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

Ingredients

  • 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

Instructions

  1. Preheat the grill to high heat.
  2. In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
  3. Add the ground beef and scallions and break the meat up with your hands. 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

  • Would you be able to use whole wheat bread instead?

    It’s due to an allergy to enriched flour.

    • — Anthony Ralston on March 7, 2021
    • Reply
    • Yep 🙂

      • — Jenn on March 7, 2021
      • Reply
  • Excellent.

    • — Terry on February 28, 2021
    • Reply
  • This is the best ever hamburger recipe. Very, very juicy

    It is a little salty, so I cut the salt down.

    I also added a small, very finely cut brown onion instead of the scallions as it gives it a sweeter flavour.

    But my family love this recipe, so thank you so much for posting it.

    • — Harvey from Sydney, Australia on February 28, 2021
    • Reply
  • Excellent burgers! We are not big meat eaters any longer, but honestly these burgers will get you eating meat again ! Buy high-quality meat and eat it less often – just make it worth your while using a recipe like this.

    I followed the recipe but I added about a quarter cup of fresh minced Italian parsley (I just like aromatics in meat).

    My husband grilled them to perfection on the bbq. They were so very very juicy and he cooked them through (as Jenn said, it feels like they couldn’t be overdone). They were juicy and tasty.

    I caramelized a large batch of onions and served some on the burgers next to a large mixed green salad with vinaigrette dressing. You must try making these burgers. You won’t regret it.

    Another great recipe Jenn. Hats off to you.

    Ps folks. Caramelized onions take so long to fry-whoever makes a small amount? But what’s one to do with the leftovers?? Rather than risk having them go bad in the back of the fridge, I freeze mine in silicone cupcake liners. I then store the frozen “pucks” of caramelized onion in a ziplock bag. They defrost well and are perfect to add to soups, quiches, omelettes or served as a condiment with a fresh batch of hamburgers !

    • — Gabriella on February 24, 2021
    • Reply
    • So glad you like these and I’m sure people will appreciate the tip about freezing the caramelized onions!

      • — Jenn on February 25, 2021
      • Reply
  • Thank you thank you thank you. I love burgers so much I wish I had been born as one. I’ve tried so many recipes – and binding using onions, breadcrumbs, egg, etc. These are by far the best homemade burgers. I’ve made them 3 times now before leaving a review just to make sure they weren’t a fluke. Thank you very very much indeed.

    • — JH-UK on February 24, 2021
    • Reply
    • LOL – so glad you like them!

      • — Jenn on February 25, 2021
      • Reply
  • I don’t grill. Can I make this recipe either by pan frying or broiling?

    Thanks!

    Kim

    • — Kim on February 22, 2021
    • Reply
    • Yep – hope you enjoy!

      • — Jenn on February 22, 2021
      • Reply
    • I thought I had perfected my burger technique till I tried these. I’ll never make them a different way again! Truly the tastiest, tenderest, juiciest burgers my family had ever enjoyed at home. Thank you for yet another keeper recipe – your versions of every dish are taking over my recipe binder!

      • — Courtney on February 27, 2021
      • Reply
  • What if im frying them vs grilling?? Time wise?

    • — Krystle on February 12, 2021
    • Reply
    • Hi Krystle, Timing should be about the same as the grilling method. Hope you enjoy!

      • — Jenn on February 13, 2021
      • Reply
    • Ces hamburgers sont vraiment excellents! Ils sont pleins de saveur, très juteux.

      Je les ai fait cuire au four à (Broil) environ 15 minutes; très bon.
      Merci.

      Reg

      • — Reg on February 16, 2021
      • Reply
  • I’ve made these burgers a few times before and they never disappoint. The flavor is so good that I could eat them without any toppings! I appreciate that I can cook them to well done and they still come out juicy. With things as they are, I’ve limited my trips to the grocery store and all we had in the house was whole wheat bread, so I made the burgers with them. The burgers were still juicy, but they did not keep their shape as well as when I make them with white bread. Also had to use a bit more milk to get the right consistency for the panade. I will stick to white bread from now on. Try it, Jenn does not disappoint with this recipe either!

    • — Christine on February 7, 2021
    • Reply
  • These burgers are really excellent! They’re full of flavor, very juicy, and quick to assemble.

    I don’t have a grill, so I cook them on my gas range and pat dry to get rid of excess grease. Since I have a small family, I also fraction the recipe. A pound of meat still makes 4 good-sized burgers.

    • — Caly Konschewitz on February 4, 2021
    • Reply
  • What an amazingly tasty burger. One of the best I have ever tried. Thank you.

