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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Hi Jenn,
First of all I Love your site, I’m going to make the burgers today first will the burgers turn out as good as Reviewers say if I use a Iron Skillet and use 92 percent Laura’s Lean beef, there is only me and John so I’m only making half the recipe. I have made several of your recipes all have been excellent. Burgers are my down fall also making one of your corn salads Thanks Donna Roanoke VA
Hi Donna, Thanks so much! The iron skillet is no problem at all — in fact, they’ll be delicious cooked that way. But I wouldn’t advise using lean beef if you can avoid it. They’ll still be good — the panade will prevent them from drying as much as they would typically — but for best results, I’d stick with 85/15. Hope that helps!
85/15 is lean. Extra lean is 90/10. Regular is 80/20.
They look good. I’ll update tomorrow after Dad’s Day. I’ll go a conditional 4 stars.
Delicious, juicy burger! It came out great and was very tasty. This is my new favorite burger recipe
Loved it! You have a fan for life! Our friends with a cattle ranch are taking it home to share!
Can I use whole-grain bread instead of white bread?
Yes, that’s fine. Enjoy!
The good-the meat had a nice flavor, the bad- the burgers stuck to the grill and crumbled apart while cooking. I sprayed the grill and lightly sprayed the patties. I don’t know- never had this happen before. The taste was good but the burger looked a mess.
I’m sorry to hear they stuck like that Ruth! Did you firmly form them into patties? Also, it could be that your grill was not clean enough (and that causes things to stick).
If you preheat your grill with lid down to 500+F, then clear out any big charcoal chunks from the side (use your spatula at a 45 degree angle) and the top of the grates, you’re all set. BUT when you lift the meat from the grill, start with the spatula at one side of the meat, lift it off the grill bar on that side with the spatula at an angle, repeat and work your way under the meat and you’ll ALLWAYS end up with nice grill marks and a whole piece or meat or burger, or salmon filet for that matter.
Finally – the burger recipe of my dreams. Tender, juicy and full of beefy, lip-smacking flavour, my family gobbled them up!
Can the patties be made ahead of time and sit in the fridge until ready to grill? Thanks!
Yes Jessie, you can refrigerate them for up to about 24 hours before grilling.
Hi Jenn, I plan on making these for my husband’s surprise birthday. Could I make the patties a day in advance before grilling or would you advise against this?
Yes Clare, you could refrigerate the patties for about 24 hours before cooking them. Happy birthday to your husband :).
I made these for my family last night & my dad said it was the best burger he has ever had. What a compliment! Thank you! This will be my go-to burger recipe from now on!
Hi, can i use oven and bake the patties instead of grilling it?
Hi Umairah, Yes, you can use the broiler in your oven. I’d place them on a broiler pan so the juices can drip down, and would flip them over halfway through. Enjoy!
Finally, the perfect burger recipe! I tried making them today and it turned out amazing. Thank you and bless you Jen for sharing.
Hamidah G.
The burgers are perfect! This is now my go to recipe for tender, flavorful burgers. I would give it six stars if I could.
The Juicy Steakhouse Burger was superb, juicy, tender, and very tasteful. I used 2 lb. of ground beef , because I was only making 4 burgers. Minimized the ingredients a bit…turned out wonderful.
Ok.
So every recipe I’ve made of this site was a delicious hit.
The burgers are amazing!
My 17m old LO ate one and was screaming for the next one!! :))
Thank you for existing and making time to post these recipes!
Thank you for sharing your recepie.
I followed your recepie according to your ingredients.
My friends enjoyed these burgers. They said they were very tasty. (–:) Truly is a 5 star recepie.
My religious friend asked if I can cook these burgers for 400 people at a conference .
How can i multiply the ingredients in this recepie ? Thank you so much again. (— ;
Wow, that’s a lot of burgers! You would just multiply the ingredients by 40 as this recipe makes 10 burgers. You can make them in batches and freeze them for up to a few months. Good luck with what sounds like a big project!
