Steakhouse Burgers
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No need to go out—these homemade steakhouse burgers are tender, juicy, and full of flavor thanks to a few simple tricks. Easy enough for a weeknight, good enough for company.
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—with garlic and scallions, this steakhouse-style burger recipe comes together in no time.
When my kids were little, this recipe made me a star among their friends. My daughter’s friend Allie nicknamed them “Segal Burgers,” and the name stuck. No matter how old everyone gets, they still ask for them! You can dress them up with condiments like ketchup, mustard, spicy relish, or mayonnaise, add a slice of cheese, or pile on caramelized onions—but they’ve got so much flavor on their own, you barely need anything at all.
“Best burgers ever! I served them on buns with cheddar, lettuce, tomatoes, and butter pickles, but I seriously believe they don’t need any dressing up—they’re that good.”
What You’ll Need To Make The Best Steakhouse Burger Recipe
- White Sandwich Bread & Milk: These two come together to form a simple panade—a soft paste that keeps the burgers juicy and tender. Use soft white bread with the crusts removed so it blends right in.
- Ground Beef: Stick with 80 to 85% lean for burgers that are juicy, flavorful, and hold together nicely.
- Garlic & Scallions: Add a fresh, aromatic boost that takes the flavor up a notch.
- Worcestershire Sauce & Ketchup: Bring in that classic steakhouse vibe with a hit of umami, a little sweetness, and just the right amount of tang.
- Kosher Salt & Black Pepper: Keep it simple—these basic seasoning bring out the best in the beef.
- Hamburger Buns: Go for soft but sturdy, and toast them if you like a little crunch to contrast the juicy patties.
- Jump to the printable recipe for precise measurements
Step-by-Step instructions
Step 1: Make the panade. In a large bowl, mash the torn-up sandwich bread and milk with a fork until you get a chunky paste.
Step 2: Add seasoning. Stir in the salt, pepper, garlic, Worcestershire, and ketchup until everything’s mixed together. Adding the seasonings to the panade first ensures they distribute evenly throughout the meat later without overmixing the beef itself.
Step 3: Mix in the beef. Add the ground beef and scallions (if using). Use your hands to mix just until combined—don’t overdo it. Mixing too much can compress the meat and make the burgers dense. Gently folding the mixture with your hands keeps the texture light.
Step 4: Shape the patties. Divide the mixture into 8 portions and roll into balls. Flatten into ¾-inch-thick patties about 4½ inches wide. (Keeping the burgers thick ensures a nice char on the outside without overcooking the inside.) Use a light touch when shaping the patties—packing them too tightly can make them tough. Press a little dent in the center of each one so they don’t puff up while grilling.
At this point, the uncooked burgers can be refrigerated for 24 hours or frozen for up to 3 months. Just pop them into the fridge to thaw overnight prior to cooking.
Step 5: Grill the burgers. Grill the patties for 2 to 4 minutes on the first side, until nicely browned. (Avoid pressing down on the burgers while they cook—it squeezes out juices and can dry them out.) Flip and cook a few minutes more, until they’re done to your liking. (The panade keeps them tender and juicy—even if you prefer your burgers well done—so they’re great for kids, grandparents, or anyone who’s not into pink centers.)
Pro Tip: While I never bother, you can use an instant-read thermometer to determine the doneness of your burgers. You’re aiming for 130–135°F for medium-rare, 140–145°F for medium, and 160°F for well done.
More Burger Recipes You May Like
Steakhouse Burgers
These steakhouse-style burgers are juicy, flavorful, and perfectly seasoned—sure to become your new go-to burger recipe.
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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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?
Thanks!
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)
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!