sirloin. Can I mix both to make this recipe? at what ratio of each?
    Thank you!

    • — Gloria MArtinez on June 24, 2020
    • Reply
    • Hi Gloria, Sure you could use a combination of the two – I’d do 1/2 and 1/2. Hope you enjoy!

      • — Jenn on June 25, 2020
      • Reply
  • I love the concept, but when I put the patties on the grill,, they didn’t fall completely apart but in each case The patties shed large fragments. I was able to secure one, the least fragmented, and put it on A toasted bun. I was very pleased with the flavor and texture.
    I thought I mixed it enough, but perhaps not. When I put the ball on a plate and pressed it down, each one developed large fissures at the edges. I suspect this was the problem. I would welcome advice on this because I can tell these are very good burgers.
    I really like your site

    • — Bill Conklin on June 24, 2020
    • Reply
    • Hi Bill, thanks for your nice words about the blog – so glad you like it! I’m sorry you had a problem with the burgers. Next time I’d suggest packing them together a bit more and if you see fissures when you flatten the balls, patch them up with your fingers. Hope you have better luck next time around!

      • — Jenn on June 25, 2020
      • Reply
  • Always looking for a great burger…..here it is. Don’t forget the hardy bun, you’ll need it

    • — Jamie on June 23, 2020
    • Reply
  • Omg these were so good! I was a little skeptical about how they would turn out because I adapted the recipe for 1 lb instead of 3 and used ground sirloin which has a lower fat content, but they were perfect even with the changes!! I cut the amount of salt way down and would probably only add a tiny pinch of salt next time – but I think that’s just because I don’t like a lot of salt. I’ve been looking for a good burger recipe for so long! This one is definitely going to be my go-to. Thanks so much for sharing this!!

    • — Elizabeth on June 22, 2020
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  • OMG this works! So incredible! You gotta try it. So tasty even if you cook it to death. You won’t be sorry. Juicy, tender, tasty.

    • — Crystal on June 22, 2020
    • Reply
  • Soo delisciousoo!

    • — Belinda on June 22, 2020
    • Reply
  • Absolutely delicious. Used panko breadcrumbs instead of white bread. Will be making again!

    • — Juliane on June 22, 2020
    • Reply
  • I made these this weekend and they were amazing!!! I cooked them on a cast iron griddle using weber gas grill. I cooked them well done and they were still very juicy and very favorable. Best burgers ever – thanks for sharing your recipe.

    • — Ruben on June 22, 2020
    • Reply
  • So delicious! Great recipe! So Juicy! I put mine in the broiler 3″ from the flame and they were perfectly medium after 6-8 mins per side. Next time, though, I’ll make the indentation in the middle even more than the picture shows in the recipe. The burgers puffed up like little pucks and completely fell apart after slicing in half.

    • — Ryan on June 22, 2020
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  • Made these at a mining camp for all of the guys. Huge hit! so moist and stuck together well on the BBQ. Thanks!

    • — Jane on June 22, 2020
    • Reply
  • Absolutely delicious and easy to make. Thank you so much for this recipe!

    • — Harriet on June 21, 2020
    • Reply
  • Amazing. Be sure to chop the scallions very fine or you’ll have issues keeping them together but these taste awesome and are super easy.

    • — Chris H on June 19, 2020
    • Reply
  • Hi Jenn,

    I plan to prepare these burgers on my stovetop. I only eat my burgers well done. Can you provide me with information on cooking this on the stovetop?

    • — Quincy on June 19, 2020
    • Reply
    • Hi Quincy, If you want to cook these on the stove, I’d recommend a grill pan and cooking them 4 to 5 minutes per side for well-done. Hope you enjoy!

      • — Jenn on June 19, 2020
      • Reply
  • When I am BBQing, I never know when the lid should be open and when it should be closed. Before I make these burgers, could you give me your thoughts on this, particularly as it applies to this recipe? So glad that I recently stumbled onto once upon a chef – it’s my new favourite source of tips and recipes! Thank you!

    • — Lynda on June 18, 2020
    • Reply
    • Hi Lynda, It really depends on your grill. I always keep the lid on my grill closed — it’s the only way the food gets a nice char — but if your grill is prone to flare-ups, you may have to moderate the heat (sometimes by opening the lid or lowering the heat) so the food doesn’t burn.

      • — Jenn on June 18, 2020
      • Reply
      • Thanks for your response. I’ll be making both your meatloaf and burgers next week so stay tuned…

        • — Lynda on June 20, 2020
        • Reply
  • Made these and was disappointed. Followed the recipe exactly and I suppose I am a purist because I prefer the taste of the meat and natural juices. This recipe seemed to make my burgers less juicy? Also, not enough salt.

    • — Lydia on June 18, 2020
    • Reply
  • Has anyone made this recipe using 90/10 ground sirloin and maybe adding (1) egg to the bread crumb/milk mixture for additional moistness?

    • — Dave Salmons on June 18, 2020
    • Reply
  • why doesnt it say up top how much meat????????????? 1 lb?

    • — tami on June 17, 2020
    • Reply
    • Hi Tami, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on June 17, 2020
      • Reply
    • Why don’t you read the whole recipe first before jumping on Jenn’s back???????????????????? And how about being grateful for all the FREE delicious recipes she is offering here??????????

      • — Corinne on June 18, 2020
      • Reply
      • Amen! Jenn is by far the best chef I have ever encountered. And yes, she has the BEST recipes!

        • — Lulu on June 27, 2020
        • Reply
    • This was a disaster for me, a very experienced cook. I ground my own meat, and followed the recipe exactly. I sprayed the grill thoroughly with cooking spray, but the burgers stuck horribly and actually went in between the slits in the grill because they were so soft! I did refrigerate them before grilling. I should not have wasted such lovely ground beef like this.

      • — Tracey Culver on June 20, 2020
      • Reply
      • Shame about it sticking but can’t see how the recipe has anything to do with it.
        My husband said they were the best burgers I’d ever made and I loved them as well!
        I used Panko crumbs as that’s all I had and worked beautifully 😊

        • — Chris on June 22, 2020
        • Reply
  • I am a retired engineer who completed a music performance degree after retiring. I do a lot of cooking, particularly now.

