Steakhouse Burgers
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
- Southwestern Cheeseburger Sliders
- Best Grilled Chicken
- Smash Burgers
- Beer-Braised Bratwurst & Onions (“Beer Brats”)
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Your burger recipe is really good! The bread pieces tasted so much better than bread crumbs. I also threw in some jalapeños for some heat. We’ll definitely make these again.
Thanks!
Awesome and juicy! I reduced the salt to 1.5tsp but that’s just a preference thing. The panade is such a great idea! Thx
I’m not sure how my son was able to taste these delicious burgers given that he inhaled them.
These burgers are delicious! When’s my grandkids spend the night, this is the meal they ask for. You will not be looking for another burger recipe!
I’ve used essentially this same recipe before and it turns out really tasty but for my tastes it is more like a meatloaf burger than a burger. I just add some butter to the burger and use 90% lean ground beef and they turn out great.
These burgers were surprisingly flavorful! I followed the recipe but used whole milk and minced garlic in the jar as it was what I had available. The only modification I made was the addition of one egg which I added after the other ingredients were mixed into the hamburger. I also did not use scallions & the meat mixture was 74/26 because it’s what we had on hand. The trick, I think, is not to overwork the meat. This is hard to resist but less is better in this instance and it will minimize the risk of crumbling, dry patties. The indentation in the center is a must. I made the patties and let them firm up in the refrigerator a few hours before grilling. I admit, I had low expectations of the finished product because the mixture looked very bland but they were delicious and tasted just like what you get in a smokehouse restaurant .
Hamburger crumble two times running……wah! Never again…….do a zero count??
Just tried this and it was delicious! Thanks Jen!
The best burger I have made. To make them really special I used Brioche rolls from Wegmans.
Loved these and will only make them this way from now on. I did make some additions: substituted 1 Tbsp. siracha for one of the Tbsps. Of ketchup. Scaled down to 4 servings and added 1/4 lb. hot Italian sausage (1 link) & 1/4 c grated sweet onion instead of scallions. Next time will add some fresh chopped herbs.
So you pretty much changed the recipe. How long did you cook these burgers to accomodate the raw pork sausage?
This is like meatloaf, not a burger in my opinion.
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!
Casting my vote here, for my favorite burger recipe. Once I tried this, I will never go back to bland or boring ground beef again. Thanks for a great recipe. =)
Same basic ingredients I use for meatloaf except I add an egg. Always comes out delicious.
Can the patties be frozen?
Yes, Anne, they freeze nicely.
My husband loves eating juicy burgers and he gave this recipe an A+. I made them on an iron skillet on the stove and they turned out great! The only thing we did not approve of was the buns I used. What buns do you recommend to use?
Thank you so much for sharing this and other great recipes!
Hi Zohra, It’s hard to find good buns! I usually use kaiser rolls.
SaraLee just came out with a new Artesano bun that is very good and doesn’t fall apart like some of the others.
Thank you, Jenn, for sharing yet another amazing recipe! This one will also be going into steady rotation, its a keeper!
I loooove a good burger, but the results of my attempts to make them at home were always lackluster, at best.
I didn’t have much to lose so, without a trial run, I threw caution to the wind & used your recipe yesterday for Memorial Day dinner. Everybody LOVED them!
Substitutions (only because we rarely have either listed ingredient in the house):
•BBQ sauce instead of ketchup
•Hamburger bun instead of white, sandwich bread
I have already begun spreading your wisdom to the four corners of my social media.
Made these for a Memorial Day BBQ. Turned out great. I used 1 lb bison mixed with the beef as beef was 80/20. Juicy and packed with flavor!
Big hit; everyone wanted to know what I did to the burgers to make them so great.
These will definitely be making a return performance.
Wow what a burger, we made them for dinner and they were so juicy and tasty. Thank you it remindered us of the two years we spent in the US
Can these be made on the stovetop with the same results (minus the grilled flavor)?
Hi Dorah, Yes, you could cook these on the stove using a grill pan; You can also use your oven to broil them–place them on a broiler pan or rack so the juices can drip down.
You have the BEST recipes. I use finely parsley diced red onions when making my burgers, which I learned from my mother 60 years ago.
Hi Jenn,
How many ounces is good for a normal burger patty?
Thanks!!!
Hi Cheryl, I think around 1/3 pound (so just over 5 ounces) is a great size for a patty.
Can I use sourdough bread?
Sure, that’ll work!
Found your site yesterday, making the chicken with green sauce tomorrow, made these burgers today. The reviews were right on the mark. Enough flavour without being too much, and with a nice balance. No one ingredient stood out too much, but all played their part and were recognizable. Well done! I did these on my “flat top” rather than on the grill. Worked a treat!! Thanks for this recipe :). Look forward to cooking my way through your blog!
These look great. I’ll tell you what always disappoints me about home burgers…the bun! Any suggestions on a brand or type you like? Sometimes I get lucky and our bakery has burger buns but usually I’m stuck with the usual brand name pack of 8 everyone knows that just fall short…
Thanks-love your website!
