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Steakhouse Burgers

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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.

steakhouse burgers

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

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

Replicate your favorite steakhouse burgers at home — these 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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  • I made this with ground round beef, Panko bread crumbs – instead of sliced bread, thinly sliced then chopped scallions sautéed in butter until translucent – instead of scallions, and then pan fried the burgers in peanut oil at medium high. I wasn’t careful about measuring the ingredients so I probably added more of the spicy ingredients than the recipe called for. We like our burgers well done. This was the juiciest hamburger I’ve ever eaten and they were not greasy. It was so good. I made too much and turned the remainder in to a meatloaf. It tasted so savory. The first bite reminded me of slow cooked beef stew. We will make burgers this way in the future.

    • — Jenny on October 12, 2023
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  • Awesome recipe! Just wondering if I can use ground Turkey in place of beef. If, so what do you recommend for a brand and what changes if any to the recipe?


    • — Nick on October 9, 2023
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  • Juicy even when cooked to well done! I used whole wheat bread since it was all we had & worked great.

    • — Liz on October 2, 2023
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  • What a Yummilicous Burger!!! I bought fresh 80/20 ground beef this morning and wanted to find a burger recipe to try. This recipe was so delicious!! I substituted garlic powder for the fresh garlic because I forgot it while mixing in the meat and also used multi-grain bread since that was all I had. I grilled the burger on the BBQ and it turned out so juicy and tender (medium rare). Next time I will make the burger patty more “firm” so it will not be so delicate when flipping on the grill. Can’t wait to use this recipe with guests!

    • — Janet Fricke on September 19, 2023
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  • Oh no. I had my doubts about mixing in milky bread, like are these meatloaf Pattie’s? Or burgers? They neither taste like good meatloaf nor a good burger. I had to feed them to the dogs, they’ll eat anything.

    • — Melody on September 8, 2023
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    • I think that may say more about your cooking skills than anything. These burgers are the bomb.

      • — Brittany on October 2, 2023
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      • I wholeheartedly agree! These are the best burgers I’ve ever made. My family loves them! And as much as my dogs would likely love them too, they’re too good to give to the dogs!

        • — Susan on October 6, 2023
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  • Made these tonight, as is, scaled down to 1.3 lbs for 3 people. Used Panko instead of bread slices. Onion burger buns—so good. Stovetop on buttered cast iron skillet 3.5 mins each side, med high. Incredible taste. My husband and 18 yr old son thought they were delicious. Thanks again for another great recipe.

    • — Andie on September 4, 2023
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  • Made these burgers today! My family loved them! Very juicy!

    • — M.G. on September 4, 2023
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  • Juicy melt in your mouth burgers! Tastiest most delicious burgers I’ve ever made. Thank you Jennifer for making my family happy. My 30 yr old son says nothing is as good as ‘my burgers’ (your recipe haha!)
    One TIP: Keep the ground beef in the fridge COLD til the last minute. I made mistake of leaving ground beef out and burgers fell apart when I assembled, my fault. LOVE THESE BURGERS!! yum… <3

    • — BronxBarbi on August 30, 2023
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  • These burgers are truly the best!! They have become my husbands favorite! All I can say is MAKE THESE!!

    • — Stacey Blaine on August 28, 2023
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  • These were very good but I felt they were a little too large. I still have four in the freezer but will probably remake into 6 patties. Delicious. Cooked on our Pellet stove.

    • — Christina Gibson on August 24, 2023
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  • Just made these for tonight’s bbq with family. I was concerned about some comments that they had a “meatloaf” taste & texture so I pan fried one to taste test. Absolutely delicious and no hint of meatloaf anywhere! LoL
    They’re chilling in the fridge and I’m confident they’ll get rave reviews from everyone. Thanks again for sharing your time and talents Jenn – this Canadian really appreciates you!

    • — Susan on August 13, 2023
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  • I want to make this recipe tomorrow…would Panko bread crumbs be an okay substitute for the white sandwich bread crumbs? If so how much would equal two slices of white bread?
    Thanks Jenn.
    PS: I’ll let you know how they turn out.

    • — susan priest on August 12, 2023
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    • Hi Susan, yes, you can use panko here instead. I’d guess you’ll need about 1/2 – 2/3 cup. Enjoy!

      • — Jenn on August 14, 2023
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  • What if you really just hate garlic? Any substitutes in various recipes?

    • — Candy on August 10, 2023
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    • Hi Candy, it depends a bit on the recipe, but shallots, chives or fennel can stand in for garlic.