    I have just made the steakhouse hamburgers for the second time and my wife absolutely loved them. the little trick of using bread and milk guarantees a perfect result every time.

    Congratulations and thanks

    • — COLIN V FOSTER on June 16, 2020
    • Reply
    • Glad you enjoy them! 🙂

      • — Jenn on June 16, 2020
      • Reply
    • Can these be made the night before and left in the refrigerator in the ball shape. If so should they be put on the grill cold or should they be brought to room temperature before grilling? Look forward to your reply.

      • — Rick Marchand on July 9, 2020
      • Reply
      • Hi Rick, Yes, they can sit in the fridge for up to 24 hours and I think you can grill them directly from the refrigerator – no need to bring to room temp. Hope you enjoy!

        • — Jenn on July 9, 2020
        • Reply
  • Cooked them on the grill and served for a party! Rave reviews. Followed the recipe.

    • — Joan Pinckney on June 15, 2020
    • Reply
  • I was a little more popular than usual after making these.

    • — Brian Brand on June 14, 2020
    • Reply
    • LOL – glad they were a hit! 🙂

      • — Jenn on June 15, 2020
      • Reply
  • This was really a great recipe! I tried it and the family loved the burgers.

    • — Garry on June 13, 2020
    • Reply
  • Absolutely the most delicious burger I’ve ever made, thank you so much! Making this for my extended family next Sunday.

    • — Jeannine on June 10, 2020
    • Reply
  • I made these burgers last week and they were delicious! So moist and juicy with the bread and milk addition. Making it again for tomorrow’s night dinner. Thanks!

    • — Verna on June 9, 2020
    • Reply
  • Hi, Jenn!
    Can you tell me the how to scale down to only 1 lb. of beef? I’d like to make 4 patties using only a lb. There are only two of us.
    Thank you!


    • — Jackie on June 9, 2020
    • Reply
    • Hi Jackie, you could cut all of the remaining ingredients by 2/3 but the math would be pretty challenging! If you want to cut it down to 2 pounds of beef, that might be easier math-wise. If you go that route, you can freeze the uncooked burgers for a future meal. Hope that helps at least a bit!

      • — Jenn on June 10, 2020
      • Reply
    • The math is pretty easy cutting the recipe in half which is what we did, Jackie. Since you want 1/4lb burgers you’ll get six total, four of which you can freeze but I guarantee you won’t keep them frozen for long.

      We made this recipe when I received it in Jenn’s email over a year ago. Sure it takes a bit longer but the result is worth it.

      • — Frank on June 18, 2020
      • Reply
  • Thank you so much for this amazing burger recipe. They were so juicy and had such great flavor. You are the queen of burgers!!!I shared this recipe with several people, one of them being my son-in-law. The first weekend made them for my daughter. She only eats Five Guys burgers, but she loved these. The next weekend he made them for a bunch of their friends, all of whom loved them. A few weeks later, he made them for his dad. Same reaction. It’s unanimous that these are the best burgers we’ve ever had. Thanks for sharing.

    • — Marie on June 9, 2020
    • Reply
    • Absolutely perfect, juicy and everybody said they had a wow factor. I had to stove top cook them, sprayed the pan with olive oil and cooked gently with some raw onions scattered in probably 15 mins. Very impressed at the simplicity that produced such perfect burgers. Thank you

      • — Clare on June 19, 2020
      • Reply
  • Yup, all the other reviews were correct…these are delicious.

    • — Megan on June 8, 2020
    • Reply
  • Just made them today. Instead of salt and pepper I substituted it for the Cuisinart chipotle and garlic seasoning. Hands down bar none, BEST burger EVER!!!

    Thanks Jenn❤

    • — Jacqueline on June 7, 2020
    • Reply
  • I LOVE all your recipes! I don’t have a grill. Do you think will work in a cast iron pan on the stove or would the oven work better?

    • — Nery on June 5, 2020
    • Reply
    • Hi Nery, So glad you like the recipes! I’d go with the cast iron on the stove. 🙂

      • — Jenn on June 5, 2020
      • Reply
  • Nice juicy burger, tons of flavor!

    • — Mandi on June 4, 2020
    • Reply
  • This is pretty much my go to burger recipe. I like that they remain the same size when fully cooked and they remain soft and juicy even when overly well done by accident. Thanks for sharing!

    • — Darryl on June 3, 2020
    • Reply
  • Hi can I ask if your recipe book is available in Australia?

    • — Sally on June 1, 2020
    • Reply
    • Thanks for inquiring. I believe Booktopia carries it. Hope you enjoy if you purchase it! 🙂

      • — Jenn on June 1, 2020
      • Reply
      • Thank you Jenn, I will look into it. I have tried a few of your recipes and they have all been great!

        • — Sally on June 1, 2020
        • Reply
  • Thank you for this recipe. I just made them to rave reviews from the family. I’m not a burger guy but I actually loved how tender these were. I was so used to flat dry burgers. I sautéed mushrooms and onions with a sherry reduction to top them and everyone asked for seconds. Kudos!

    • — Athan on May 31, 2020
    • Reply
  • It was unanimous! Best burgers the whole family ever had. You did it again Jennifer.

    • — Valerie Haddad on May 30, 2020
    • Reply
  • These burgers are the best ever! I made 8 patties, cooked 4 and froze 4. May husband and I thawed the 4 two at a time and enjoyed every bite. We will definitely make these again.

    • — Barbara Klehfoth on May 30, 2020
    • Reply
  • I can never find nice ready made burger patties at the shops and I have tried a few recipes but they have not been great, until I tried this one! Will definitely use this recipe from now on. The burgers had plenty of flavour and were nice and juicy! Thank you! Your recipes always seem to be a hit!

    • — Sally on May 30, 2020
    • Reply
  • This is the best burger I ever had!

    • — Csilla on May 29, 2020
    • Reply
  • Really great recipe. Trying to reduce it from 3 pounds to one pound of meat is more difficult than just dividing by 3. Try measuring 1/9 cup of milk. Have you thought of changing to perhaps two pounds of meat?

