It’s time to bring the steakhouse experience right to your backyard with these mouthwatering Steakhouse Burgers! Juicy, loaded with savory flavor, and crowned with a golden crust, these burgers capture the pure, beefy magic you crave—without ever leaving your home.
Why You’ll Love This Recipe
- True Steakhouse Flavor: With Worcestershire, ketchup, and garlic in the mix, these burgers taste like they’re straight off your favorite steakhouse menu.
- Amazingly Juicy Texture: The bread-and-milk panade keeps every bite impossibly moist, never dry or crumbly.
- Foolproof and Fast: From mixing the patties to grilling, the recipe comes together in about 25 minutes—perfect for weeknights or cookouts alike.
- Freezer-Friendly Meal Prep: You can make extra Steakhouse Burgers ahead and freeze them for a lightning-quick dinner later on.
Ingredients You’ll Need
Let’s talk about what makes these Steakhouse Burgers so outstanding. Every ingredient plays a starring role, boosting savory flavor, keeping the patties outrageously juicy, and giving your burgers that signature steakhouse character you love.
- White sandwich bread: Provides tenderness and structure by absorbing the milk and binding the patties without heaviness. Removing the crust keeps the texture super smooth.
- Milk: Mixed with bread, it creates a classic panade, guaranteeing juicy, never-dry burgers.
- Kosher salt & freshly ground black pepper: Amplifies all the beefy, steakhouse notes and ensures every bite is seasoned just right.
- Minced garlic: Adds a subtle, aromatic backbone that lifts the beef flavor.
- Worcestershire sauce: The secret ingredient! It packs each burger with a complex, umami-rich depth.
- Ketchup: Just a hint brings classic steakhouse tang and moisture to your patties.
- 80 to 85% lean ground beef: This fat ratio is key for incredible juiciness and robust flavor—chuck is classic, but you can experiment!
- Scallions (optional): Their mild onion flavor adds a gentle bite and a pop of color.
- Hamburger buns: Go for soft, sturdy buns that can handle a big, juicy steakhouse patty.
Variations
One of the best things about Steakhouse Burgers is how incredibly easy they are to adapt. Whether you’re working with different pantry staples or meeting dietary needs, it’s a cinch to make these your own!
- Cheese Lover’s Dream: Add your favorite cheese (cheddar, blue cheese, Swiss) to the center or right on top for gooey, melty goodness.
- Low-Carb Swap: Serve the cooked patties over a crisp lettuce bun or portobello mushrooms for a lighter, carb-conscious meal.
- Seasonal Twist: Fold in fresh herbs (like chives or parsley) or swap scallions for minced shallots to change up the flavor profile.
- Spicy Kick: Mix a pinch of crushed red pepper flakes or minced jalapeño into the beef for a touch of heat.
How to Make Steakhouse Burgers
Step 1: Make the Flavorful Panade
Start by combining the white bread pieces and milk in a large mixing bowl. Mash them together with a fork until you have a chunky paste—this is your panade, and it’s the magic key to ultra-juicy burgers. Next, stir in the salt, pepper, minced garlic, Worcestershire, and ketchup to infuse the mixture with classic steakhouse layers of flavor.
Step 2: Mix and Shape the Patties
Add the ground beef (and scallions, if using) to the bowl. Use your hands to gently mix everything together until just combined—try not to overwork the beef, as this will keep the burgers tender. Divide the mixture into eight equal portions, form each into a compact ball, then flatten into thick, ¾-inch patties. Press a slight depression into the center of each patty so they cook up flat on the grill.
Step 3: Preheat and Grill
Preheat your grill to high heat for that true steakhouse sear. Oil the grates just before grilling to prevent sticking. Lay the patties on, cover, and grill for 2 to 4 minutes per side until beautifully browned and cooked to your preferred doneness. If you like, toast your burger buns on the cooler part of the grill for extra texture and flavor.
Step 4: Build and Serve
Let the grilled Steakhouse Burgers rest briefly, top as desired, and pile them onto your toasted buns. Call everyone to the table—the steakhouse feast has just begun!
Pro Tips for Making Steakhouse Burgers
- Ultimate Juiciness with a Panade: Don’t skip the bread-and-milk step—the panade swells as it cooks, locking in juices and giving your burgers steakhouse-level moistness.