    • — Mehran on February 4, 2021
    • Reply
    • Oh forgot to say that I mixed half kilo of lamb mince with half kilo of beef. It worked great. I put the mixture on wide skewers and BBQed them on open fire. Incredibly juicy and tender…. everyone in my family loved it. Looking forward to doing it again.

      • — Mehran on February 4, 2021
      • Reply
  • This is meatloaf, give me a break

    • — Matt Mc on February 2, 2021
    • Reply
    • YES!! I wish I saw this before I cooked! Not even a very good meatloaf!

      • — James M on February 19, 2021
      • Reply
  • My absolute go to burger recipe! I’ve made it so many times now, I have it memorized. The mixin’s make it so tender and juicy. Best burgers!!!

    • — Amy on February 2, 2021
    • Reply
  • We normally aren’t burger people, but we had purchased some local grassfed beef, and thought this would be a perfect time to try it. What a great idea, adding the milk and bread to make them juicier. Brilliant!! The burgers were out of this world 🙂

    • — Terri Hall on February 1, 2021
    • Reply
  • Loved this.

    Used 2 lbs of lean beef and 1 lb turkey. Cooked it in an air fryer for thirty minutes at 360 and about 10 on side at 400 to brown. Added a single slice of kraft cheese singles with a little ketchup and it was devine.

    Honestly, was not expecting something to taste so good with such simple ingredients.

    • — Adam on January 31, 2021
    • Reply
  • these burgers taste better than any burger that I have ever tasted.(whether in restaurant or private home) I will never go back to making plain burgers again. Thanks for sharing your recipe Jenn. I look forward to making some of the other recipes from you.. Thanks again, Craig

    • — craig grunthal on January 31, 2021
    • Reply
  • This recipe is delicious! I have substituted ground turkey and it works great for that meat too. So juicy and super easy to make.

    • — Andrea on January 30, 2021
    • Reply
  • This is my go-to burger recipe. It always turns out tender and flavorful! I made no changes to the recipe – it’s perfect as is!

    • — Rachel on January 29, 2021
    • Reply
  • Terrific burgers! I’ve made them twice & love them!

    • — GKS on January 29, 2021
    • Reply
  • If you love a good burger, MAKE THESE BURGERS!! I will never buy a grocery store patty again. These are super easy to prepare and the few ingredients make all the difference in the world. Burgers are moist and flavorful…delicious! And if you are looking for a burger with an Asian twist, try Jenn’s Bulgogi burgers…amazing as well!!

    • — Ilse on January 29, 2021
    • Reply
  • Tasty burgers. Followed exactly though did cook a bit longer. Cooked two and froze the rest. Frozen ones grilled just as nicely. Nice to have ready in the freezer so make extra!

    • — Chriss on January 29, 2021
    • Reply
  • A panade really makes the difference. We started adding a cube of ice to the center depression during the first half of the grilling process and it really makes the patties even more juicy.

    • — Roline on January 29, 2021
    • Reply
  • You wouldn’t think a burger could taste THAT MUCH BETTER by just adding a few ingredients…but it can! Even my kids could recognize the difference and the Juicy Steakhouse Burger is now requested by name, often!

    • — Celia Millis on January 28, 2021
    • Reply
    • forgot to give it a star rating – definitely 5!

      • — Celia Millis on January 28, 2021
      • Reply
      • Pop up ads and request to rate this is annoying as hell. For that I give it a 👎

        • — Frustrated on February 8, 2021
        • Reply
  • This is now the only burger recipe I make. We used to think sprinkling the burgers with salt, pepper, and garlic powder was pretty good. Now my husband feels that the simple salt and pepper method is nearly inedible. Note: you can add cheese curds into the mixture as they soften but don’t melt on the grill! Super tasty!

    • — Tiana on January 28, 2021
    • Reply
  • Oh my goodness!! I can now stop searching for a good burger recipe. Made this recipe and LOVED IT. Thank you, Jenn!!

    • — Terry OConnor on January 28, 2021
    • Reply
  • I always make burgers this way now. This method lets you cook the burgers through without them drying out. They remain tender and juicy – almost foolproof, and very flavorful, too. I make and refrigerate the patties a day before summer cookouts. Throw together a few delicious sides from Jenn’s recipe archives and relax with your guests!

    • — Anita on January 28, 2021
    • Reply
  • Delicious burgers! Adding the extra ingredients to the ground beef made a huge difference. We grilled them this past summer at our back yard party and they were a big hit….people commented that they had a wonderful flavor and asked for the recipe.
    My son-in-law has been grilling them ever since!

