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Steakhouse Burgers

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Steakhouse Burgers

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This is the ultimate burger recipe. The burgers 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. This burger recipe has 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.

If you don’t feel like firing up the grill, smash burgers are a great indoor alternative. Or, if you’ve got ground turkey on hand (or are avoiding red meat), skillet turkey burgers or grilled turkey burgers are both quick to pull together and packed with flavor.

What You’ll Need To Make Steakhouse Burgers (The Ultimate Burger Recipe)

burger recipe ingredients

Step-by-Step instructions

Begin by making the panade. In a large bowl, mash 2 pieces of white sandwich bread (cut into small pieces) and 1/3 cup milk together with a fork until it forms a chunky paste.

panade or bread and milk paste for burger recipe

Add 2-1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 3 minced garlic cloves, 1-1/2 tablespoons Worcestershire sauce and 2 tablespoons of ketchup.

adding seasoning to panade for burger recipe

Stir until well combined.

seasoned panade in mixing bowl

Add 3 pounds of 85% lean ground beef and 3 finely sliced scallions (if using).

adding ground beef and scallions to panade

Mix everything together until just combined.

meat mixture for 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.

burgers ready to cook on baking sheet

Grill the burgers 2 to 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. 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 who just prefers their burgers well done.

burgers on the grill

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Steakhouse Burgers

This is the ultimate burger recipe. The burgers are packed with flavor and reliably juicy, even when cooked to well-done.

Servings: 8
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes


  • 2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
  • ⅓ cup milk
  • 2½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1½ tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 3 pounds 80 to 85% lean ground beef
  • 3 scallions, white and green parts, 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 ¾-inch patties about 4½ 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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  • Question— can you use any liquid for the panade, or must it be milk? I was thinking that mushroom broth would be delicious… but maybe it’s not fatty enough on its own?

    • — Melissa on January 10, 2023
    • Reply
    • Hi Melissa, mushroom broth would be fine – enjoy!

      • — Jenn on January 10, 2023
      • Reply
  • Don’t add the salt. Recipe calls for way to much salt

    • — Candace Earl on January 7, 2023
    • Reply
  • I have added this to my recipe software as a Base meal, rather then a Main Course, as I use it in almost every recipe that has a hamburger patty.

    • — BlarneyTalker on December 22, 2022
    • Reply
  • First, as a business owner constantly dealing with online reviews, I note that ALL of your recipes are rated 5 stars – even with plenty of 1-star comments. So I appreciate your recipes but always check the 1-4 star comments.

    With this recipe, you can’t add milk and bread to burgers without getting a meatloaf or meatball texture. A juicy burger requires fat. The best mixture is simply 1 part ground pork to 3 parts 80-85% ground beef. A good burger requires nothing else except seasoning AFTER it’s put on heat.

    Better than grilling, a burger in a ball shape dropped into a hot (almost smoking) cast iron skillet, smashed flat, seasoned, turned once, and seasoned on the other side, is going to be juicy and flavorful if it’s not overcooked. The texture remains true, without reducing an otherwise great piece of meat to that of a slice of fried meatloaf.

    • — Suzanne H on December 16, 2022
    • Reply
    • Sounds like you should start your own food blog instead of hijacking someone else’s with the way *you* make burgers. If you didn’t like the texture, just say that. No need to post a passive aggressive “here’s how I would make it because I’m so culinary and skilled” comment.

      • — Megan on December 16, 2022
      • Reply
    • Suzanne, The tone of your comment is really unpleasant! Why would you do this to a stranger? Some opinions are better kept to ourselves.

      • — Tina Poulson on December 25, 2022
      • Reply
  • This is now our go-to recipe for hamburgers. Always moist. Guests ask for the recipe!

    • — Marcia on December 10, 2022
    • Reply

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