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.
Step by Step
Begin by making the panade. In a large bowl, mash 2 pieces of white sandwich bread (cut into small pieces) and 1/3 cup milk together with a fork until it forms a chunky paste.
Add 2 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 3 minced garlic cloves, 1 1/2 tablespoons Worcestershire sauce, and 2 tablespoons of ketchup. Stir until well combined.
Add 3 pounds of 85 percent lean ground beef and 3 finely sliced scallions (if using). Mix everything together until just combined.
Divide the mixture into 8 equal portions and shape into balls. Flatten each ball into a 3/4-inch-thick patty that’s about 4 1/2 inches across. (Keeping the burgers thick ensures a nice char on the outside without overcooking the inside.) To prevent the burgers from forming a domed shape on the grill, create a slight depression in the center of each patty.
Grill the burgers 2 to 4 minutes on the first side until nicely browned. Flip and cook on the second side a few minutes more, until desired doneness is reached.
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This is the ultimate burger recipe. The burgers are packed with flavor and reliably juicy, even when cooked to well-done.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 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 percent lean ground beef
- 3 scallions, very finely sliced (optional)
- 8 hamburger buns
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 3/4-inch patties about 4 1/2 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.
Recipe by Jennifer Segal
This article was first published on OnceUponaChef.com.
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