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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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.