Who doesn’t love a big, tender, 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 burgers. It’s certainly possible to grind your own meat or ask your butcher for a special blend, but it’s not always practical. Fortunately, 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 burger recipe has made me a star among my children’s friends. My daughter’s friend Allie nicknamed them “Segal Burgers”—it stuck, and now we all call them that, too.
