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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This was “da bomb diggity”.. Definitely will be my go to grilled burger!!! The only things I did differently, I made 8oz instead of 6oz patties and lower the carb count by using wheat sandwich thins… Honestly, the 8oz patties was a little too much, 6oz it is the next time!! I will share on instagram (@savingmyfoot) within the next couple of weeks and I will make them again soon to included in my YouTuve vlog within a couple of weeks. I will definitely tag you in both!!! Thanks for an AWESOME recipe!!!
I made per instructions and it was a big hit. So good!
Can I substitute some sourdough bread for the white bread?
Yep!
Simply fantastic. A big hit with my friends, family and guests.
The absolute best homemade burger I’ve ever tasted. In fact, they were even tastier than lots of restaurant burgers that I’ve had.
I’m an experienced cook. And this recipe rocks! I didn’t modify the recipe, and I normally ALWAYS modify the recipe. I put TWENTY FIVE of these on the griddle when hosting a family party. I put a lot of faith in this recipe and EVERYONE loved it and commented on it.
Made these tonight for my family and they were sooo delicious! Definitely using this for my future burgers!
Hi if I only have one pound of ground beef how much of each ingredient would I need to add?
Hi Ruth, It’s not exact, but this should work:
1 small piece white sandwich bread
1-1/2 tablespoons milk
3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1/2 tablespoon Worcestershire sauce
2 teaspoons tablespoons ketchup
1 pounds 85% lean ground beef
1 scallion
3 hamburger buns
Can you also provide measurements for 1kg of meat? Thanks.
Hi Jason, Do you mean you want the weight in grams of 1 pound of meat? If so, I believe it would be about 455 grams.
I set out this summer to find the best burger recipe for the grill. After 20 plus recipes, this is the one … hands down.
OMG I want to try this recipe!! Question: can you bake them in the oven as well or over the stove on a griddle skillet?
Hi Vonda, you can make these on a grill pan on the stove or broil them in the oven. (Just place them on a broiler pan or rack so the juices can drip down.) Hope you enjoy!
Made these for the wife who normally doesn’t care much for burgers. She loved them. Said they were better than any steakhouse version she’s every had. This recipe is definitely a keeper. Thank you…
I made these on a gas grill. They were great, juicy and flavorful, even to well done, which is how I like them. Thanks, this recipe is a keeper!
If I substituted bread crumbs for the bread how much would I use?
Thanks.
Hi Jan, I’m guessing about 3/4 cup. Hope that helps!
Made this for my parents and they loooooved it! Very juicy and flavorful; the best burger we’ve ever had. Thank you for sharing!
These are the best!! I used 1 lb less meat with same ingredients, minus scallions, and formed 4 big burgers. They were better than a good restaurant! So juicy.
I’d like to try this recipe but I have 5% fat ground sirloin. What changes should I make to the recipe to account for the lower fat content?
Hi CRMST, you could add about 1-1/2 tablespoons to the ground beef mixture to add a bit more fat. Please LMK how they turn out!
Made these tonight and so good!
The comment “from now on we’ll never buy ready-made patties’ is probably said often after making these!
The only thing I did different was to use two store bought whole wheat rolls in the blender in stead of the panko crumbs and I added 1/3 teaspoon paprika powder cause I add that to all my mince. 🙂
Thank you, simply delicious!
Oh my goodness, I made these twice now and they are by far the best burger I have ever had. Moist and great flavor. Thank you for sharing it.
Hi Jenn,
I only have 92% lean beef. Would you suggest adding evo to make up the difference of fat in the meat?
Sure, Pam, I think that would work. I’d add about 1-1/2 tablespoons. Please LMK how they turn out!
Can I use regular ground beef instead of lean?
Sure, Jan – that’s fine.
I WILL NEVER EVER LOOK AT ANOTHER BURGER RECIPE. THESE ARE THE MOST FLAVORFUL AND JUICY BURGERS AND THEY COME OUT EXACTLY THE SAME EACH AND EVERY TIME! I AM 47 YEARS OLD AND I HAVE FINALLY FOUND A TRUE 5 STAR RECPE. I DON’T EVEN NEED KETCHUP OR BBQ SAUCE! WOW! THANK YOU JENN! WE ARE ALL OVER THE MOON HAPPY THAT YOU NAILED IT!!!!!!!!!!!!!!!!!! MY HUSBAND AND DAUGHTERS ALL AGREE THAT THIS IS THE LIFETIME BURGER RECIPE FOR OUR FAMILY! MUCH APPRECIATION!!!!!!!!!!!!!!!!!!!!!!!!!!
Usually I can change to metric but this time it seems to have been omitted. Can you help
Hi Elizabeth, I just added them. Hope you enjoy the burgers! 🙂
what temp is the grill? can you make these on the stove?
Hi Carol, I get my grill as hot as possible with is about 600°F. And yes, you can make these on a grill pan on the stove. Hope you enjoy!
