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 don’t normally comment or rate online recipes, but this one I had to. I made these burgers for the first time 2 weeks ago when we could finally break out our BBQ and my husband loved them so much he’s asked for them again and again, so this is the 3rd time we’re having them in 2 weeks, hah. We always have our burgers well-done, so the fact they’re still juicy and delicious is such a bonus. What a fantastic recipe, so glad I stumbled upon it!
Jenn, another home-run! Tastiest, juiciest burgers ever, and we like them well-done. I used grass fed 80/20 and Montreal steak seasoning in place of salt. Otherwise followed to a tee, grilled over a briquette fire. Topped with Tillamook sharp cheddar, iceberg, sliced tomato, pickle slices on toasted sesame buns. MARVELOUS 😘👌
We made these and they’re amazing. Every recipe Jenn shares is amazing.
Wonderful burgers, juicy, tasty and melts in your mouth. My husband raved about them, a must do on this memorial day weekend
Flavor is top notch, burgers fell apart but i liked it as the smash burger type anyhow, Thank You
Best burger I ever ate. Thank you for this recipe @onceuponachef.com!
Love this recipe! Very tasty and juicy and all the family loves them!
Made these tonight with a 50/50 ground pork ground beef mix and they were delicious!
Used this exact recipe, twice now and turns out perfectly! This is a killer recipe and full of flavor! Thank you!
This was so good! I have never, ever liked my home-made hamburgers. I would just have them in a restaurant as I couldn’t ever get it right. I got it right now! This was the best hamburger I ever made.
I made this, without the bread and milk, and they were still juicy and very flavorful. I added a bit of Dijon mustard. I will definitely make these again, yummy.
My partner declared this the best burger he has ever eaten. A Slam Dunk with everyone in our household! Thanks Jenn
Adding this to the favourite list at our house!!!
I’ve been making this recipe for a few years now- A real hit and everyone loves these burgers!!- I’ve been asked a few times for the recipe, but I won’t give it up
OH- and I also make a bunch of them and freeze them- I stack them between parchment paper so they don’t stick together-
Sounds like meatloaf. I will definitely give both a try
Makes a great meatloaf…just add a couple of eggs, mix in well so it will hold together.
So yummy. A keeper. Made the full amount and froze those we didn’t cook. Moist, flavorful, yum!
Burgers fall apart on the flat top. Good recipe for sloppy Joe’s
Found out i have gluten sensitivity so tried it with gluten free bread and added slightly more milk to compensate for the GF bread. Added a tbsp of tomato puree too. Turned out great. Family love both GF and non-GF versions. Thank you for a fab recipe
I made this, but omitted the salt and pepper, still tasted great !
Made this tonight for dinner. It was everything it promised. Moist, tasty and easy to make. I grilled them outside and they stuck a little to the grill, but just left crumbs behind. Next time I will leave them on a bit longer as I do like a little char on my hamburger. All in all a great success. Thank you!
Great recipe! I used panko crumbs and a splash of milk alternative and they turned out great! Would use/make this again.
Amazing burgers! It was my first attempt at making burgers from scratch. I chose your recipe because I had all the ingredients. I was a bit skeptical at how they would taste because your recipe has the fewest ingredients compared to other recipes. Both my girls & I loved the flavor & how juicy they were. Thanks!
I love your recipes, however, with a family of 2, I would love the option of adjusting the recipe in half. I am not certain how to manage that in all cases.
Is there a way by which the viewer can have that option?
Thank you.
Estelle
Hi Estelle, so glad you like the recipes! As of now, unfortunately, there is no way of scaling the recipe/ingredients based on the number of servings. I will add that to my list of new features to potentially develop. Thanks for the suggestion!
So I followed it exactly and would say save it for meatloaf or meatballs. We prefer straight plain (80/20) beef burgers seasoned before they hit a hot grill.
Any suggestions for frying them instead of the grill?
Hi Donna, You can make these in a grill pan on the stove or broil them in the oven. (If you broil them, just place them on a broiler pan or rack so the juices can drip down.) Cook time should be about the same. Hope you enjoy!
This is my go-to for my kids. I make them on a grill pan and adjust to 2 lbs of meat, but I get 16-18 slider size burgers. Served up on Hawaiian slider buns, they’re perfection!
I have made these burgers in the past and loved them. However, now I am cooking gluten-free. Is there a gluten-free substitution for the white bread? Would gluten-free bread still keep the burgers tender and juicy?
Thanks.
Yes, gluten-free bread is perfectly fine to use here (and glad you like them)!
Anxious to try, but can the meat mixture be prepared a day in advance?
Sure, Cheryl, that’s fine. Enjoy!
Hi Jenn. My grill is still packed up for the season. How do you recommend cooking them without a grill? In a heavy skillet? Thanks!
Hi Silvia, You can make these on a grill pan on the stove or broil them in the oven. (If you broil them, just place them on a broiler pan or rack so the juices can drip down.) Cook time should be about the same. Hope you enjoy!
Could I omit the ketchup due to a child’s food allergy to Tomatoes. Thanks
Sure, Bill, that’s fine. Hope everyone enjoys!