Can these be made in bulk and frozen? If so, how long do you think they can be frozen for?
Hi Talina, you can freeze these for a few months. Hope you enjoy!
BEST burgers I’ve ever made. EVER. Only substitution I made was white English muffin for bread. Many thanks!
How many days in advance can the patties be made. Just wondering with the milk in the recipe.
I am going to try these tonight. Couple of questions, would BBQ sauce work instead of ketchup, and do you think rocket and muenster or gruyere would be good for the cheese?
I am pre-emptively rating these a 5 star as I can tell they are going to turn out awesomely !!
Yes Tom, BBQ sauce would work well and I really think the cheese you use is a matter of personal preference. Hope you enjoy!
Been a chef/cook for 10 years- this is great recipe, I really like how it doesn’t use eggs- and utilizing old bread is a fantastic way to keep costs down.
I definitely have a salt problem and thus I used probably 2x the salt in the mix and S/P right before grilling. Also, these burgers are pretty wet and somewhat hard to handle, esp if cooking right after mixing, so I suggest using an old cooking technique of spraying the burgers directly then slapping (or nicely placing) on the grill.
***if you cover them… they will not come out pink for medium-medium/rare, the texture will be there perfectly, but color will be pretty much a consistent cooked beef dark grey. My restaurant will have them smothered in other goodies, so it’s fine by me.
I tested at home with a ribbed grilling pan over the stove and they came out great for home burgers!
Also, have left over mix? PERFECT recipe for meatballs- seared then added to a simmer red sauce over pasta.
Hey Jenn, a friend has highly recommended this recipe and I am eager to try it out soon. Will it be ok to use soy sauce instead of Worcestershire sauce?
Thanks!
Hi Javeria, While I’ve never tried them that way, I noticed another reader subbed teriyaki sauce for the Worcestershire and was happy with the results, so I think you could get away with it.
By far the most amazing burgers ever! Was looking for that steakhouse flavour and juicyness and you nailed it! Served my family these and my sister said oh my goodness these taste just like a really good restaurant burger and I was like BOOM! Exactly what I was intending to make!! Amazing recipe!! Thank you!!!
I will never make burgers any other way. Since my family tends to like burgers well done, I always had a problem with my burgers being too dry and too chewy. I followed this recipe and the burgers were amazing!! So flavorful, juicy and tender.
I do have a question, could I use ground turkey for this recipe as well?
Thank you!
You could, but have you tried my Grilled Turkey Burgers? They are much easier and so delicious 🙂
Can I cook them on a charcoal grill? That’s the only grill I have on hand. Please reply. Thinking of making this recipe by this Friday for my in-laws. Thank you!
Hi Jen, Absolutely — they will be even better!
Delicious burgers! They are so flavorful and come out perfectly every time. I don’t usually have sliced bread on hand, so I just use a top of an onion bun in place of the white bread in the recipe. Reliably delicious and requested recipe. 🙂
Dear Jenn,
Once again a wonderful recipe!!! great taste which all the family liked and very quick to make! Thank you so much for making our task of cooking a pleasure for all the family!!! All recipes which I have tried from you have been always very delicious and perfect!!! You are my favorite chef!!!! Ingrid
Thank you, Ingrid! So happy your family enjoyed them 🙂
Amazing!!! Just as written.
These are the best burgers!!!! This is now my standard-go-to hamburger. Perfection!!!!
These were the MOST delicious burgers I have ever made. I followed directions to a tee and they came out perfectly. It was all I could do to not have a second one. Thank you for such a great, easy to follow, recipe.
Made this on vacation with ingredients we had in our rental so had to substitute some kiko teriyaki marinade for worcestershire sauce and some lemon panko crumbs and some garlic powder, but everyone loved. We made at the end of the vacation the same way, and have used traditional recipe a few times since but with bread crumbs substitution. Thanks! Just liked your facebook page.