- Proper Patty Shaping: Pressing a small dimple in the center of each burger keeps them from puffing up, giving you evenly cooked patties every time.
- High Heat, Quick Sear: A fiercely hot grill creates a deep crust for that signature steakhouse char and flavor—don’t be afraid of a little sizzle!
- Resist the Urge to Press: Avoid squishing patties with your spatula as they cook; this squeezes out all those precious juices you worked so hard for.
How to Serve Steakhouse Burgers
Garnishes
For that genuine steakhouse vibe, go bold with your garnishes! Crisp lettuce, ripe tomato slices, red onion, bread-and-butter pickles, and a schmear of mayo or steak sauce make every Steakhouse Burger complete. For extra flair, add a slice of melty cheese or pile on crispy fried onions for crunch.
Side Dishes
Nothing says classic comfort like steak fries, crispy onion rings, or a tangy slaw alongside your burgers. Don’t forget a light green salad or grilled corn on the cob for freshness and color. These Steakhouse Burgers also pair beautifully with potato salad or homemade chips if you’re feeling extra indulgent!
Creative Ways to Present
If you want to wow your guests, serve Steakhouse Burgers slider-style on mini buns for parties, or build a burger bar so everyone can customize their toppings. Stack your burgers and sides on a big wooden board with dips, sauces, and fresh herbs so every bite feels like a treat.
Make Ahead and Storage
Storing Leftovers
Leftover Steakhouse Burgers keep beautifully in an airtight container in the fridge for up to 3 days. I like to store them without the buns, so they reheat more evenly and stay juicy.
Freezing
The uncooked burger patties are excellent for freezing. After forming, lay them on a baking sheet to freeze until firm, then stack between parchment and store in a zipper-top bag for up to 3 months. Thaw overnight in the fridge for best results.
Reheating
For best flavor and juiciness, reheat leftover burgers gently in a covered skillet over low heat or wrapped in foil in a 300°F oven. This keeps them moist and delicious, just like fresh off the grill.
FAQs
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Can I make Steakhouse Burgers without a grill?
Absolutely! Just use a heavy skillet or grill pan over high heat on your stovetop. Cast iron is perfect for creating that signature char; cook as directed, flipping once, until they’re nicely browned and cooked through.
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What’s the best type of beef for Steakhouse Burgers?
Choose ground beef that’s 80-85% lean (20-15% fat), which delivers the perfect balance of flavor and moistness. If you want a really decadent twist, try grinding your own from chuck or a blend of chuck and short rib.
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Why do I need to add a panade (bread and milk) to the burgers?
The panade helps the patties hold on to moisture as they cook, giving you an ultratender, juicy result that rivals even the fanciest steakhouse burgers—never dry or tough.
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How do I know when my Steakhouse Burgers are done?
Burgers are ready when they’re deeply caramelized outside and cooked to your liking inside—about 2 to 4 minutes per side for medium, but an instant-read thermometer is the most reliable way. For medium-rare: 130-135°F; for medium: 140-145°F.
Final Thoughts
Homemade Steakhouse Burgers are a ticket to flavor you simply can’t get anywhere else. Give them a try, gather your favorite people, and get ready for juicy, beefy brilliance—fresh off your grill and straight onto your plate!
Print
Steakhouse Burgers Recipe
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 8 burgers 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Steakhouse Burgers are a classic American favorite, perfect for grilling season or a casual weeknight meal. Juicy and flavorful, these burgers are sure to be a hit with your family and friends.
Ingredients
For the Burger Patties:
- 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
- 1/3 cup milk
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 3 pounds 80 to 85% lean ground beef
- 3 scallions, white and green parts, very finely sliced (optional)
For Serving:
- 8 hamburger buns
Instructions
- Preheat the grill: Heat the grill to high heat.
- Prepare the burger mixture: In a large bowl, mix together bread, milk, salt, pepper, garlic, Worcestershire sauce, and ketchup. Add ground beef and scallions, mixing until well combined.
- Form the patties: Divide the mixture into 8 portions, shape into patties, and create a depression in the center of each.
- Grill the burgers: Oil the grates and grill the burgers until browned and cooked to desired doneness, flipping as needed.
- Toast the buns: Optionally toast the buns on the grill before serving with the burgers.
Nutrition
- Serving Size: 1 burger
- Calories: 517
- Sugar: 5 g
- Sodium: 567 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 116 mg