Jenn I just made the ‘Segal Burgers’ from your first cookbook and had to come here and leave a review. Oh my goodness! They were juicy, tasty, and the best burgers I have ever made at home. Being in Maryland it’s a bit cold to grill out today so I made them on a cast iron pan on the stove. This will be my go to burger recipe for the future. I am cooking through your first book. Excited to make the best thing.
Thank You so much for sharing your recipes.
Did not enjoy this one unfortunately, followed recipe to a t, not lots of flavor just garlic n pepper, it was very dry
This is truly a great recipe! I’ve tried so many things when it comes to juicy burgers. This will be my go-to from now on. However it’s based on 3 pounds of burger. I used a pound for a test run. Good thing I’m a mathematician! I’m working with .83 TBS of this and .66 TBS of that lol
This is the best home made hamburger recipe I have ever made! So juicy and they don’t shrink.
I use brown bread and finely chopped red onion and its perfect every time. I make up large batches and freeze the patties for later, always taste fresh and yummy. Thank you so much for this recipe!
LOVE these burgers!! Been making for a few years now. Usually cut recipe in half for the two of us unless we have company. Always a hit. Great on toasted Publix French buns with havarti cheese and mustard.
Question. I have your new cookbook and want to make the chorizo style burgers. My grocery store was out of ground pork but did have chorizo, so I got ground beef and chorizo. My question is should I still add some of the spices or will it be flavorful enough with the chorizo?
Hi Stephanie, You can omit some of the spices as the chorizo will add a lot of flavor. Just make sure the chorizo is raw (and not smoked). Hope you enjoy!
This are my go-to recipe. It is so delicious. I am having my son mix this up and make a meatloaf right now instead of burgers, but make no mistake, these are the best burgers.
There is absolutely no reason to add bread as a filler to a burger – disgusting.
No need in rating her recipe at a 1 star if you didn’t make it. Your input isn’t needed here.
One would refer to the milk/bread mixture as a panade, and very useful for helping ground beef stay moist and tasty while cooking. Best burgers in town with this recipe. Try it! You may like it, @Meatloaf!!
But have you tried making them or you’re just leaving negative comment just because… because I’ve made this several times and it’s seriously one of the best.
The best burgers I’ve ever made! The family asks for them often
Seriously, one of the best burgers I’ve ever had. I added 1 generous tsp of English Mustard as well as Parmesan and used finely diced Red Onion instead of scallions and they were top class.
So good ….. this deserves more than 5 Stars. Loved the flavor and it was juicy.
I did add a pinch of Adobe to the top before grilling (it’s a Puerto Rican thing …LOL)
Definitely one of the juicest burgers I ever made. I even made low carb (estimated at about 4 carbs) instead of using a burger bun, I wrapped it in lettuce…. Made a video of me doing it… https://youtu.be/wLf-3GFwxwI
GREAT RECIPE!!
OMG this was amazing!!
You weren’t kidding when you said these are THE BEST steakhouse burgers! Wow! So unbelievably tasty, moist and easy to make. I didn’t have any green onions or white sandwich bread so I subbed them for about a 1/4 of a yellow onion and tore off the soft parts of a whole wheat burger bun I had, and still came out great. I froze the rest and am excited to eat them on a rainy day. Thank you for this delicious burger recipe!
I have been looking for the perfect burger for many years. This is the best, moist and tasty. My quest for the perfect burger is over.
OMG! The only burgers to make. They NEED bread … my Hungarian grandma made garlic pork burgers this way!! And I’m a French chef!
Thank you Jenn (from sunny Singapore) for this amazing recipe- we love it! I wanted a homemade recipe (so tired of commercial burgers), and your recipe yielded such moist and delicious burgers. Will check out more of your other recipes🤗
My new favourite burger recipe. Turned out very juicy and flavourful. Me and my very picky son absolutely loved it!!
The absolute best burgers I have ever made & I have tried many different methods
One of our favorite burger recipes! Always a hit when we host a bbq.
These are awesome! I’ve made them several times for cookouts and always get compliments. They are a favorite in my household!
I make this burger recipe all the time and my family loves it. Just wondering if anyone has made sliders instead of full size burgers, and if yes, how many sliders the recipe yields?
Hi Trena, So glad you’ve enjoyed these! For sliders, this should make 18 – 20 burgers. LMK how they turn out!
Absolutely delicious! Juicy, flavourful and they look delicious as well. Will definitely make again.
Will do! Plan on making these this weekend 👍🏻👍🏻👍🏻!
Just made this for dinner. The husband devoured his burger (so did i, just slower!). Definitely keeping this recipe. Thanks!
Absolutely delicious. My husband told me to throw out any other recipe for burgers and just use this one. Considering that one of those recipes was his, that’s saying something. Thank you!
This was just ok. More like meatloaf than a burger. Next time it is just salt and pepper fo rme.
Amazing burgers!!! Turned out really juicy!! Thanks for the recipe!!
WOW! I’m not one to post a review, but I am overcome with appreciation for how wonderful these burgers were. So moist, so flavorful, so deliciously perfect! Will never make burgers any other way, moving forward.