    • — Doug on May 28, 2020
    • Reply
    • Hi Doug, Here are the measurements if you’d like to make the recipe using 2 pounds of beef:

      1.5 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
      3.5 tablespoons milk
      1.5 teaspoons kosher salt
      3/4 teaspoon freshly ground black pepper
      2 garlic cloves, minced
      1 tablespoon Worcestershire sauce
      1.5 tablespoons ketchup
      2 pounds 85% lean ground beef
      2 scallions, finely sliced (optional)
      Non-flammable cooking spray to grease grill
      5 to 6 hamburger buns

      Hope that helps! 🙂

      • — Jenn on May 29, 2020
      • Reply
    • Thanks for sharing this recipe. The burgers were AMAZING!!! Best EVER!

      • — Ram on May 31, 2020
      • Reply
    • Does it end up tasting like meatloaf?

      • — Jill on June 24, 2020
      • Reply
  • These were so very tasty and moist! Unfortunately, they really fell apart on the grill. We enjoyed them anyway.

    • — Karen Kohoutek on May 27, 2020
    • Reply
  • Keen to give these burgers a try. Just wondering if I use soy milk instead of milk will it turn out just as good?

    • — Jacqui Roche on May 26, 2020
    • Reply
    • Yep that’s fine, Jacqui. Enjoy!

      • — Jenn on May 26, 2020
      • Reply
  • This sounds delicous but what about if you are using just 1 lb gound beef for two people?

    • — Scott on May 26, 2020
    • Reply
    • Hi Scott, For one pound of meat, you’ll need to cut the remaining ingredients by 2/3. Hope you enjoy!

      • — Jenn on May 27, 2020
      • Reply
  • Made these burgers for Memorial Day…..best ever! Everyone loved them and agreed this recipe is the only way to cook a burger. Full of flavor and so tasty.

    • — Dianne Radcliff on May 26, 2020
    • Reply
  • I made these tonight for the first time and my family just sat and ooooooed and aaaahhhhhed with delight. They are delicious!

    • — Eunice Gillan-Short on May 25, 2020
    • Reply
  • I followed the recipe as written. At 400 I added burgers to grilled-that was prepared with an an avocado oil spray. All the burgers did not hold the shape, lost a lot thru the grill.. Disappointed with this recipe.

    • — Alain Vanderbanck on May 25, 2020
    • Reply
  • Very good! I will make these again. Thanks for sharing this recipe.

    • — Kurt on May 24, 2020
    • Reply
  • Family loves them.

    • — Josh on May 24, 2020
    • Reply
  • Made these today for a Memorial day classic American burger. I hesitated with this recipe because of the use of bread, which I’ve always felt didn’t belong in burgers – only meatballs. Ground the meat myself – 70% chuck, 30% short rib. Followed this recipe – used some sourdough bread and whole milk. Cooked the burger in a cast-iron skillet, used brioche rolls for the buns.

    My girlfriend and I both agreed; these were possibly the best burgers we ever made. We’re glad there’s 6 in the freezer :-). Great recipe! The Worcestershire Sauce and the Garlic make it really delicious.

    • — Matt B. on May 23, 2020
    • Reply
    • Hi! What oil did u use on the cast iron? I was planning to do the same since it’s pouring outside.

      • — María santiesteban on May 25, 2020
      • Reply
  • Awful!!

    • — Karen Westrope on May 23, 2020
    • Reply
  • I premade these a few weeks back. We had a charcoal BBQ today with these and they were so good. The meat was to tender and flavourful.

    • — Judy on May 22, 2020
    • Reply
  • We love these! Have made them with both cow and buffalo beef. We use both homemade sourdough bread and worchestire sauce and it always turns out great.

    • — Kait on May 22, 2020
    • Reply
  • A family favorite- no other way to make burgers in this house anymore!

    • — Peggy on May 21, 2020
    • Reply
  • Just made these…..FANTASTIC. Definitely going to keep making them this way in the future. Added a lot of flavor.

    • — CLAUDIA DAVIS on May 21, 2020
    • Reply
  • Oh my goodness was this AH-MAZING!!!! Thank you so much for such a wonderful and simple recipe! We only use multigrain bread so I used that and not white bread. Still came out phenomenal! Definitely a keeper. Merci beaucoup :*

    • — MinafromtheD on May 20, 2020
    • Reply
  • Literally the best burger I have had.
    It is so full of flavor and juicy
    This is definitely going into our rotation.
    Thank you for your recipe!

    • — Kathrine Maura on May 19, 2020
    • Reply
  • Does it have to be low fat milk? is 2% or Whole milk okay?

    • — Victoria on May 19, 2020
    • Reply
    • Sure!

      • — Jenn on May 19, 2020
      • Reply
    • I used whole milk – came out amazing.

      • — Matt B. on May 23, 2020
      • Reply
  • Best, best burgers evah..😀

    • — Nancy on May 17, 2020
    • Reply
  • Amazing …. made these for 5 families and delivered them… everyone said were amazing! Thank u so much for sharing..

    • — ERB on May 17, 2020
    • Reply
  • Followed recipe TO A T..WORST burgers ever…MUSH IN YOUR MOUTH! My burgers blow these off the planet!

    • — norm on May 17, 2020
    • Reply
  • Steakhouse burgers were outstanding!

    • — Nicholas Finlay on May 16, 2020
    • Reply
    • Yes, this is great. I have done it a few times and the bread and sauce are the key!

      I don’t even mess with the grill, I put them the convection oven, then finish with broil.

      Thank you so much!

      • — John Gaddy on May 17, 2020
      • Reply
  • I made one set of these with Beyond Beef ( which we like)and one set with ground beef. The ground beef burgers were amazing, tasty, seasoned, and tender. The beyond beef did not have a significant change. The seasoning was minimally noticeable in the Beyond Beef taste, but they were good as well. Thank you for the receipe,I will always use it with the real beef burgers.

    • — Jasmine on May 15, 2020
    • Reply
  • Is it possible to make these vegetarian?

    • — Eric on May 15, 2020
    • Reply
    • I don’t think so, Eric, but I’m planning to come up with a vegetarian burger recipe sometime soon. Stay tuned 🙂

      • — Jenn on May 15, 2020
      • Reply
  • Hi Jenn – A couple of questions about cooking the burgers indoors: Do you prefer a grill pan, cast iron skillet, or a stainless steel skillet here? Should the cooking time be adjusted? Thanks so much!

    • — Chad on May 15, 2020
    • Reply
    • Hi Chad, I’d probably go with the cast iron skillet to get a nice sear on the meat, and I think the cook time will be about the same. Enjoy!