Hi Jill, I don’t really have a brand of buns I rely on. Like you, if I want really decent buns, I’ll buy Kaiser rolls in the bakery section of my grocery store.
This recipe is for how many lbs of ground beef?
Hi JP, the recipe calls for 3 pounds of ground beef.
Hi i made this burger before, they turned out amazingly delicious, i am going to have guests tomorrow, made a mistake and got 80/20 for the meat. Would it be fine? Thanks in advance Maryam
Yep- enjoy!
What is the nutritional breakdown? sound delicious. Would they work well with 90% lean beef as well?
Hi Danielle, I just added the nutritional information to the recipe. They’ll still be good with 90% lean ground beef, but for best results, I’d stick with 85/15.
My husband made the juicy steakburger tonight. 2- 27-17. I have never had a burger so tender and delicious in my life !!!! Thank you so much for this recipe !!
Perfect description for this burger.
I am a burger snob and have my favorite places to buy them but was never able to find a recipe that came close until this one.
It was an OMG moment!
This fits the bill when that overwhelming desire comes over a burger lover that you really want one…make this!!
I’ve been using a recipe similar to this for many years ( I didn’t realize the mushy paste was called panade tho!). I got a tip from Canadian Living magazine that works awesome…cut a regular onion into chunks and blender it until it’s mushy (the texture of applesauce) and add it to the panade. Sometimes I leave out the garlic and ketchup and add a couple of tablespoons of horseradish…just for a different flavour. Perfect burgers!
Hi Jenn,
First I must say EVERY recipe I’ve made from your website is OUTSTANDING!! It actually makes me look good in the kitchen, which is quite a feat! Love the step by step instructions & pics…so helpful! These burgers are especially good – even my husband agrees, who rarely comments at all & if he does, it’s generally not very favorable! What are your thoughts about making a meatloaf with this recipe? We’ve been bragging on these & are having a family dinner so I’m trying to save a little time, but still impress everyone. Any changes? Temp, time, etc?
Hi Kelly, so glad you like the recipes and that even your husband comments on them :)! I’m not certain how well these would work as one big meatloaf as they may be kind of crumbly. You could potentially shape them into mini meatloaves and bake them that way. I suspect they’d take about 30 minutes. Or, if you want some meatloaf options that are guaranteed to work, you can try this Italian Meatloaf or this BBQ version.
Thank you, Jenn! I do make the BBQ Turkey Meatloaf often, & I LOVE it!! (I use the BBQ sauce recipe for everything!) My husband isn’t much of a turkey fan though… I haven’t tried the Italian Meatloaf yet & it does sound delicious, (no surprise!), so maybe I’ll go ahead & do that. I’ll “experiment” with this recipe another time when it’s just us! Thanks again…so awesome that you allow us wanna-be chefs direct access to your expertise! Really, really, really hope you’ll do a cookbook soon! 🙂
Cookbook coming out 2018, Kelly…and this recipe is in it 🙂
Phenomenal recipe! And, no egg!
I needed to switch up burger night fast. We had a last-minute guest who loves them, and I suspected he liked fancier burgers than I ever make.
Having to work with what I had on hand, I used 1/3 cup of Trader Joe’s panko crumbs for the sliced bread and half-and-half for the milk (same volume) as I never have milk in the house.
I had 2# of ground beef. With the substitutions described above, I used the exact measures of all other ingredients listed.
The result was truly outstanding. Thank you SO much for your terrific work. I have loads of cookbooks. But, it’s your website collection of recipes that I always always consult first. Keep up the terrific work!
This is the best burger recipe I have ever tried and it is a family favorite! The recipe is perfect just as written, and the burgers are delicious and juicy. I usually make 7 patties per recipe, which works for the larger sized buns. I have even frozen the patties, uncooked, between sheets of waxed paper and in a freezer bag. We put them on the grill frozen and they cook up nicely and retain the flavor and juiciness.
These are the BEST burgers ever! We had them at a friend’s house for a gourmet burger night and I couldn’t get over how fantastic they were. So good that it’s the only burger we make at home now. As a matter of fact, we’re having them tonight. I didn’t change a thing about the recipe because they are PERFECT just the way they are!
Seriously, the best hamburgers I’ve ever made. Always a hit!
I made these burgers for the first time tonight and served them to friends over for a BBQ. They were delicious! My friends said they were the best burgers they had had in a very long time.
Thanks for posting the recipe.
Can you pan fry ?
Definitely!
Used 3lbs of Chuck steak and 1lb of Top Sirloin. Also mixed in 4 slices of bacon to the mix.
It was a big hit with a group of 9. Very juicy and flavorful!!!
Will certainly be making this again.
The recipe says to use 3 scallions. Do you use the entire scallion or only the white part?
Hi Cindy, I use the whole scallion.
These look fabulous! What is the approx. measurement of the chopped white bread? I’m hoping to substitute ciabatta or french bread.
I’d estimate it’s about 1 – 1 1/2 cups of chopped bread. Hope you enjoy!