Steakhouse Burgers
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Replicate your favorite steakhouse burgers at home — these are packed with flavor and reliably juicy, even when cooked to well-done.
Who doesn’t love a big, tender, and 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 hamburgers. While it’s possible to grind your own meat or ask your butcher for a special blend, 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 recipe has made me a star among my kids’ 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
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.
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.
Stir until well combined.
Add 3 pounds of 85% lean ground beef and 3 finely sliced scallions (if using).
Mix everything together until just combined.
Divide 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.
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.
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Steakhouse Burgers
Replicate your favorite steakhouse burgers at home — these are packed with flavor and reliably juicy, even when cooked to well-done.
Ingredients
- 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
Instructions
- Preheat the grill to high heat.
- 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.
- 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.
- 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.
- 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
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- 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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I was looking to make something different for my burgers. I found this recipe and thought it was interesting. I made 2 batches. Everyone loved them. So glad because I still have 16 in the freezer for the summer.
So yummy! We just got a Blackstone grill, and I’ve had a tough time converting. I made these burgers tonight, and people went for THIRDS!!!!! I will never go without that panade again! Thanks for teaching me something new! Bon appetite, friends!
Let me preface this review by saying I don’t like burgers – too chewy, too greasy, too dense. Not these burgers! I made the one pound recipe posted by a reviewer and it was so delicious. Topped it with bacon and blue cheese on a crusty roll and it was moist, flavorful and tender. Another go-to recipe from Jenn when you need inspiration and don’t want to spend hours thinking about what to make for dinner. Quick and easy and tasty, made four nice sized burgers.
You’re the best. I have been searching and trying burger recipes for a long time and now I have found the winner. My fussy eating family said my burgers were never as good as store bought but not now. We all love these. Thanks very much. 🙂 Mags
I LOVE this recipe! I added a little bit of liquid smoke, and used garlic powder rather than fresh. So incredibly moist! I’ll never make burgers without a parade again!
Thanks very much for this delicious recipe
Amazing recipe. The burger turned out so moist and delicious. My 3 children loved it! Thank you!
Would you be able to use whole wheat bread instead?
It’s due to an allergy to enriched flour.
Yep 🙂
Ingredients for 1 lb of hamburger meat?
Hi Vera, Another reader generously shared the ingredient amounts she used for 1 pound of ground meat (please keep in mind that I haven’t checked her math). 🙂
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
Hope you enjoy if you make then!
I made these using one pound of ground beef (thanks to the reviewer who posted) and they were amazing! Hands down the best burger I’ve ever had. Wouldn’t dream of making them any other way! Delicious
Her math was great! I make them all the time with 1 lb of ground beef. They are delicious!
These burgers are amazing. Just as good as most of the reviewers say. Super Juicy and delicious.
Excellent.
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.
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 !
So glad you like these and I’m sure people will appreciate the tip about freezing the caramelized onions!
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.
LOL – so glad you like them!
I don’t grill. Can I make this recipe either by pan frying or broiling?
Thanks!
Kim
Yep – hope you enjoy!
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!
So true about the recipe binder. 😊Everything I make from this site is fantastic!!
What if im frying them vs grilling?? Time wise?
Hi Krystle, Timing should be about the same as the grilling method. Hope you enjoy!
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
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!
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.
What an amazingly tasty burger. One of the best I have ever tried. Thank you.
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.
This is meatloaf, give me a break
YES!! I wish I saw this before I cooked! Not even a very good meatloaf!
Maybe don’t comment if you haven’t actually made them.
So….you didn’t actually make them but you’re leaving a negative review because you don’t agree with the ingredients?
Don’t review recipes you haven’t made.
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!!!
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 🙂
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.
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
This recipe is delicious! I have substituted ground turkey and it works great for that meat too. So juicy and super easy to make.
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!
Terrific burgers! I’ve made them twice & love them!
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!!
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!
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.
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!
forgot to give it a star rating – definitely 5!
Pop up ads and request to rate this is annoying as hell. For that I give it a 👎
Rate the recipe not the website!
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!
Oh my goodness!! I can now stop searching for a good burger recipe. Made this recipe and LOVED IT. Thank you, Jenn!!
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!
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!
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.
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!
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!
These burgers were wonderful! So juicy and flavorful. Definitely the way I will be making them from now on
These have become my go to burger recipe! Delicious!
These are hands down the best – my new go to burger recipe! Everyone gobbles these down!
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.
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.
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!
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!
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!
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!
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.
The burgers were delicious!! Had good flavor and were not dry. Great recipe.
My family loved these burgers! True to their name, very juicy!
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.
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.