      • — Jenn on May 15, 2020
      • Reply
  • Seriously… my boys, one of which is a cheeseburger connoisseur, just gave this burger infinite stars and the title of “best burger they’ve ever had”. My wife also said, “I don’t know of a better burger”. I made 2.5 oz patties for slider burgers on Hawaiian buns. Thank you!

    • — Justin on May 13, 2020
    • Reply
  • These are the absolute BEST burgers we’ve ever made!
    Cooked ours in the air fryer 375° for 16 min (flipping half-way through) -perfection!
    Thank you!

    • — Laura on May 11, 2020
    • Reply
  • I read the reviews and decided to try it exactly as written – it did not disappoint. I’m my husband’s words, “it was the best burger he’d ever had!” As a tip, would suggest rolling each in 3oz balls and then smashing on an extra hot flat pan grill with an iron or spatula so that gets really thin and then double stack them with cheese. So good!!!

    • — Tina on May 10, 2020
    • Reply
  • Excellent recipe! Also, great website. I appreciate the pictures and the limited “story telling” that plague other bloggers webpages.

    • — Hannah on May 10, 2020
    • Reply
  • Totally impressed with this recipe. The panade really kept the patties juicy and the combo of ingredients made it absolutely delicious. All the other recipes I’ve attempted do not have the panade tip and they were all dry so this is really good. Added onions to the mix and replaced scallions with Italian parsley. Yummy!

    • — Suhana on May 10, 2020
    • Reply
  • I used yellow onion and mined it instead of the green Scallions. I’m wondering if that is what may have caused them not bind together? Or if using 3 pieces of bread with a bit of extra milk sabotaged my efforts? The flavour was there but basically had broken apart pieces. My wife is convinced that because I thawed the frozen burger in the microwave, that is why they fell apart. She is probably right. She is way better in the kitchen than most others that I Know.

    • — Don H on May 8, 2020
    • Reply
    • Hi Don, Sorry you had a problem with these falling apart! Yes, I think your wife was right — the meat probably cooked a little when you put it in the microwave and that could keep the burgers from binding together.

      • — Jenn on May 12, 2020
      • Reply
      • I’ve been grilling burgers for 30 years. Have tried multiple recipes over the years. This was the best and it’s not close. Perfect.

        • — Phil on May 20, 2020
        • Reply
  • Quick and definitely the best burgers I have ever made. Thank you!

    • — D on May 7, 2020
    • Reply
    • ABSO-freakin-LUTELY the best burger in the history of burgers, we actually followed the recipe exactly except I only made (4) patties, insanely juicy and wicked tasty!! This will be the ONLY way burgers will be made in our home!

      • — Lizz on May 14, 2020
      • Reply
  • what are ingredients with one pound of meat

    • — june on May 7, 2020
    • Reply
    • Hi June, You’d need to cut all the ingredients by 2/3. Hope you enjoy!

      • — Jenn on May 7, 2020
      • Reply
    • Can you use whole grain bread instead of white?

      • — Sara on May 8, 2020
      • Reply
      • Sure!

        • — Jenn on May 8, 2020
        • Reply
  • Delicious! I left out the ketchup and they were still juicy and perfect. Topped with pepper (rather than cooking it in), garlic aioli, tomato and lettuce. Thank you – sooo very good.

    • — Jill on May 6, 2020
    • Reply
  • My family really enjoyed these burgers, simple recipie but good

    • — Joan Allison on May 3, 2020
    • Reply
  • Tried this recipe and received many compliments especially on the patty! Definitely my go to recipe from now on!!

    • — Nadjlaa on May 3, 2020
    • Reply
  • These burgers are absolutely delicious. You’ve ruined me for life…in the best possible way. I cooked them on my Foreman (2.5 mins) and they were perfect, so I can only imagine how amazing they’re gonna be when I fire up my grill. Thanks for such a great recipe!

    • — Colleen on May 2, 2020
    • Reply
  • Can I use ground Bison?

    • — Julie on May 2, 2020
    • Reply
    • Hi Julie, I haven’t cooked bison, so I can’t say from experience, but I think it should work. 🙂

      • — Jenn on May 3, 2020
      • Reply
  • The BEST burger we’ve ever had, let alone made. Saving this one!!

    • — Kara on April 30, 2020
    • Reply
  • Jenn, Want to make these for friend to repay act of kindness thus want to get measurements correct. I have 2lbs beef, can you give me the correct amount
    of ingredient measurements. Also, thoughts on using steak sauce instead of ketchup and maybe adding a little horseradish.
    Sincere thanks for your time.

    • — Rochelle on April 30, 2020
    • Reply
    • Hi Rochelle, Math is not my strength, but you’ll need to cut the ingredients by 1/3. And I think both the steak sauce and horseradish will work here. Hope your friend enjoys! 🙂

      • — Jenn on May 1, 2020
      • Reply
      • Jenn I am excited to try your recipe. I am making 18 burgers. Should I just stick to the recipe and extrapolate.

        • — Cynthia on June 11, 2020
        • Reply
        • Yep 🙂

          • — Jenn on June 11, 2020
          • Reply
    • Will these patties freeze well when raw?

      • — Silvia on May 2, 2020
      • Reply
      • Yup!

        • — Jenn on May 3, 2020
        • Reply
      • Very Very good burger. My husband cooked them on the Traeger and they were so AWESOME

        • — Shawn on May 7, 2020
        • Reply
      • Mine fell apart when pan frying. I used seasoned breadcrumbs instead of sliced bread. I might add an egg next time to help it bind. All in all, it tasted really good. I’m rating it at 3 stars because it crumbled apart. Otherwise it would have gotten a 5/5.

        • — Jacinta Barroso on May 14, 2020
        • Reply
        • The breadcrumbs and not the bread-milk mixture is why the meat didn’t bind together and adding an egg makes it more like a meatloaf. If followed AS WRITTEN, the recipe is FANTASTIC.

          • — CLAUDIA DAVIS on May 21, 2020
          • Reply
        • It crumbled because you didn’t follow the recipe as written. It isn’t fair to rate a recipe poorly because you chose not to follow it. If you try it again following the directions, you’ll find that it holds together nicely.