Made them quick tonight. I just happened to have 2.9 lbs of sirloin ground beef and found your recipe. My grandson, who is celiac, was here for dinner so I substituted bread for Gluten Free bread crumbs. It worked perfectly. Delicious!
Honestly this is the perfect burger. we usually skip the step of putting it in the oven and we just cook it on medium high and they’re so so yummy! simple too
The burgers are really excellent! Thanks for this recipe. Quick question, can you freeze the patties when you make them? I assume it’s an easy yes, but just want to make sure. As a single guy it would be great to make and freeze a bunch of patties and just take them out when I want one or two.
Thanks!
Todd
Glad you liked them! Yes, it’s perfectly fine to freeze them – just defrost them in the fridge before cooking them. 🙂
Can you use breadcrumbs instead?
Sure, bread crumbs will work. Hope you enjoy!
Ummm these burgers had a weird texture even though I used only one piece of bread and only a few tablespoons of milk because I only had one pound of beef I liked the flavor it had but my burgers were not juicy like I thought they would be and they were falling apart a bit I will not try this recipe again
You had too much liquid of some sort. Since you only had one pound of ground beef, you had to use only one-third of all of the ingredients. (Milk, Worcestershire, and ketchup). ALL of them cut down or you will end up with crumbly burgers with a very mushy texture.
It is not fair to give a low rating on this person’s recipe because you made a mistake. I made these burgers tonight with only one pound of ground beef and they turned out perfectly. If you follow the recipe exactly or correctly calculate your ingredients for the amount of ground sirloin you have, they are absolutely amazing!!
There is nothing better than these wonderfully, delicious burgers! DO NOT CHANGE A THING WITH THIS RECIPE WHEN MAKING!! Thank you for renewing my faiith in homemade patties tasting great again!👍🏼👍🏼👍🏼🎉🎉🤗
Fantastic recipe. Simple, easy, and super flavorful and moist. I’ll make my burgers like this from now on
Panade of milk and dried mashed potatoes, onions diced fine, salt pepper Worcester and some olive oil. For gluten free burgers.
My 16 year old daughter just made this today. It was easy and we were really surprised that it was so flavorful and delicious. My family loves it.
Is there a way to not use the Worcestershire
Hi Stephanie, It will have a slightly different flavor, but you could use teriyaki sauce in place of the Worcestershire. Here are some other options you may want to check out. Hope that helps!
These burgers were absolutely terrific! I’ve made lots & lots of burgers in my lifetime, as I’m sure most of you have; however, these were definitely over the top. Mine were cooked well done under a broiler and were the juiciest burgers I have ever eaten. I did not have white bread or milk, so I used a couple handfuls of Italian bread crumbs and a small amount of half & half. This recipe is a keeper! Thank you, Jenn ~ cannot wait to try your next recipe!
Too easy and tastes delicious! Our teenage boys loved them! No need for takeaway!
Made these the other day and they were incredible. boyfriend usually likes my cooking anyway but said these are the best burgers he’s ever had which made me very happy.
Was just wondering if these would be the same swapping the mince for quorn mince if I was to make them for a vegan friend? Thanks in advance 😊
So glad you and your boyfriend enjoyed these! I’ve never worked with quorn so I don’t know how the recipe would work using it — sorry!
These burgers were well liked by adults and kids. I didn’t have Worcestershire sauce, so I used 1tbsp fish sauce, 1/2 tbsp rice wine vinegar and some onion powder and ginger powder as a substitute. Grilled on medium/high gas grill. Froze half for another time. Success.
Meant to comment not reply – sorry.
Awesome recipe! The burgers are so good my non-meat eater said she wishes all meat tasted this good! The whole family loved this recipe and want burgers again.
Make it! You won’t regret it.
Very tasty burger! And they hold together on the BBQ! My new go to burger recipe, thanks Jenn!
Mine came out too moist and wouldnt form patties. They fell apart in the pan…
Flavor was good tho, just not what i was looking for.
BEST burgers ever! Very moist and full flavored. Will not be making hamburgers any other way! Thank you.
This the the first time I tried the recipe. I’m very happy! I used 10% cream instead of milk and it worked just fine. I added cayenne pepper to add a bit of spice. The burgers were SUPER juicy. I’ll use it again. 🙂
Not sure about all of the other reviews but this recipe simply does not work. The mixture does not bind. The milk and bread is a terrible combination. I highly recommend searching elsewhere for a burger recipe. Ruined my 4th of July burger. 1 star
Made these over the last weekend, exactly as in the recipe. Really good, the whole family enjoyed them.