      • — Jenn on August 11, 2023
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  • I split 92% fat 5lbs ground beef so I use 2 1/2lbs but don’t adjust the other ingredient measurements. I also add an egg because I’m a creature of habit. Also add some crackers to absorb the extra moisture since I use less beef. These come out amazing, everyone loves them, so tender. Will never buy premade again, thanks

    • — Vvvv on July 26, 2023
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  • Delicious burgers. Enjoyed and praised by my entire family. Definitely keeping this recipe for our grilling rotation.

    • — Emily on July 9, 2023
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  • Added 1/2 tsp chilli powder and 2tsp fish sauce to the mix for more flavour .

    • — Kate on July 9, 2023
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  • We loved this recipe! Super easy and delicious. Very flavorful! 😋

    • — Evelyn Daniels on July 8, 2023
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    • The absolute BEST burger recipe. I have been making these for a few years now. It’s the only way I make my burgers. Super juicy and flavourful every single time. Thank you!

      • — Olivia Hutchins on July 13, 2023
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  • LOVED these!!! Definitely the BEST burger I’ve ever made!

    • — S Garza on July 7, 2023
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  • Awesome burgers!!! I’ve yet to try one of your recipes that we didn’t like. I make a lot of your recipes as I have your two cookbooks 🙂

    • — Joanne on June 26, 2023
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  • These were delicious. The only thing I would change is MAYBE make 9-10 instead of 8. Delicious!

    • — Christina Gibson on June 20, 2023
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  • Such a wonderful burger recipe! We loved this, thanks for posting. 🙂

    • — Shirley M Andersen on June 18, 2023
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  • These were amazing. I scaled the recipe from 8 to 3 burgers and they turned out great. I can’t wait the try your Bulgogi burgers next! Thanks for such a terrific recipe!!

    • — Sally on June 3, 2023
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  • Thanks for generously making your recipes available – we enjoyed so many that I bought your book I still use your website especially when traveling. Would you please consider adding notes to your recipes regarding which salt and which kosher salt you use? There is such a difference in saltiness between them. I know it is probably in these comments somewhere but I don’t always have time to search. Thank you!

    • — Robin W on June 1, 2023
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    • Hi Robin, I’m thrilled that you enjoy the recipes so much! And when a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. And in terms of brands, I use La Baleine table/fine sea salt and Mortons kosher salt. Hope that helps!

      • — Jenn on June 2, 2023
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  • It was a hit at my Memorial Day dinner! And it worked well using Schar gluten free bread!

    • — Mary Jo Beeman on June 1, 2023
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  • Last night made a meat loaf with this recipe. Baked at 350 for 1 hour. OMG so good. Definitely will do burgers.
    Thank you for this recipe.

    • — June on June 1, 2023
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    • Ooohhh…I’ll bet that was delicious! 🙂

      • — Shirley M Andersen on June 18, 2023
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  • We absolutely loved the flavor, but didn’t like the texture. I’ll try without the milk and bread next time, assuming that’s what affected the texture. I love every recipe of yours I’ve tried. And I love the simplicity of your instructions and pictures. Thanks so much for sharing!!

    • — Diane N. on May 31, 2023
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  • We used the recipe to make sliders and they were fantastic!

    • — Shannon Sweeny on May 29, 2023
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  • These were incredible! I used GF Bread and it worked out great. Thank you

    • — Stefany on May 29, 2023
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  • Jenn… thank you again for another stellar recipe. It is a big hit at my cookout today

    • — Bev on May 28, 2023
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  • Delicious !
    Every time I make burgers regardless of the recipes, my burgers puff up like a balloon. I always push down on the center before putting them on the grill.
    Still keep getting puffy pillows. ???

    • — Steve Isdepski on May 28, 2023
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    • Glad you like them! I suspect you may not be making a deep enough indentation in the uncooked burgers. I’d press down a little harder next time.

      • — Jenn on May 31, 2023
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    • Hi, Steve. I hate getting “pillows” too and making the indentation seems like too much work for me esp. when making two pounds of ground beast(we used ground bison for ours) My solution for this 21st century dilemma is to poke a hole right in the center of the burger… no more pillows…. happy grilling… I make mine in a large frying pan, two batches. Lots of caramelized onions on the top…😎

      • — Britanny on June 1, 2023
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  • Could I used minced onion in place of the scallions since I don’t have any on hand? If so, how much should I use?

    • — Brionda on May 28, 2023
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    • Sure, Brionda – I’d use about 2 tablespoons.

      • — Jenn on May 29, 2023
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  • I started making these a couple years ago. They really are the tastiest homemade burgers I ever had. Follow the directions….it’s that simple.