          • — Cordelia on May 25, 2020
          • Reply
          • Dear Cordelia,
            Normally I would agree, except for the fact that there are about a dozen other reviews, including this one, where they also state the burgers fell apart. We followed the recipe to the letter. They were still delicious and juicy, just crumbly and delicate on the grill. We will try with less milk next time. Rare is a web recipe that does not need some tweaking.

            • — L Rogers on June 1, 2020
        • @ L Rogers and Jacinta Barroso
          Maybe you made the patties too thin? You will have to make sure to put them together really well So there are no cracks (not overworking them). I have a bowl with the right circumference. I make a ball and gently push the bowl on the meat until it flattens to that size using my other hand to press the sides in do they don’t crack. Hope that made sense.

          • — Maria on June 5, 2020
          • Reply
  • Foolproof and easy to make. Our go to burger recipe.

    • — Inna on April 29, 2020
    • Reply
  • Made these yummy burgers for the first time and this recipe is my new “go to” burger recipe. Super simple but very tasty. No problem at all with the burgers binding and believe me my husband who was grilling would have let me know! I’ve made other more complicated burger recipes but this I my view was better and easier. I did substitute scallions for very finely minced onion but will try scallions next time.

    • — Sally Ann on April 26, 2020
    • Reply
  • This turned out so good!!! I don’t have a grill so made it in my oven at 350F , 18min one side and ~2 min on the other . Incredibly juicy and flavorful . Thank you so much for sharing 🙂

    • — AL on April 25, 2020
    • Reply
    • These were excellent. They were a little overcooked. Generally I like my burgers medium rare but they ended up well done. Even being well done, they were moist and delicious. My son thought they tasted a little like meat loaf. I thought they were fine. This is the best burger recipe.

      • — Patty on June 29, 2020
      • Reply
  • Simply delicious. So glad we tried these

    • — Mark W on April 25, 2020
    • Reply
  • I just made this recipe for dinner tonight and oh my goodness these were so delicious and filling! I substituted the scallions for yellow onion personally, but this recipe stands! Absolutely amazing. I will use this again!

    • — Paige on April 24, 2020
    • Reply
  • Best burger I’ve ever made at home… wow.

    • — Liz on April 24, 2020
    • Reply
  • Hi

    This recipe looks great! Can I substitute the milk for plant based milk instead? Such as almond milk?


    • — Bridget on April 24, 2020
    • Reply
    • Sure – enjoy!

      • — Jenn on April 24, 2020
      • Reply
    • These burgers are absolute bobby dazzlers. Best I have ever made as good as the fancy burger places .
      Thanks Steve C
      Melbourne aust

      • — Steven costante on April 25, 2020
      • Reply
  • Ok, don’t judge me but i’ve made these burgers 3 times in the last 2 weeks and today will be number 4! I can’t believe how incredibly easy this recipe is and I’m so thrilled that the patty is actually juicy AF!
    I made my own In-N-Out spread to go on it, along with it grilled onions and bacon (mmmm!). My boyfriend and family and extra pleased! Thanks for sharing 🙂
    P.S. Does wheat bread work in place of white? I’m out of wonder bread ;(

    • — Edith Vera on April 23, 2020
    • Reply
    • Hi Edith, Any bread will work. Glad you enjoyed!

      • — Jenn on April 23, 2020
      • Reply
      • Thank you!

        • — Edith on April 23, 2020
        • Reply
  • This recipe was perfect. The flavor is phenomenal and the meat didn’t dry out. The burger absolutely tasted like a good steakhouse burger. This is my new go to burger recipe.

    • — Courtney on April 21, 2020
    • Reply
  • I must have done something wrong because mine just fell to pieces on the grill. I was concerned about no egg. They taste good. Maybe egg next time

    • — Mel on April 20, 2020
    • Reply
    • Mine fell apart also and because I was worried about that happening I added two eggs.
      Now I have a mess to clean up in the BBQ. 🙁

      • — Don Halliday on May 8, 2020
      • Reply
  • These burgers were amazing!!! So tender and moist. Delicious!!!

    • — Christine M on April 19, 2020
    • Reply
  • Fantastic! !! I have always used eggs so was a little unsure about this recipe but it worked… and tasted much better!

    • — Deb on April 16, 2020
    • Reply
  • Best ! I served it with jalapeños and mmmhhh. Thank you !

    • — Francisco on April 14, 2020
    • Reply
  • Excellent burgers! These are definitely going into the permanent recipe file.

    • — Kristin on April 13, 2020
    • Reply
  • Very flavorful, no leftovers, family loved it. I used breadcrumbs instead of bread and decreased all ingredients as I only used 1 pound of meat. Will make again.

    • — Jessie P on April 11, 2020
    • Reply
  • Best burger ever!

    • — Bukie on April 11, 2020
    • Reply
  • Best burger I ever made.

    • — Lora on April 10, 2020
    • Reply
    • How would it be if I used 1/2 gr beef and 1/2 gr pork? I’m trying to keep my grocery store visits limited. I’ve made this recipe many times and as someone who could never make a good burger, this has redeemed me with my family. I also have your book, one of the best!!

      • — Debbie on April 17, 2020
      • Reply
      • So glad you like these and thanks for your support with the cookbook! 🙂 Yes, I think this should work with half pork and half beef. Please LMK how they turn out!

        • — Jenn on April 17, 2020
        • Reply
        • Can I use brown bread ?

          • — Michelle on April 27, 2020
          • Reply
          • Sure – hope you enjoy!

            • — Jenn on April 27, 2020
  • I have made this burger with organic beef and oh boy the difference it makes! This has become our family favorite. We also add bacon to the burger…love it! Another great recipe from Jenn! Thank you so much!

    • — Geetanjali Reddy Pillai on April 10, 2020
    • Reply
  • Our family hated them. They were much more like a meatloaf.

    • — Reem on April 9, 2020
    • Reply
  • My family and I do keto so I did not add the bread or milk. We used all the rest of the ingredients to season the patties though, plus added a finely diced yellow onion and mixed it all as little as possible so they wouldn’t be tough. We just flattened them like normal and cooked them on the grill. My family of six absolutely loved them and said they were the best tasting hamburger patties they had ever had! Thanks for the recipe, we will be using it from now on…minus the bread and milk. 🙂

    • — Shannon on April 8, 2020
    • Reply
  • Hi Jen,
    Could I use italian bread instead of white sandwich bread

    • — Denise on April 5, 2020
    • Reply
    • Sure – hope you enjoy! 🙂

      • — Jenn on April 5, 2020
      • Reply
  • Excellent!