    • — connie on January 28, 2021
    • Reply
  • These burgers are “Off – The – Hook” greatness! Burgers were very moist and tender.
    Prepared a double batch for a family gathering and the consensus was no more frozen burgers for burger night!
    The green onions were a perfect addition and not too spicy.
    Highly recommend this recipe for burgers.

    • — Rob C. on January 28, 2021
    • Reply
  • This recipe really is the best juicy burgers out there! Followed this recipe exactly as stated. Pressing the middle of the patties down was a new trick for me to stop my burgers for getting all puffy in the middle and not staying in a true burger shape. These were loved by everyone in the family!

    • — Susan on January 28, 2021
    • Reply
  • One day I thought I’d try a different burger recipe from the one I’ve used for the past 30 years, I came across this one and I’ve not gone back to my old recipe since! This is definitely a keeper and even my mum is a convert now! Thanks for all your delicious and easy recipes Jenn, so glad I found your site!

    • — Nicki on January 28, 2021
    • Reply
  • These burgers were wonderful! So juicy and flavorful. Definitely the way I will be making them from now on

    • — Pam on January 28, 2021
    • Reply
  • These have become my go to burger recipe! Delicious!

    • — Liz on January 28, 2021
    • Reply
  • These are hands down the best – my new go to burger recipe! Everyone gobbles these down!

    • — Linda on January 28, 2021
    • Reply
  • These burgers rival any high-end steakhouse burgers I’ve had in restaurants. They remain juicy and flavorful even when they stay on the grill a bit longer than planned. I like to make a double batch and freeze the patties separated by pieces of tin foil so we can just pull out a couple each time. You can even grill them from frozen. The scallions are not vital but definitely adds to the deliciousness.

    • — Karen on January 28, 2021
    • Reply
  • I have made these twice. The second time was by request from my boyfriend. They really are juicy and flavorful with no changes to the recipe. The idea of mashing white bread and milk was new to me. I used brioche as that was what I had on hand. We added our favorite condiments, served them with artisan buns and had these lovely burgers with frozen fries cooked to crispy. Yum.

    • — Rebecca Engen on January 28, 2021
    • Reply
  • These burgers are simply fantastic. The flavor is incredible in fact they are the best burgers we have ever eaten. Jen’s recipes are my go to when searching for something new and different. Her recipes are always spot on and my family thinks I’m the bomb. I get rave reviews whenever making one of Jens dishes. Simply stated, you can’t go wrong with these burgers!

    • — Lauren F on January 28, 2021
    • Reply
  • I make this burger on the grill in the summer with potato salad and corn on the cob. These burgers are juicy and as my husband says, “tasty!”. Keep the recipes coming, what a help it is to make new, flavorful recipes each week!

    • — Doreen Raddi on January 28, 2021
    • Reply
  • I thought I knew how to make burgers until this!! So moist! I reduced salt, omitted scallions and added parmesan cheese for our family.. Kiddos eat a whole burger!! (They are just six years old, so that’s kind of a feat!) Based off this and other recipes, I purchased your book. Thank you for making yummy, talk, v family friendly meals!

    • — Janna on January 28, 2021
    • Reply
  • This is, hands down, my go-to recipe for burgers. I follow the recipe exactly and have never had any variance in taste or texture. This one is a real winner!

    • — Maureen Rennie on January 28, 2021
    • Reply
  • Another winner from Jenn! This recipe made me turn the corner on buying preformed patties which always seem to turn out dry and lacking an enjoyable texture. The guaranteed moistness is worth the extra touch of effort. I tend to use substitutes like regular onion and garlic powder, and we’ve found we like a little extra seasoning. Since switching to these handmade burgers I’ve also started making my owns buns. Another score.

    • — Shelley on January 28, 2021
    • Reply
  • The burgers were delicious!! Had good flavor and were not dry. Great recipe.

    • — Asiya Siddiqui on January 28, 2021
    • Reply
  • My family loved these burgers! True to their name, very juicy!

    • — Sharon on January 28, 2021
    • Reply
  • These burgers have CHANGED my life! I used to rely on excellent ground beef and did nothing besides adding salt and pepper. I still use local beef, but these are so much better – really ten levels up! Thanks so much for the delicious, easy recipe.

    • — jane simon on January 28, 2021
    • Reply
    • Hi jeni , I absolutely love this burger it’s moist and juicy. I make this burger once a week with steak fries and I’m going to make this for some friends that are that I’ll be getting together with soon as the pandemic is over. Thank you for these awesome recipes.

      • — Esterina DiCerbo on January 28, 2021
      • Reply

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