Made these this evening (but reduced the recipe by 1/3) and they were the tastiest burgers I’ve had in ages! Fab recipe – thanks for sharing! 5*
Sorry, I meant I reduced the recipe by 2/3 and used finely chopped onions instead of scallions. Also added cheese & fried onions as toppings – Yum!
Can I use wheat instead on white bread?
Hi Jen, Yes that’s fine.
What temperature should I set the grill?
Hi Lorie, I get mine as hot as possible, which is usually about 600°F.
How can I reduce this great recipe for 3 people?
Hi Jeremiah, You can easily cut the recipe by thirds, so I would make 1/3 of the recipe.
Your Juicy Steakhouse Burger was so tasty and good on the 4th of July. I had my husband make them while I was working on your Fresh Corn Salad and Marinated Shrimp. Another keeper recipe. Thanks so much!
Made this burger recipe for 4th of July. My three adult children and their significant others could not stop raving about them. I only omitted the scallions (none on hand) but served with Vidalia onion, tomatoes, lettuce and all manner of condiments which they said was unnecessary because the burgers were that good. Thank you for making me look and feel like a hero.
best burger I’ve ever had. hands down. no more whining at my house when we have ‘home burgers’!!!! A ++
thank you so much for the panade idea!my grilled burgers turned out perfect and so juicy:)i’m doing this for my baked meatballs,too and they came out much more tender.i am so appreciative of kitchen tips like this!it’s the little things that make such a difference!thanks again:)
Judging by all these reviews, I am eager to try these! I have 2 issues though: (1) my girlfriend and I do not like scallions… does the burger lose a lot of it’s flavor without them? (2) I don’t mind using minced garlic if I need to, but I currently have garlic “paste” on hand… I assume this would be fine?
Hi Eric, It’s fine to leave the scallions out, and garlic paste will work. Enjoy!
Hi Jenn,
I only have 80% beef. Should I add additional bread? Thank you.
Hi Karen, No need to change anything — 80% will work fine 🙂
I only have sirloin, would that be ok? Should I omit the bread?
Hi Chelsea, I would use it and keep the recipe the same. Please let me know how it turns out 🙂
I just finished grilling and eating those burgers and I have to say I was applauded for my efforts. They came out perfect and the taste was like nothing I have ever had. They were so juicy even when I made them well done for my wife. Thanks so much for a great recipe and an even greater website
Love these. Have served them at many BBQ’s and have received compliments every time. Thanks!
Made these tonight with 1lb ground beef and just 1/3 the recipe. I’ll eat anything and thought they were yummy. My husband, who is a bit more picky and has an appetite like a bird, took one bite, exclaimed how juicy it was, and requested I make them again. Made to recipe in a cast iron skillet and served with cheese on top on a pretzel bun and onion rings on the side
I enjoyed these burgers very much. I cooked 4 of the burgers and froze the other 6 patties for later. I used 1 tablespoon ketchup and 1 tablespoon sriracha chili sauce. It didn’t add any heat to me, but good flavor. I used the optional scallions. I cooked them on the stovetop. The burger was juicy. I will definitely make more of these this summer.
Made these tonight for the first time. Big hit with the family. Will become our goto burger recipe. Served them with sweet potato fries and a salad with https://www.onceuponachef.com/2015/04/greek-yogurt-dressing.html which were also very well received.
Will it make a difference if I use Whole Milk instead of Low Fat Milk?
Hi Becca, Whole milk is perfectly fine — probably even better 🙂
these truly r the best burger I have ever eaten yummy and so easy thank u
I have made this once already and am making them again tonight. I followed this recipe almost exactly with a few substitutions because it was what I had.
I used whole grain bread with the crust removed, I used dried chives because I didn’t have fresh, I added about a tablespoon of mustard powder.
This is by far the most amazing burger recipe I have ever made. Moist, perfect, full of flavor.
It also helps that my husband knows how to use a grill.
Outstanding. Adding suggested slice of butter to middle of patty really set it off.