    • — Kevin on April 4, 2020
    • Reply
  • Great, even with 93/7 ground beef which was all I could get when shopping. The paste helped it hold together and made it juicier than it would have been otherwise. Thanks so much!

    • — Amos on April 4, 2020
    • Reply
  • These burgers were delicious – flavorful and juicy even though I cooked the patties more well done than to my normal liking. I did have a problem with the patties not binding…I’ve made them twice now and my patties fall apart despite my effort to keep them whole. Note that I am not grilling, but using a cast iron pan on a stove. Any suggestions?

    • — Kirsti on April 3, 2020
    • Reply
    • Hi Kirsti, Are you by chance making any substitutions?

      • — Jenn on April 3, 2020
      • Reply
  • Just found your recipe, it was great! Even the pickiest eater who typically doesn’t eat hamburgers loved it without condiments! Definitely a keeper! I did add an egg and used a piece of homemade bread. Very nice taste. Thank you!

    • — JoAnn P. on April 2, 2020
    • Reply
  • I had just defrosted beef patties from Costco and I don’t know what the percentage of fat content is because I threw away the packaging. I read the reviews of this amazing recipe and I would really like to make some tonight, should I just follow the same process as if the beef were fresh?

    • — Beth Wolfe on April 1, 2020
    • Reply
    • Hi Beth, Do you know if there are any additions to the patties aside from the ground beef? If not, I suspect it would work. Please LMK how they turn out if you try them with this!

      • — Jenn on April 1, 2020
      • Reply
  • We made a gluten-free version of these burgers using gluten-free bread, and they were delicious! We served the burgers bunless, and we topped them with fried onions topped with a splash of balsamic reduction glaze. Best burger ever!

    • — Marsha on March 31, 2020
    • Reply
  • I found this recipe by sheer chance, certainly the best steakhouse burgers ever. I used to make up my burger recipe as I went along, always tasty, but never moist and juicy like these. So glad I found this site, amazingly tasty recipes

    • — Clare on March 25, 2020
    • Reply
  • Hi! Kids are home from college and trying to find things to make…. my son, who is learning how to cook, made these last night. They were AWESOME!!! This recipe is a keeper! Thanks for sharing the step by step pictures, too. Super helpful for a newbie cook!!

    • — Kathy on March 21, 2020
    • Reply
  • If I want to only use 1lb of ground beef, what would you recommend for measurement?

    • — Krista on March 18, 2020
    • Reply
    • Hi Krista, I’d just cut all the other ingredients by 2/3. Hope you enjoy!

      • — Jenn on March 18, 2020
      • Reply
      • Hi! I just made the paste and then realized I only have 2 pounds of ground beef! Would it be ok if I put all the paste in 2 pounds of ground beef or will it be to strong? I know I could cut it into 2/3 but hate to waste it! Thank you!!!

        • — Dana on March 19, 2020
        • Reply
        • Hi Dana, I would cut it by 1/3. Hope you enjoy the burgers! 🙂

          • — Jenn on March 19, 2020
          • Reply
  • Excellent burger recipe – thank you so much!!!

    • — Kate on March 15, 2020
    • Reply
  • I’m rating this solely based on my whole family’s opinion. We hated it. This is obviously for those of you who like Worcestershire sauce. I followed the recipe to the letter and found the meat to be too fatty (although the rest of the family thought that it wasn’t) and the taste of the sauce was way too strong. I also expected the hamburger to be much juicier. For me it just turned out to be an unsuccessful experiment.

    • — Liza on March 15, 2020
    • Reply
    • Maybe you are not very good cook. They are easy and extraordinary.

      • — robert herman on April 21, 2020
      • Reply
      • Liza,
        I didn’t have worcestershire sauce and replaced it with soy sauce and they came out phenomenal.
        I agree with Robert, these are extraordinary and fool proof.

        • — Edith Vera on April 23, 2020
        • Reply
    • Hi Liza, I would have another try.
      When it comes to cooking I’m as useful as a 1 arm paperboy. I followed the recipe exactly and come out perfect and juicy the worch sauce was not overpowering.
      Trust me these burgers are rippers.

      • — Steve on April 25, 2020
      • Reply
  • They were delicious. So tender. Had to cook them for more like 8-10 min on the first side! Will definitely cook them again.

    • — J geary on March 14, 2020
    • Reply
    • Delicious, juicy and easy to make!
      Well done
      And thank you.

      • — yourkitchenmykitchen on April 15, 2020
      • Reply
  • Excellent, I have never enjoyed a burger as much as this one. I was so happy with it. Even my husband loved it. Thank you so much.

    • — Love on March 12, 2020
    • Reply
  • good!

    • — yoyo on March 9, 2020
    • Reply
  • These burgers were amazeballs! Cut the recipe down to 1/3 and made four patties. This will be my go to recipe for the most delicious and juiciest burgers. May try bbq bbq sauce instead of ketchup next time as noted in a previous review.
    Thank you!

    • — Laurie L on March 9, 2020
    • Reply
  • Oh my gosh!!! These burgers were as good or better than any restaurant burger we have ever had. I followed the recipe to a tee! This is a keeper for sure!! Thank you Jenn.

    • — Best Burger Ever! on March 7, 2020
    • Reply
  • I don’t eat white sandwich bread, so I don’t really want to buy a whole loaf just for this. Could I substitute panko bread crumbs? How much would I need?

    • — Alexandra on March 2, 2020
    • Reply
    • Hi Alexandra, bread crumbs should work here. I’d guesstimate you’d need about 1/2 – 2/3 cup. Hope you enjoy!

      • — Jenn on March 2, 2020
      • Reply
      • OMG these burgers were the best! Juicy and so flavorful! Thank you for a great go to burger recipe!

        • — Genevieve Lampen on March 9, 2020
        • Reply
    • Great question! I was wondering the same thing as I have bread crumbs but no bread available.

