Do Share Recipe

Steakhouse Burger Recipe | Juicy, Savory & Delicious

I have to admit, making this Steakhouse Burger Recipe at home completely changed my burger game. The first time I tried this recipe, I was stunned at how juicy and flavorful the patties turned out. They taste like something straight out of a high-end steakhouse, yet they’re so easy to make at home.

Whether I’m cooking for a weeknight dinner or a casual get-together, this burger recipe never disappoints. Let me walk you through how I make these irresistible burgers. You can also enjoy similar flavors in a dill pickle bread recipe to serve on the side.

Ingredients

Creating the perfect steakhouse burger starts with the right ingredients. Each one has a purpose to keep the patties juicy, flavorful, and tender.

2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces – forms a panade that locks in moisture.
⅓ cup milk – softens the bread and helps keep the burgers tender.
2 1⁄2 teaspoons of kosher salt – enhances all the flavors in the beef.
1 teaspoon freshly ground black pepper – adds a subtle, aromatic kick.
3 garlic cloves, minced – boosts the savory flavor.
1½ tablespoons Worcestershire sauce – brings classic steakhouse umami to the burgers.
2 tablespoons of ketchup – adds a hint of sweetness and tang.
3 pounds 80–85% lean ground beef – the ideal balance of fat for juicy, flavorful burgers.
3 scallions, finely sliced (optional) – adds freshness and mild onion flavor.
8 hamburger buns – soft yet sturdy buns work best; lightly toasting enhances texture.

Note: Several servings.

Variations

This recipe is versatile and can be customized to fit different dietary needs or flavor preferences:

Swap out the milk for unsweetened almond or oat milk for a dairy-free option.
Use a sugar-free ketchup to cut down on added sugar.
Add finely chopped fresh herbs like parsley or thyme for a unique flavor twist.
Top with dairy-free cheese or avocado slices to suit vegan or lactose-intolerant diets.
Mix in a teaspoon of smoked paprika or chipotle powder for a smoky, spicy kick.
For a creative breakfast twist, you could also try serving your burgers in quiche stuffed bagels for a fun variation.

Cooking Time

These steakhouse burgers come together quickly, making them perfect for any meal.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Large mixing bowl – for combining the panade and beef.
Fork – to mash the bread and milk into a paste.
Grill or stovetop griddle – for cooking the patties to perfection.
Spatula – to flip the burgers gently without losing juices.
Knife – for slicing scallions and buns.

How to Make Steakhouse Burger Recipe?

Make the Panade

I start by tearing the bread into small pieces and mashing it with milk until it forms a chunky paste. This simple mixture, called a panade, is the secret to juicy, tender burgers. Mixing the seasonings into the panade first ensures every bite is flavorful.

Add Seasonings

Next, I stir in salt, black pepper, minced garlic, Worcestershire sauce, and ketchup. Doing this step before adding the beef ensures the flavors distribute evenly without overworking the meat. It’s a small step that makes a big difference.

Mix in the Beef

Then I gently fold in the ground beef and scallions. I always use my hands to mix just until combined, keeping the patties light and tender. Overmixing compresses the meat and makes the burgers dense, which is a burger crime in my book.

Shape the Patties

I divide the mixture into eight portions and shape them into ¾-inch-thick patties. Pressing a small dent in the center helps prevent them from puffing up on the grill. Lightly handling the meat keeps the texture perfect for juicy bites.

Grill the Burgers

Finally, I grill the patties over high heat for 2–4 minutes per side until browned and cooked to my preference. I never press down on the burgers while grilling—squeezing out juices is the quickest way to dry them out. Even well-done burgers stay juicy thanks to the panade.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks can elevate the burgers even further:

I always toast the buns lightly to add crunch and prevent sogginess.
Letting the patties rest for a few minutes after cooking helps lock in the juices.
I sometimes sprinkle a pinch of smoked salt or garlic powder on top for extra flavor.
Using fresh garlic instead of pre-minced really enhances the aroma.
I recommend chopping scallions very finely so they integrate seamlessly without overpowering the burger.

How to Serve Steakhouse Burger Recipe?

I love serving these burgers with simple yet appealing sides. A few ideas:

Classic steakhouse style with cheddar, lettuce, tomato, and pickles.
Caramelized onions or sautéed mushrooms for a gourmet touch.
Serve with crispy fries, sweet potato wedges, or a fresh green salad.
Stack the burgers neatly and garnish with a sprig of parsley for a restaurant-quality presentation.

Nutritional Information

Here’s a quick snapshot of the nutritional content per serving:

Calories: Approximately 550 per burger
Protein: 35 grams
Carbohydrates: 30 grams
Fat: 30 grams

These burgers are hearty, satisfying, and packed with protein while keeping the carb count moderate.

Make Ahead and Storage

Storing

I like to make the patties ahead of time and store them in the fridge for up to 24 hours. Cover them tightly to prevent drying out.

Freezing

You can freeze the uncooked patties for up to 3 months. I separate them with parchment paper and place them in a freezer-safe container to maintain their shape.

Reheating

For leftover cooked burgers, I gently reheat them in a skillet or oven to preserve juiciness. Microwaving can dry them out, so I avoid that whenever possible.

Why You’ll Love This Recipe?

There are so many reasons this recipe has become my go-to:

Simple and quick – comes together in just 25 minutes from start to finish.
Juicy and tender – the panade keeps the meat moist even when cooked well-done.
Versatile – easily adapted to dietary preferences and flavor variations.
Flavor-packed – garlic, Worcestershire sauce, and ketchup create the perfect steakhouse taste.
Crowd-pleaser – perfect for weeknight dinners, BBQs, or casual gatherings.

Making these steakhouse burgers at home gives me all the satisfaction of a restaurant-quality meal without the fuss. Every bite is juicy, tender, and packed with flavor. Whether I’m feeding family, friends, or just myself, these burgers never fail to impress.

Ben Carraoli