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 80 to 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 evenly combined. Divide the mixture into 8 equal portions and form compact 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

  • Thank you! I got this recipe from my sister in law and was blown away by it! I made them today on the BBQ and people who had my other burger recipe said this should be your new recipe! So excited that people noticed a difference.

    • — Adam on July 25, 2021
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  • I made these last night and threw em on the grill. They are honestly the best burgers I have ever tasted in my life. It tasted like something you would get at a fancy restaurant. I am keeping this recipe for the rest of my life on earth lol

    • — Amanda Woods on July 23, 2021
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  • I made these as written. They were good just a little too much Worcestershire for our taste. Very juicy even cooked to medium well.

    • — Sharon on July 21, 2021
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  • I eyeballed the appropriate amount of panko in lieu of bread, and it was still the best burgers I’ve ever made at home. Hubby even said “SAVE THAT RECIPE!” We grilled it over charcoal and it was amazing. Thank you!

    • — Kim on July 18, 2021
    • Reply
  • Best Burgers ever and we have tried many recipes! Every bite was juicy and tasty!

    • — Kim on July 18, 2021
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  • Best burger I’ve made, and better than most I’ve eaten. Excellent texture and depth of flavour. I only had some very stale sourdough that required extra soaking and mashing to achieve a paste, but it worked fine. They remained juicy despite being on the grill longer than the recommended time. I’m sure they’ll be great in a cast-iron pan too.

    • — Natasha on July 17, 2021
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  • They were nice but we found them a bit to salty.

    • — Jane Hodge on July 17, 2021
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  • Holy doodlebugs, AMAZING. I’m not a big meat-eater. I eat it for the health benefits, mostly. 🤷‍♀️ Well, I just ate a burger because it tasted sooooooo good! (And I might have had a second if the first wasn’t so filling.)

    “Phenomenal” and “flipping delicious” were the Husband’s compliments. This coming from a guy who doesn’t offer an opinion on what I serve very often. 😯

    I had no milk in the fridge so I subbed vegetable broth. I am also lazy so I didn’t cut the crusts off the bread. 3.25 pounds of freshly butchered ground beef made 6 nice bun-sized burgers (you’ll think they’re far too big and heavy…have faith) and 4 thinner, but still bun-sized, ones for me and my frail Mom who doesn’t have much appetite.

    Writing this in my recipe book IMMEDIATELY. Only the best recipes get there, and this is one of them. Thanks for sharing it! ❤

    • — Carrie on July 15, 2021
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  • This is the best burger recipe I have ever used, and I have been cooking for 40 years! I made it yesterday and my husband (who is very very particular about his food) loved it!!! There are only 2 of us in the house, so I sized it down to 1 lb of beef (4 senior size burgers) and the adjustment worked just fine. The only measures which were not 1/3 of original were bread (1 slice whole wheat with crusts left on), milk (1/4 cup to account for the extra bread), and ketchup (1 Tbsp). The request has been made that I never use a different recipe, so I won’t! Thank you!

    • — Monica on July 10, 2021
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  • Hi, I’ve made these on the grill and they are delicious but I’m wanting to try it on the my blackstone. Do you think these would turn out good on that too?

    • — Alisa on July 8, 2021
    • Reply
    • Hi Alisa, I’m not familiar with/have never used a blackstone, but another reader commented that they used a blackstone successfully. Please report back if you try it!

      • — Jenn on July 8, 2021
      • Reply
  • My only go-to recipe and works every time even after charring them they’re delicious and favorited by my family

    • — Santi on July 6, 2021
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  • Hi! This burger is always a hit. We don’t always keep regular milk at home so I end up buying a small carton just for this recipe. Is there a substitution you’d recommend? (We do always have oat milk, but I wasn’t sure if it would work.) Thanks!

    • — Paulette on July 6, 2021
    • Reply
    • Glad you like them! And oat milk is perfectly fine to use for the panade. 🙂

      • — Jenn on July 6, 2021
      • Reply
  • I tried this recipe today! Unfortunately, the burgers fell apart! 🙁
    They did taste good though! Very juicy and full of flavor!
    I’ll give it another try adding an egg to the mixture.

    • — Omnia Ibrahim on July 4, 2021
    • Reply
    • Hi Omnia, Sorry to hear you had a problem with them falling apart! Next time you make them, make sure when you shape the burgers, that you apply a bit of pressure to make the patties a little more compact. Hope that helps!

      • — Jenn on July 5, 2021
      • Reply
  • Do you put the burger mix together the day before to blend or the same day? Going to make these on Monday. Thanks for the recipe!

    • — Lynnelizabeth on July 4, 2021
    • Reply
    • You can do either. Enjoy!

      • — Jenn on July 4, 2021
      • Reply
  • Love the burgers. This recipe is one of our favorite. I have to do them every weekend. Family is crazy about them. We make our buns on our own and with the meat, it’s a amazing combination. Love the recipe. Thank you.

    • — Jojo on July 1, 2021
    • Reply

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