      • — Leslie Kelley on March 7, 2020
      • Reply
    • Ask your neighbor for a couple of slices . She will be very happy to be able to help you!!!! Jijiiij. We do not have milk. I when to my kind neighbor for help.

      • — robert herman on April 21, 2020
      • Reply
      • Fabulous burgers! So juicy and flavourful. Family loved them. Wouldn’t change anything. Love your recipes Jenn.

        • — Hailey on April 24, 2020
        • Reply
  • This recipe is a keeper! Made burgers tonight, exactly per the recipe, and they were just as the title says, juicy. The big bonus here is that they are also the most flavorful burgers I have ever grilled. Loved the tip on making a dent so burgers don’t “dome.” This will be my “go-to” recipe from now on. Thanks!

    • — Marycarol on February 23, 2020
    • Reply
  • These burgers are wonderful. Perfect for us. For those who gave bad reviews, remember a recipe is a guideline. If you do not want a meatloaf taste, leave out the catsup. It is all up to you on how you want your recipes to taste. I always try it as written first, then tweak the second time for our preferences. No right or wrong, just how you like it, is what works for you.
    Thanks Jen, for another recipe I can count on for rave reviews from my family.

    • — Karen Calanchini on February 18, 2020
    • Reply
  • When the burgers are frozen, should they be cooked frozen or defrosted first?

    Jenn, there is NO WAY anybody could find fault with your wonderful recipes!

    Tannis Oliphant Ontario

    • — Tannis Stewart on February 17, 2020
    • Reply
    • So glad you like the recipes, Tannis! 🙂
      I would defrost the burgers before cooking them. Enjoy!

      • — Jenn on February 17, 2020
      • Reply
  • I made these burgers for my family last night. They turned out perfectly! So much juicier than any burgers I have made in the past. Even my fussy eater cleared her plate!
    I have tried many of your recipes and they are always a success. Thank you!

    • — Laura (Cornwall, UK) on February 17, 2020
    • Reply
  • This recipe is amazing! Normally my burgers turn out like hockey pucks but these were really juicy and packed full of flavour! Will now be my go-to recipe in the future. (Frying them in goose fat helped as well)

    • — Graham on February 15, 2020
    • Reply
    • Tried for the first time, worked out wonderfully. I did substitute ketchup for BBQ sauce and cooked some bacon, chopped and added it to mixture. Will be making this again

      • — Anthony on February 24, 2020
      • Reply
  • Thanks for a flavorful and very juicy burger recipe! Definitely a keeper! I didn’t grill it but used my cast iron—and it turned out great!

    • — Nomey Latina on February 8, 2020
    • Reply
  • is there an easy way to scale the recipe down?

    • — jimmy on February 8, 2020
    • Reply
    • Sure, Jimmy, feel free to cut the recipe in half. You can also make the whole recipe and freeze half of the uncooked burgers. (See the bottom of the recipe for freezer-friendly instructions).

      • — Jenn on February 8, 2020
      • Reply
  • My go to recipe for burgers every time!

    • — Letitia Hale on February 6, 2020
    • Reply

    • — Annie Mac on January 25, 2020
    • Reply
    • My wife and I have been craving steakhouse style hamburgers since we moved from Los Angeles up to Portland OR. And I gotta say this is the closest thing to the burgers served at the ‘Yard House’ as I have ever tasted. They came out so flavorful and just brought back so much good & delicious memories. Thank you for posting this amazing recipe. I really appreciate it. Now I have a great burger recipe to keep in my home cook book.

      • — Richard Garcia on January 25, 2020
      • Reply
  • Calling these “steakhouse burgers” is no joke. They really do taste that good — just like a restaurant or steakhouse burger. They’ve got a few secret ingredients that work together perfectly. They do have a noticeable garlic flavour, so you could reduce it if you don’t love garlic. There was a smell of Worcestershire sauce as they cooked, but the finished burgers had a subtle taste of it, not too strong. You could add parsley flakes, 1/2 tablespoon or so — just because the burgers reminded me of some restaurants that use parsley flakes to add a color.

    • — Jay Roches on January 19, 2020
    • Reply
  • It all comes down to the meat. Paste, who cares. Season. Cook right.

    • — Troy on January 11, 2020
    • Reply
  • Made these burgers last night and they were a hit with the whole family. We’ve tried several burger recipes and this is hands down the best! So juicy! Yum! Planning to make them again.

    • — Gloria on December 23, 2019
    • Reply
    • I’m trying not to use sauces with added sugars (ketchup, BBQ sauce)… could the ketchup be omitted without the hamburger falling apart?

      • — Kim on April 19, 2020
      • Reply
      • They should be able to stay together even if you omit the ketchup. Hope you enjoy!

        • — Jenn on April 21, 2020
        • Reply
  • Was the best at home burger. All loved it! Thanks so much.

    • — Joan on December 2, 2019
    • Reply
  • Ruined 2lbs of ground beef. I should’ve listened to my instincts. I had a feeling that those ingredients would just taste like meatloaf. Yuck! Bbqed meatloaf, yuck! I’m a skilled cook for decades. I will never latch on to any of your recipes again

    • — Elizabeth on November 30, 2019
    • Reply
    • Elizabeth you are so wrong. Obviously you need to re-evaluate your cooking skills.

      • — Tressa Jantzen on January 16, 2020
      • Reply
    • The recipe calls for 3 lbs of meat. The omission of one pound of meat may have skewed the results.

      • — elysummers on January 29, 2020
      • Reply
    • Never use one of Jenn’s recipes again? I believe this is what’s commonly referred to as cutting off one’s nose to spite one’s face.

      • — Pat on February 5, 2020
      • Reply
  • These burgers were delicious. We served them to company and everyone agreed they were yum. I also sautéed mushrooms to serve with them and a variety of cheese slices for anyone who wanted a cheeseburger.

    • — Suzeq on November 10, 2019
    • Reply
  • We tried this recipe for a burgers and brats party and everyone loved them and all the wives left with the recipe.

    • — Wanna Be A Great Hostess on October 26, 2019
    • Reply
  • Best burger I’ve ever done @ home. Thanks for your quick reply

    • — Robin on October 17, 2019
    • Reply
  • Best burgers I ever made! I made bigger, 1/3lb patties, and they were so juicy even when cooked all the way through. My wife and daughter loved them! Thanks, chef!

