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 bread and butter pickles, pickled red onions or 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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Hi! Kids are home from college and trying to find things to make…. my son, who is learning how to cook, made these last night. They were AWESOME!!! This recipe is a keeper! Thanks for sharing the step by step pictures, too. Super helpful for a newbie cook!!
If I want to only use 1lb of ground beef, what would you recommend for measurement?
Hi Krista, I’d just cut all the other ingredients by 2/3. Hope you enjoy!
Hi! I just made the paste and then realized I only have 2 pounds of ground beef! Would it be ok if I put all the paste in 2 pounds of ground beef or will it be to strong? I know I could cut it into 2/3 but hate to waste it! Thank you!!!
Hi Dana, I would cut it by 1/3. Hope you enjoy the burgers! 🙂
Excellent burger recipe – thank you so much!!!
I’m rating this solely based on my whole family’s opinion. We hated it. This is obviously for those of you who like Worcestershire sauce. I followed the recipe to the letter and found the meat to be too fatty (although the rest of the family thought that it wasn’t) and the taste of the sauce was way too strong. I also expected the hamburger to be much juicier. For me it just turned out to be an unsuccessful experiment.
Maybe you are not very good cook. They are easy and extraordinary.
Liza,
I didn’t have worcestershire sauce and replaced it with soy sauce and they came out phenomenal.
I agree with Robert, these are extraordinary and fool proof.
Hi Liza, I would have another try.
When it comes to cooking I’m as useful as a 1 arm paperboy. I followed the recipe exactly and come out perfect and juicy the worch sauce was not overpowering.
Trust me these burgers are rippers.
Steve
They were delicious. So tender. Had to cook them for more like 8-10 min on the first side! Will definitely cook them again.
Delicious, juicy and easy to make!
Well done
And thank you.
Excellent, I have never enjoyed a burger as much as this one. I was so happy with it. Even my husband loved it. Thank you so much.
good!
These burgers were amazeballs! Cut the recipe down to 1/3 and made four patties. This will be my go to recipe for the most delicious and juiciest burgers. May try bbq bbq sauce instead of ketchup next time as noted in a previous review.
Thank you!
Oh my gosh!!! These burgers were as good or better than any restaurant burger we have ever had. I followed the recipe to a tee! This is a keeper for sure!! Thank you Jenn.
I don’t eat white sandwich bread, so I don’t really want to buy a whole loaf just for this. Could I substitute panko bread crumbs? How much would I need?
Hi Alexandra, bread crumbs should work here. I’d guesstimate you’d need about 1/2 – 2/3 cup. Hope you enjoy!
OMG these burgers were the best! Juicy and so flavorful! Thank you for a great go to burger recipe!
Great question! I was wondering the same thing as I have bread crumbs but no bread available.
Ask your neighbor for a couple of slices . She will be very happy to be able to help you!!!! Jijiiij. We do not have milk. I when to my kind neighbor for help.
Fabulous burgers! So juicy and flavourful. Family loved them. Wouldn’t change anything. Love your recipes Jenn.