The Classic Steakhouse Burger

Who doesn’t love a big, tender, juicy steakhouse burger? They’re difficult to replicate at home because most steakhouses blend different cuts of beef — like sirloin, chuck, and short ribs — to customize the flavour and fat content of their burgers. It’s possible to grind your meat or ask your butcher for a unique blend, but it’s not always practical. Fortunately, there’s an easier way. By combining excellent quality ground beef with a mixture of bread and cream — and lots of seasoning, you can make steakhouse-style burgers in no time.

HOW TO MAKE A CLASSIC STEAKHOUSE BURGER

Begin by making the panade. Mash the bread and cream together with a fork until it forms a chunky paste.

Add the seasoning: salt, pepper, garlic, Worcestershire sauce, and ketchup.

Stir well

Add the ground beef and scallions

Mix everything until just combined.

Divide the mixture into eight equal portions and shape it into balls. Flatten each ball into a 3/4-inch-thick patty 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 for 2-4 minutes on the first side until nicely browned. Flip and cook on the second side for a few minutes more until done to your liking. (Note: the panade in these burgers keeps the meat tender and juicy.)

The Classic Steakhouse Burger Patty

These are the ultimate steakhouse burgers. They are packed with flavour and reliably juicy, even when cooked well-done.

Ingredients:

White Sandwich Bread – 2 Pieces

(Crusts Removed And Cut Into 1/4-Inch Pieces)

Cream – 1/3 Cup

Kosher Salt – 2 1/2 tsp

Freshly Ground Black Pepper – 1 tsp

Garlic Cloves, Minced – 3

Worcestershire Sauce – 1 1/2 tbsp

Ketchup – 2 tbsp

85% Lean Ground Beef – 3 pounds

Scallions, Very Finely Sliced (Optional) – 3

Hamburger Buns – 8

Method:

  1. Preheat the grill to high heat.
  2. In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste.
  3. Add the salt, pepper, garlic, Worcestershire sauce, and ketchup and mix well.
  4. Add the ground beef and scallions and break the meat up with your hands.
  5. Mix everything until just combined.
  6. Divide the mixture into eight equal portions and form balls.
  7. Flatten the balls into 3/4-inch patties about 4-1/2 inches across.
  8. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  9. Oil the grilling grates.
  10. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes.
  11. Flip burgers and continue cooking for a few minutes more until done to your liking.
  12. Before serving, toast the buns on the cooler side of the grill if desired.
  13. Servings: 8