    • — Joe on October 17, 2019
    • Reply
    • The mix makes great burgers. I always grind my own meat; thus, one change I usually make is to use a chuck, brisket, and short rib mix instead of straight lean ground. Either way would recommend this mix for burgers.

      • — George on November 28, 2019
      • Reply
  • 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
    • Reply
  • What spread would go good on the buns?

    • — Cindy Phillips on September 26, 2019
    • Reply
    • 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
      • I made this recipe for my family and friends! They were so impressed with the flavor that 24 burgers were gone in less than an hour! I only had 11 guest and we also had hot dogs! Thanks for keeping it simple! #Fan4life

        • — Renee Moreno on November 10, 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
    • Reply
  • 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
    • Reply
  • Amazing! I’m not a grill master, but these came out perfect and delicious. Thank you!

    • — Chris on September 14, 2019
    • Reply
  • 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
    • Reply
    • Thanks for pointing that out, Henry – I just updated it. It takes a village! 🙂

      • — Jenn on September 10, 2019
      • Reply
      • 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
        • Reply
  • 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
    • Reply
    • Forgot to mark the stars!

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

    • — Cindy Jones on September 8, 2019
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • 😊

      • — Jenn on September 7, 2019
      • Reply
    • Can I use Ground Chuck?

      • — Taffie Brashears on November 29, 2019
      • Reply
      • Yep 🙂

        • — Jenn on November 30, 2019
        • Reply
  • You even make hamburger taste better! Awesome!

    • — Joyce on August 29, 2019
    • Reply
  • 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
    • Reply
    • no need to be rude, Bill

      • — Mel on August 29, 2019
      • Reply
      • Hello from Egypt
        Been looking for a juicy burger recipe for ages..glad I finally found it

        • — Dalia Jacob on January 20, 2020
        • Reply
    • 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
      • Reply
    • 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
      • Reply
    • 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
      • Reply
      • Y’all know y’all can make adjustments, right? If you’re having trouble with crumbling then use a binder. Problem solved!

        • — Donny on October 28, 2019
        • Reply
    • Made this recipe for the first time last night! Yum! I am a novice grill chef is why I had to google a recipe and I can tell you they turned out perfect with tons of flavor!
      Not sure what you did wrong but for someone who is a disaster in the kitchen my wife asked me to keep this recipe!

      • — Devin on December 8, 2019
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
      • Reply
      • 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 on July 25, 2019
        • Reply
        • Yep, cast iron will work nicely. 😊

          • — Jenn on July 26, 2019
          • Reply
        • 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
    • Reply
  • Hi Jen
    What kind of condiments would you suggest serving with this?

    • — Tana on July 20, 2019
    • Reply
    • 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
    • Reply
  • 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 Small on July 18, 2019
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • ❤️

      • — 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
    • Reply
  • 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
    • Reply
  • Can you use soy instead of cow’s milk?

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

      • — Jenn on July 5, 2019
      • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Does the nutritional info include the bun? Just wondering how many carbs are in the patty?

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

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

      Moist, flavorful and filling.


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

        • — Lindsey Souliotis on August 1, 2019
        • Reply
        • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Best burger ever thanks for sharing

    • — Elizabeth Hunter on April 11, 2019
    • Reply
  • 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
    • Reply
  • 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
      • Reply
      • 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
        • Reply
  • 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
      • Had used some challa instead of white bread. Took crusts off.

        My picky 14 year old Boy ate almost the whole thing! He usually asks for a hot dog when I make hamburgers. My daughter and I liked it as well.

        • — Mary on November 25, 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
      • Reply
  • 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
    • Reply
  • Jen,
    Any advice on ingredient measurements if I’m only making 4-5 hamburgers?


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

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

    • — Bernard on January 31, 2019
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Great…burgers came out so juicy and tasty.

  • Hi. If you freeze it for almost a week, will it still be juicy? Has anyone tried it?

    • 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!

  • Hi can you use brown bread instead?

    • Sure, Rashida – it won’t make any difference.

  • Hi, can I use ground turkey instead of beef?

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

  • 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!

  • 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~

  • 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. 🍔

  • 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!

  • 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!

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

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

    • 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!

      • Thank you!!! Love your recipes!

  • 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.

  • 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.

  • 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!

  • 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!!!

  • 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!

  • 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
    • 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!

    • Sure, Chidnma, I think that should work. Please LMK how they turn out!

      • 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.

        • So glad you enjoyed – thanks for reporting back! 🙂

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

    • Yes, I think 2 days would be fine.

  • 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 ?

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

  • 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!

  • What do you mean crusts ?

    • Hi John, I mean the crust, or browned outer layer, on the bread. Hope that clarifies!

  • 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!

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

  • Best ever. Very juicy burger

    • — Linda from Wisconsin
    • 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!

  • 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!

  • 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?

    • Hi Will, Yes, I’d suggest the same amount. Hope you enjoy them!

  • Phenomenal Burger. Will definitely make this again.

  • 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.

  • Flavourful juicy burgers. Failproof.

  • 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
    • 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.

    • I’d love to know how that turns out, Daniel!

  • 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.

    • 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!

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

  • Will this work okay with ground beef 80/20?

    • Sure, Libby. Enjoy!

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

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

  • 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.

  • 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!!

  • 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!

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

  • I want to make these ahead and freeze for a cookout, will they freeze well?

    • Yep definitely!

  • 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!

  • 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.

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

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

  • 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!!

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

    • 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.

  • 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!!

  • 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!

  • great recipe!

  • Is this made with 1 pound of meat?

    • Actually, Laura, it calls for 3 pounds of beef. Hope that clarifies!

  • 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 😉

  • Could I use honeywheat bread instead of white bread?

    • Sure, Jeanne – that’s fine.

  • 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!

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

  • 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 !

    • Hi Malak, I think that will work. 🙂

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

  • 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?

    • 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.

  • 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?


    • 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?


    • 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?

    • 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,

    • 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.


  • 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

    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!

    • I’ve been cooking since I was 14 and I’m 39. I’ve made so many burger recipes but this is by far the best. My chef husband was so impressed too. I followed directions precisely but did them in the skillet and it made them better in my opinion. The juiciest burgers ever!!

      • — Tressa Jantzen on January 16, 2020
      • Reply

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