I made these tonight for the 4th of July, using a broiler set on high. They turned out so amazingly tasty! My husband said they were the best he’s ever eaten, and he knows his way around a burger 😉
Two things: I would recommend chilling the patties for at least 30 minutes. It allows the fat to re-congeal after being worked on at room temperature with warm hands, and I always do this to minimize the chance of them falling apart. Also, I did the math for 1 lb of beef, instead of 3. I’ll include it, in case it is helpful to anyone else wanting to make fewer burgers.
2/3 1 piece of white bread
1 tablespoon plus 1 teaspoon milk
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 clove garlic
1/2 tablespoon Worchestershire sauce
2 teaspoons Ketchup
1 lb. beef
1 scallion
Thanks again Jenn for such a foolproof and delicious meal 🙂
Made the Steakhouse Burgers and Fresh Corn Salad with Scallions and Basil for July 4th, and both were a hit! Easy and delicious! Thanks!!
Just made these for July 4th. The burgers were awesome. Entire family loved them and my 22-year old son said it was the best burger he has had. I halved the recipe and made them using about 1.4 lbs of meat. Used 1.5 slices of bread though. My wife likes burgers more medium-rare to medium and I overcooked them for her liking. But they were still incredibly juicy and she loved them. Even with the panade, these burgers retained their burger taste and didn’t have a meatloaf taste at all. Put them on toasted brioche buns with butter my son made today! What a great recipe. Thanks Jenn!
All my family loved the taste of these burgers. They were very juicy. However, I found the taste very salty and will next time try cutting the salt in half. I had a problem with the burgers breaking apart on the grill even though I only flipped once and had an oiled grill grate and took care not to over-handle the meat with my hands, keeping the beef cold until grilled. Also, I found it took a lot longer than normal to grill the burgers … at least 6 minutes per side (12 total) and it was still pink inside (I do like medium rare)… I think this is due to the milk inside, liquid does take longer to heat than fat/protein. I wonder if the breaking apart was due to the liquid content. I did use 73-27 ground beef as I felt more fat was better, but this may have also made the burgers too fragile. The flavor was delicious, so I am willing to tinker more with this bread and milk idea but was wondering your thoughts?
Hi Nils, glad you liked the taste of these but sorry to hear you had a problem with them holding together. I’ve made the burgers before with 80/20 ground beef and haven’t had a problem. You mentioned you were very careful not to overhandle the meat – – is there any chance you may have been too delicate?
Very simple but delicious way to premix and grill burgers! I have used this nearly every time I grill burgers, and will continue to do so. The measurements aren’t needed to be precise, just kinda close gets awesome results. Tweak the amount of seasonings to suit your taste.
I made these a couple of weeks ago and everyone loved them! I’m making them again tonight for Fourth of July. The pictures are incredibly helpful and this is a wonderful recipe. Thank you so much.
Amazing, as promised.
I used 2.43 lbs. of 73 lean, 26 fat ground beef (the kind the butchers make from leftover cuts).
I made 6 burgers and lowered the measurements some on the other ingredients to compensate for not having 3 lbs. I used evaporated milk—what I had—and a slice of sourdough sliced bread and panko crumbs. Used a teaspoon of snipped chives in place of scallions.
This recipe and the resulting burgers rival any I have had at any restaurant. Thank you!
Hi Jenn
Your recipes have been my savior recently and inspired me to try many new dishes. I am a “burger girl” and I’ve tried these twice on the grill– both times the burgers tasted heavy and like meatloaf! What am I doing wrong??? Should the bread be toasted first? Thanks.
Hi Deb, So glad you like the recipes but sorry to hear this one has been a bit of a miss for you! The bread doesn’t need to be toasted first; some people have mentioned this has some similar flavors to meatloaf, so it may be that you’re not doing anything wrong.
Just made these burgers last weekend and everyone just raved about them. My husband grilled them 4 minutes on each side and they came out perfect. Absolutely the best burger ever. Thanks Jenn.
This is my new go to recipe for burgers! They taste fantastic, were wonderfully juicy with perfect grill marks and did not shrink at all!
Hi Jenn,
If I wanted to broil the patties in the oven, how long would you suggest doing so? Thank you!
Hi Shannon, The timing should be about the same as that for the grill. (Just place them on a broiler pan or rack so the juices can drip down.) Enjoy!
These are just the BOMB! Made with panko (your pictures helped), halved the recipe and my family inhaled them, even my mostly-vegetarian teen. It’s a good night when I hear “Is there more?”. Love the site, I only look up recipes/ advice on 2 websites now, and yours is the first. Thanks Chef!
This was a fantastic recipe. Enjoyed by all. The juiciest burgers ever.
The panade did the trick. My family ranges from well done to medium rare when it comes to burgers. This enabled me to boldly cook them until no pink was left but without worrying that I’ll turn them into hockey pucks. Awesome recipe, will definitely be one of my top 5 go to burgers.
Made this recipe for a BBQ. Used granary bread as had no white bread in and tried a mix of steak mince and pork mince. They tasted delicious and went down very well with everyone! Many thanks.