Steakhouse Burgers Recipe

If you adore hearty, juicy burgers that capture the essence of your favorite steakhouse, these Steakhouse Burgers will absolutely win your heart (and your tastebuds!). Packed with savory goodness and a hint of rich umami flavor, this recipe transforms a classic handheld meal into something truly extraordinary—all right in your own kitchen or backyard.

Why You’ll Love This Recipe

  • Unbeatable Steakhouse Flavor: Worcestershire sauce, ketchup, and garlic turn every bite into a savory, umami-packed treat reminiscent of your favorite steakhouse burger joint.
  • Juicy and Tender Patties: A touch of bread soaked in milk keeps the burgers irresistibly moist—no dry burgers here, ever!
  • Simple Ingredients, Big Payoff: Basic pantry staples come together to create burgers that taste anything but ordinary.
  • Perfect for Grilling or Freezing: These burgers not only grill up beautifully, but also freeze well for quick, delicious meals anytime.
Steakhouse Burgers Recipe - Recipe Image

Ingredients You’ll Need

One of the beautiful things about Steakhouse Burgers is that you don’t need fancy or fussy ingredients—just a handful of essentials, each playing a vital role in building texture, punchy flavor, and mouthwatering juiciness. Here’s what you’ll need to get started:

  • White sandwich bread: The secret to extra-tender patties; creates a panade that locks in moisture.
  • Milk: Softens the bread so it blends seamlessly into the beef, ensuring every bite is juicy.
  • Kosher salt & freshly ground black pepper: The classic seasoning duo for boosting all those rich flavors.
  • Garlic: Adds depth and a savory backbone that makes the burgers truly memorable.
  • Worcestershire sauce & ketchup: These bring in layers of umami and a hint of tangy sweetness—signature steakhouse style!
  • 80 to 85% lean ground beef: A perfect balance of fat for incredibly flavorful, juicy burgers that don’t dry out on the grill.
  • Scallions (optional): A light touch of fresh onion flavor that brightens up the mix.
  • Hamburger buns: Choose sturdy, pillowy buns that will cradle your burger masterpiece.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

What I love most about Steakhouse Burgers is how easily you can put your own spin on them. Whether you’re working around pantry constraints, dietary needs, or just craving a new flavor combo, these burgers are your delicious blank canvas!

  • Cheddar-Stuffed Burgers: Add a cube of sharp cheddar inside each patty before shaping for an oozy, cheesy center.
  • Spicy Kick: Mix in a dash of smoked paprika, chipotle powder, or a spoonful of horseradish for bold, smoky heat.
  • Gluten-Free Burgers: Swap the sandwich bread for your favorite gluten-free bread or oats to keep the burgers tender and safe for everyone.
  • Portobello Upgrade: Substitute a thick, grilled portobello for some or all of the beef if you want a lighter, plant-enhanced version.

How to Make Steakhouse Burgers

Step 1: Make the Flavorful Panade

Start by placing the white bread pieces in a large mixing bowl and pouring the milk over the top. Use a fork to mash and mix until a chunky, mushy paste forms—this panade will give every burger an incredible, steakhouse-worthy moistness. Don’t skip this step; it’s the key to those dreamy, juicy patties!

Step 2: Build Big Flavor

Add in the kosher salt, black pepper, minced garlic, Worcestershire sauce, and ketchup. Stir well so the seasonings and aromatics are evenly distributed throughout the panade—this is where the “steakhouse” magic starts to come alive in every bite.

Step 3: Combine with the Beef

Now, tip in your ground beef and (optionally) sliced scallions. With clean hands, gently mix until everything is fully blended, but don’t overwork it—this keeps the burgers tender, not tough. Divide into 8 even portions, roll into balls, then gently press into thick, even patties about 3/4 inch in thickness. Don’t forget to press a small indentation in the center of each patty—this trick keeps them from puffing up as they grill.

Step 4: Grill to Perfection

With your grill preheated to high heat and the grates oiled, place the patties on the grill. Close the lid and cook for 2–4 minutes until beautifully browned, then flip and finish cooking to your preferred doneness. Toast the buns on the cooler part of the grill for a final steakhouse touch—it’s absolutely worth it for the extra texture and flavor!

