Steakhouse Burgers
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No need to go out—these steakhouse burgers are tender, juicy, and packed with flavor thanks to a few simple tricks. Easy to make, anything but basic.
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 some fresh, aromatic garlic and scallions, this steakhouse-style burger recipe comes together in no time.
This burger 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. You can dress them up with condiments like ketchup, mustard, spicy relish, or mayonnaise, add a slice of cheese, or pile on 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: Soaks up the milk to make a paste that keeps the burgers juicy and tender. Soft white bread with the crusts removed will give you the best texture—it blends easily and doesn’t overpower the meat.
- Milk: Combines with the bread to create moisture and act as a binder.
- Kosher Salt and Black Pepper: Basic seasonings that highlight the beef without overpowering it.
- Garlic: Gives the burgers a savory boost—don’t skip it.
- Worcestershire Sauce: Adds that unmistakable umami flavor.
- Ketchup: A little sweetness to round things out. It also adds acidity, which balances the richness of the beef.
- Ground Beef: Go with 80 to 85% lean for juicy, flavorful burgers that hold together well.
- Scallions: Optional, but they add a nice oniony bite and a pop of freshness.
- Hamburger Buns: Soft and sturdy enough to hold all the good stuff—toast them if you like a little crunch.
- 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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Comments
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Hi Jen – we LOVE the flavor of these burgers but have some difficulty with them falling apart on the grill. Any suggestions? Less panade? Thanks for ALL your recipes!!
Hi Jennifer, so glad you like these! Next time you make them, make sure that when you shape the burgers, you apply a bit of pressure to make them a little more compact.
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.
Hello! If I wanted to just use one pound of meat, how much milk & sandwhich bread would I use? I also have made this recipe & I always say this is the best recipe ever! But I just want to cook one pound.
Hi Berenice, Glad you like the burgers! Another reader generously shared the ingredient amounts she used for 1 pound of ground meat (please keep in mind that I haven’t checked her math). 🙂
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
Enjoy!
Is it possible to make these without a grill? Apologies if this has been asked in prior comments.
Hi Day, It’s fine to make them indoors. You can use a grill pan (or cast iron 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. Enjoy!
My husband said this ‘rivals’ a burger from Flemmings and Ruth Chris…..and I agree! Thanks Again for a great recipe.
I made them for my son and grandkids tonight. My son said they were the best burgers he had ever tasted and wants me to give him the recipe. My daughter got me hooked on your recipes and everything I made we loved. Thank you for sharing.
I’ve made these burgers and they are the best,,thanks for sharing this recipe..my kids and grand kids love when I make them..