    • — Jamie Kincaid on May 28, 2023
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  • The best burger recipe ever! Everyone at my backyard cook-outs scream for the recipe. :^)

    • — DopplerDan on May 27, 2023
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  • You will not find a better burger on the planet!!
    Every time I make them I get compliments.
    There are only 2 in our family. I cook 2 burgers and vacuum seal packages of 2, so we always have burgers on hand.

    • — Del on May 27, 2023
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    • Another favorite! My family loves every recipe I’ve ever tried on your site. Thank you!

      • — Farrah on May 27, 2023
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  • Which are better as meatballs: this recipe or your meatball recipe?
    I want to do cocktail size meatballs in a delish sauce

    • — Joni antweil on May 18, 2023
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    • Hi Joni, I’d go with the meatball recipe. 🙂

      • — Jenn on May 19, 2023
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  • These are the BEST. The only recipe I ever make now and everyone raves over them.
    Always make big batch and freeze like you advise and they are sooo good, maybe even better than fresh.

    • — DeeDee on May 15, 2023
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  • Delicious! The only hamburgers my family requests!!

    • — Carol on May 5, 2023
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  • How much of the ingredients would you use for just making one burger?

    • — Carlie Rex on May 3, 2023
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    • Carlie, I’m not sure about the amount of each ingredient you need for one burger, and my math isn’t quite good enough to help with that – sorry! If it helps at all, you could make the full (or even half) recipe and freeze the uncooked burgers. They freeze beautifully!

      • — Jenn on May 3, 2023
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  • White sandwich bread?
    Does anyone actually eat that anymore?
    Could you offer another filler?
    Maybe panko or even whole wheat bread crumbs..
    Thx so much

    • — Barb on April 21, 2023
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    • Hi Barb, Any kind of bread will work here. Hope you enjoy!

      • — Jenn on April 22, 2023
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    • Hi Barb, I am making these for the first time and am just going to use some leftover hot dog buns. I think panko might be too crunchy.

      • — Jeanne on May 27, 2023
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  • These are the only hamburgers we make! So delicious! It’s only two of us so I vac seal the extras to freeze. I recommend 100% Yummy!

    • — Megan Livingston on April 17, 2023
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  • These burgers are so delicious! Definitely my go to. Would this recipe be okay to make ahead and freeze for future use? Thanks!

    • — Christine on April 12, 2023
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    • So glad you like them! And, yes, you can freeze the uncooked patties. See the bottom of the recipe for freezer-friendly instructions.

      • — Jenn on April 12, 2023
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  • Hello again, Jen! After looking on the web, it seems that perhaps kosher salt is always coarse? Having the label indicate Kosher Salt, with the word “coarse” as a descriptor beside it, it seemed to me that there was actually a choice of types, but I could find no indication of that in my search. So I went ahead using the coarse kosher salt I have on hand — the burgers are now in the freezer, ready for our family feast. Did I make the right decision? Hopefully I won’t have to redo them!! Thank you for your advice & encouragement!

    • — TL on April 6, 2023
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    • Hi TL, whether the label says kosher or coarse salt, either is fine. 🙂

      • — Jenn on April 6, 2023
      • Reply
  • Hi Jen! To avoid a trip to the store to purchase white bread, may I substitute rustic rosemary bread or brioche buns or very thin-sliced 3″ square whole wheat bread for the panade?
    If so, which bread would be best & what amount of cubes would be equivalent to the necessary amount? Also, the meat I have is 90% ground sirloin — will other changes in the recipe be required because of this? We’re all looking forward to feasting on your Steakhouse Burgers. Thank you for your ever-ready expertise & advice, which is much appreciated.

    • — TL on April 5, 2023
    • Reply
    • Hi TL, Yes, I’d probably go with the whole wheat bread, and guesstimate you’d need 1 – 1 1/2 cups of chopped bread. And you can use the sirloin without making any other changes. Hope you enjoy!

      • — Jenn on April 6, 2023
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  • Followed the recipe, came out looking very gross

    • — Sean on March 28, 2023
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  • Excellent! I used kosher salt and could have gotten away with 1.5 teaspoons. Also, I grilled my burgers and the flavor and texture was excellent. The recipe really doesn’t need cheese as the flavors are bold. Overall, this is a reliable recipe.

    • — Cleo on March 3, 2023
    • Reply
  • 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
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  • 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
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    • 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
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    • 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
    • In your opinion. I personally prefer this recipe and think like many they are the best burgers. Keeping something true to its original form doesn’t make it better! We progress.

      • — Cassie on June 26, 2023
      • 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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