Pro Tips for Making Steakhouse Burgers

  • Master the Panade: Properly soak and mash the bread and milk until no large chunks remain for the juiciest possible burgers—this step makes a big difference in tenderness.
  • Don’t Overwork the Meat: Gently mix to combine; over-mixing can lead to dense, tough burgers instead of a soft, succulent bite.
  • The Center Indent Trick: Pressing a small depression in each patty’s center really helps maintain their shape on the grill (no more domed burgers!).
  • Rest and Toast: Letting burgers rest for a couple minutes before serving, and toasting your buns, brings out peak steakhouse burger flavor in every bite.

How to Serve Steakhouse Burgers

Steakhouse Burgers Recipe - Recipe Image

Garnishes

The garnish is your chance to indulge or get creative! For that classic steakhouse finish, top your burgers with sharp cheddar, Swiss, or blue cheese, plus thick slices of tomato, crisp lettuce, tangy pickles, and maybe a few rings of red onion. Don’t forget a generous swipe of steak sauce or your favorite aioli for a gourmet touch!

Side Dishes

Nothing says “feast” like a Steakhouse Burger plate surrounded by golden fries, onion rings, or crispy potato wedges. For something lighter, pair with a bright, vinegar-dressed slaw or a refreshing green salad—both are just right for balancing out the richness of the burgers.

Creative Ways to Present

Level up your presentation by serving burgers sliced in half, stacked high and secured with a pick. Create a burger bar with assorted cheeses, sauces, and fresh toppings so everyone can build their own burger masterpiece. For a fun dinner party vibe, offer mini “slider” versions alongside tasting flights of different sauces.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Steakhouse Burgers left, cool them quickly and store in an airtight container in the fridge for up to 3 days. Keep the patties and buns separate for best texture when reheating later.

Freezing

Uncooked burger patties freeze beautifully! Freeze them individually on a baking sheet, then transfer to a freezer bag or airtight container—this helps them keep their shape. They’ll stay delicious for up to 3 months; thaw overnight in the refrigerator before cooking as usual.

Reheating

Warm leftover burgers gently in a covered skillet over low heat, or wrap in foil and reheat in a 350°F oven until hot through. Avoid the microwave, if you can—it tends to dry out even the juiciest patties.

FAQs

  1. Can I make these Steakhouse Burgers without a grill?

    Absolutely! Cook these burgers on a stovetop griddle or heavy skillet, using medium-high heat. You’ll get a gorgeous sear and lots of juicy flavor—you don’t need a grill to enjoy full steakhouse bliss.

  2. How do I keep homemade burgers from falling apart?

    The bread and milk panade works wonders to bind these Steakhouse Burgers together, but be sure to handle them gently and press the patties firmly enough so they hold their shape on the grill. If your mixture feels loose, chill the patties for 30 minutes before grilling.

  3. What’s the best beef to use for Steakhouse Burgers?

    Stick with 80 to 85% lean ground beef—the slightly higher fat content is the secret to juicy, flavorful burgers that mimic what you’d find at your favorite steakhouse. Leaner beef can dry out, so aim for that “just right” fat level.

  4. Can I prep Steakhouse Burgers ahead for a party?

    Definitely! Shape the patties up to a day in advance and refrigerate, covered. Set them out for 20–30 minutes before grilling for even cooking, or freeze uncooked patties for several weeks and defrost overnight before use.

Final Thoughts

There’s nothing quite like that first bite of a hot, juicy Steakhouse Burger, fresh off the grill and loaded with all your favorite fixings. I hope you give these burgers a try—whether for a weekend cookout or just to treat yourself midweek. Once you taste them, you’ll want to make Steakhouse Burgers a regular star at your table!

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Steakhouse Burgers Recipe

Steakhouse Burgers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 123 reviews
  • Author: Julia
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 Minutes
  • Yield: 8 burgers
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American
  • Diet: Non-Vegetarian

Description

These Steakhouse Burgers are juicy, flavorful, and perfect for your next grilling session. Made with a blend of seasonings and Worcestershire sauce, these burgers are sure to be a hit at any barbecue.


Ingredients

Units Scale

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)

Additional:

  • 8 hamburger buns

Instructions

  1. Preheat the grill: Preheat the grill to high heat.
  2. Prepare the burger mixture: In a large bowl, mash bread and milk together. Add salt, pepper, garlic, Worcestershire sauce, and ketchup. Mix well. Add ground beef and scallions, mix until combined.
  3. Form patties: Divide mixture into 8 portions, form into patties with a slight depression in the center.
  4. Grill: Oil grates, grill burgers until browned on each side and cooked to desired doneness.
  5. Serve: Toast buns and assemble burgers before serving.


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

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